When you’re looking for a memorable ending to a meal that you want to serve on a special occasion, these Mini Apple Rose Tarts are just the ticket! They are absolutely adorable and not at all difficult to make. You can prep the filling a day ahead, making the assembly and cooking a simple process on the day that you want to serve them. A little dusting of confectioner’s sugar and viola – you have a memorable sweet end to your meal.
The apple slices in these tarts need to be cut thin and even, so using a mandoline can be very helpful. After slicing, they are immediately placed in a mixture of apple juice and lemon to ensure they don’t turn brown. A quick trip to the microwave makes them pliable and easy to roll up in the pastry. Since ovens vary, cooking times might also. Check the inside of the pastry to ensure that they are opaque and cooked through completely. Then just dust them with confectioner’s sugar before serving and watch your guests swoon with delight!
The date jam filling in these tarts is the perfect level of “sweet” to partner with a lightly tart bite of apple and the tender flaky pastry that surrounds it. What makes these tarts a snap to assemble is the use of store bought puff pastry. It only takes a light roll of the pastry; just enough to thin it out so it will cook through evenly and create a beautiful finished product.
Yield: 18 mini tarts
- ¾ cup dates, pitted and cut in half (about 10-12 dates)
- 6 tablespoons hot water
- 2 teaspoons rosewater
- Heaping 1/4 tsp ground cardamom
- ¼ teaspoon cinnamon
- Dash of Kosher salt
- 4 red-skinned apples for baking
- 2 cups apple juice
- ½ lemon, juiced
- Flour (for rolling out pastry)
- 2 sheets puff pastry, thawed
- Powdered sugar (for garnish)
- Date Jam: Soften the dates in a bowl with the hot water. Let sit for 10 minutes. Then add the softened dates with the soaking water to a food processor. Add the additional jam ingredients and pulse until the mixture is almost smooth and jam like. Remove to a bowl and set aside.
- Prepare the Apples: In a microwave safe bowl, combine the apple juice and fresh lemon juice. Carefully core the apples with a paring knife and slice them in half from top to bottom. Using a mandoline or sharp knife, slice the apples into very thin slices and immediately place in the apple/lemon mixture to keep them from turning brown. Place the bowl in the microwave and cook on high for 2 minutes. Check to see that the apple slices are pliable but not soft. If necessary, cook for an additional minute.
- Assembly of the Tarts: Preheat the oven to 375°. Prepare a mini muffin tin by spraying with non-stick spray. Lightly dust a flat surface with flour and roll the defrosted sheet of puff pastry out into a rectangle measuring 10″ x 14″. Using a kitchen shears or knife, cut the dough into 9 strips about 1 1/2″ inches wide by 10″ long. Repeat for other sheet.
- Using a small rubber spatula or knife, spread a light amount of date jam on each strip, about 2 teaspoons on each. Arrange the slices side-by-side with the flat edge against the filling on each strip of dough. The slices should overlap and peek out over the top edge of the dough just slightly. Starting at one end, carefully roll the dough up, using your fingers to keep the apples in place and secure the end by gently pressing the dough. Moisten lightly as needed to stick. Place the tarts into the prepared muffin tin. Bake for 15 minutes and then cover lightly with foil to keep the tarts from over-browning. Cook for an additional 15 – 20 minutes or until completely cooked through in the middle.
- Sprinkle the tarts with powdered sugar and serve!
- The date jam can be made a day ahead and refrigerated.
(click here) for printable recipe