This Caramel Apple Rose Tart Puff Pastry is loaded with apples, brown sugar, cinnamon, and layers of delicious, golden brown puff pastry dough. They’re so fancy-looking but so easy to make!
Sometimes, we love making fancy desserts, but we rarely ever intentionally set out to make something complicated. That’s why we love these rose tarts so much. They’re absolutely delicious, look super fancy, and so, so easy to make! Over the years, we’ve made all kinds of delicious, fancy desserts for special occasions, especially layer cakes and extra fancy cheesecakes, but lately, these caramel apple rose tart puff pastry cups have been our go-to’s when we need something extra special.
Caramel Apple Rose Tart Puff Pastry
This recipe is absolutely filled with flavor. Tasty, tart baking apples are combined with butter and brown sugar and then rolled up in puff pastry to create pretty little roses. Then, we bake them up to golden brown perfection, letting all that butter and brown sugar meld with the tartness of the apples. What we end up with are little bites of deliciousness that taste just like little apple pies. And they’re so darn pretty, they’re perfect for any special occasion.
Caramel Apple Rose Tart Puff Pastry Ingredients
It only takes a few simple ingredients to make these delicious mini pastries. You’ll find almost all of the ingredients in your kitchen right now, and the rest are all readily available at your local grocery store.
- Frozen puff pastry
- Red tart baking apples
- Butter – melted
- Brown sugar
- All-purpose flour
- Ground cinnamon
- Caramel sauce
**See the recipe card at the end of the post for quantities.
Caramel Apple Rost Tart Puff Pastry Instructions
This is an incredibly easy recipe to make. Although there are a few steps involved thanks to their fancy look, when broken down, you’ll see how very easy they are.
Step 1: Prep
Preheat the oven to 400 degrees. Grease the cups of a muffin tin and set aside.
Then, cut each apple into quarters and remove the core. Next, use a sharp knife or mandolin to slice the quarters as thinly as possible.
Next, unroll each sheet of puff pastry and lay them out on a clean, dry surface. Using a sharp knife, cut each sheet into 6 strips and set them aside.
Step 2: Make the Butter Brown Sugar Mixture
In a small bowl, combine melted butter, brown sugar, flour, and cinnamon. It will create a thick paste.
Step 3: Construct the Tarts
Lay the slices of apple on the top third of each puff pastry with the red apple peels facing out. Each slice of apple should be slightly off the top of the pastry.
Next, use a pastry brush to brush some of the mixture on the puff pastry right below the apple slices.
Step 4: Create the Rose Shape
Fold the bottom half of the puff pastry over the brown sugar mixture and the bottom half of the apples. Then, roll each of the pastries as you would a cinnamon roll. Place them in the greased muffin tin cups.
Step 5: Bake
Bake the rose tarts at 400 degrees for 22 to 25 minutes until the pastry is golden brown. Remove the tarts from the oven and place on a cooling rack for 10 minutes.
Step 6: Drizzle with Caramel Sauce
Drizzle the warm apple rose tart puff pastries with caramel sauce and serve immediately.
Hint: A mandolin is the easiest way to slice your apples extremely thin.
You can store these in the refrigerator in an air-tight container for up to 4 days. For longer storage, you can freeze them for up to 3 months. Wrap each apple rose tart puff pastry tightly in a double layer of plastic wrap and then place them in an air-tight, freezer-safe container or heavy-duty freezer bag.
This recipe is incredibly simple when you break it down, but constructing it can present some issues if you aren’t prepared. The following tips can help you make the best possible tarts, so don’t skip this section.
Thinly Sliced Apples – The thinner your apples are sliced, the better. When the apples are super thin, they won’t break as you roll up the filled puff pastry.
It’s Messy Sometimes – This recipe can be a bit messy in regards to rolling up the pastries. It’s totally normal for some of the filling to come out as you roll.
Rearranging the Apples – Sometimes, some of the apples might pop up from the tart as you roll them up. Simply place the rolled up tarts in the muffin tins and then press the apple slices down afterward.
More Apple Recipes
If you like apples, we have some more recipes that we think you’re going to love.
Apple Rose Tart Puff Pastry FAQ
If you have questions about this apple rose tart puff pastry, then read on. The follow FAQ answers the most commonly asked questions about this dish.
How long are these good?
They’ll keep in the refrigerator in an air-tight container for up to 4 days. For longer storage, you can freeze them for up to 3 months.
What apples are best for apple tart?
There are several that work well, but for this recipe, we recommend Cortland. Their skin is a nice red color, and they’re juicy and slightly tart. Other great apples for tarts include Granny Smith, Golden Delicious, Braeburn, and Honeycrisp.
Can I use other apples for this recipe?
You can. We recommend sticking with an apple with red skin, but any of your favorite, red-skinned apples will work – even if they aren’t tart.
Try This Apple Rose Tart Puff Pastry Recipe for Yourself
This delicious apple rost tart puff pastry is so good, so easy, and looks so fancy. It’s the perfect recipe to serve at any special occasion or get-together. Because it’s so easy, you’ll be in and out of the kitchen in no time, and because it looks so fancy, everyone will think you put in hours of work. It’s a win all the way around!
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This Caramel Apple Rose Tart Puff Pastry is loaded with apples, brown sugar, cinnamon, and layers of delicious, golden brown puff pastry dough. They're so fancy-looking but so easy to make!
- 1 box frozen puff pastry (should be about 17.3 ounces and contain two sheets of pastry), thawed according to package directions
- 3 red, tart baking apples
- 1/4 cup butter, melted
- 3 tablespoons brown sugar
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- Caramel sauce – enough to generously drizzle on each tart
Preheat the oven to 400 degrees Fahrenheit.
Unfold each sheet of puff pastry and lay out on a clean, dry surface. Use a sharp knife to cut each sheet into 6 strips, for a total of 12 strips of puff pastry. Set aside.
Cut each apple into quarters and remove the core with a paring knife. Use a sharp knife or a mandolin to slice the apple quarters into very thin slices (the thinner the better so the apples will be able to bend when you roll the tarts into roses).
Lay the slices of apples on the top third of each strip of puff pastry, with the red apple peels facing out. A bit of each slice of apple should be slightly off of the top of the pastry.
In a small bowl, combine the melted butter, brown sugar, flour, and cinnamon (the mixture will be thick and paste-like). Use a pastry brush to brush some of the mixture on the puff pastry right below the apple slices.
Fold the bottom half of the puff pastry up over the brown sugar mixture and the bottom half of the apple slices.
Starting at one end, roll each of the pastries into a coil, like a cinnamon roll. Place into a greased muffin tin cup. Note: If some of the apples pop out or break while you’re rolling, just keep going. You can rearrange the apples once you place the tart in the muffin cup. This process can be a bit messy.
Repeat steps 4-7 with each strip of puff pastry.
Bake at 400F for 22-25 minutes until the pastry is golden brown.
Remove the tarts from the oven and place on a cooling rack to cool for 10 minutes.
Drizzle each tart with caramel sauce.
- This recipe can be a bit messy to make when it comes to the rolling. It’s normal for some of the filling to come out and make a bit of a mess when rolling the pastry into the rose shape.
- The apples need to be sliced very thinly or else they will break when rolling up the pastry to make the roses. If the apples break, it’s totally fine, but they won’t if the apples are very thinly sliced. A mandolin would be very useful for making thin apple slices. I cut them by hand and only a few snapped in half, and I just tucked them down into the tart a bit after I finished rolling.
- Apples might pop up from the tart during rolling—this is fine. Just continue rolling, place the tart into the muffin cup, and then you can arrange the apple slices to fix any issues.