Caramel Apple Rose Tart
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!
Servings 12 Servings
Ingredients
- 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
Instructions
- 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.
Notes
Recipe notes:
- 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.