We went apple picking last week and brought back a small bag of apples. Then a few days later we hosted lunch for some friends, and our friend Michelle left an even bigger bag of apples she’d picked for us. What to do with all those apples? We tried apple cider, apple butter, and of course, good old apple pie, but our favorite was this Apple Rose Tart.
Apple Rose Tart
Ingredients:
Makes 5 mini pies.
- 5 apples, thinly slices (use a madolin slicer)
- 1 pie crust (pre-made or using my favorite recipe here)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 4 Tbsp melted butter
- 2 tsp lemon juice
- 1 tsp cinnamon
Directions:
- Place the pie crust in each of the tart forms.
- Melt the butter and mix with brown sugar and divide it among the tart forms, spreading it evenly on the bottom.
- Mix the lemon juice, granulated sugar, 2 tbs melted butter, and cinnamon.
- Core the apples and slice in half. Using a mandolin on its thinnest setting, slice the apples.
- Baste the slices with the lemon juice mixture (in addition to adding flavor this helps keep the apples from browning).
- Roll the thinnest slice you have as tightly as possible to make the center of the rose. If the slices won’t bend easily, try microwaving the slices for about 12 seconds to make them more flexible.
- Continue wrapping until you’ve reached the diameter of the tart pan. Fan the slices out evenly so they resemble flower petals.
- Preheat the oven to 375 degrees and bake for 30 minutes.
- Enjoy just as they are, or hot with a scoop of vanilla ice cream or home made whipped cream.
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