Strawberry Rose Apple Tarts Recipe

Strawberry Rose Apple Tarts
Recipe Type: Dessert
Cuisine: Pies & Tarts
Author: Monique M Austin
Serves: 4-9
Take a classic pie dish and create a beautiful delicious rose pastry. Perfect for any holiday gathering.
  • [b]Tarts[/b]
  • 1 ¼ Cups All Purpose Flour
  • 1 Tablespoon Big Tree Farms Organic Coconut Palm Sugar – Blonde
  • ¼ Teaspoon Pink Himalayan Salt
  • 8 Tablespoons (1 Stick) Cold Unsalted KerryGold Butter, Cut Into Cubes
  • 3 Tablespoons Ice Cold Water
  • [br]
  • [br]
  • [b]Roses[/b]
  • 2 Organic Apples (Use Apples For Baking, I Used Honey Crisp Apples )
  • ½ Cup Big Tree Farms Organic Coconut Palm Sugar – Blonde
  • 4 Tablespoons (1/2 Stick) Unsalted KerryGold Butter
  • 3 Tablespoons Organic Lemon Juice
  • ¼ Cup Trader Joe’s Organic Strawberry Fruit Spread
  • [br]
  1. [b]Crust[/b]
  2. In a medium size bowl, combine then stir the following: flour, sugar, and salt.[br]
  3. Add the cubed butter in to the bowl, working the butter into the flour using a pastry cutter. The mixture should look like sand and there should not be any pieces of butter larger than the size of a pea.[br]
  4. In the bowl, add the ice-cold water and stir to combine.[br]
  5. If the dough seems dry, add 1 tablespoon of ice-cold water at a time until the mixture comes together into a ball.[br]
  6. Flatten the ball into a shape of a round disc, place the dough back in to the bowl, cover the bowl tightly with a plastic wrap, and chill in the refrigerator for a minimum of 1 hour.[br]
  7. Be sure to flour your pastry board or surface area, where you plan to roll out the dough.[br]
  8. The dough should be rolling out to a thickness of ¼ inch.[br]
  9. Use a 4” in diameter circular cutter, such as a biscuit cutter or a cup and cut out each of rounds of the dough.[br]
  10. Fit each round into the cup of a buttered 12-cup silicon muffin pan, pushing the dough up the sides.[br]
  11. Once all the dough has been fill, chill the muffin pan while the filling is prep.[br]
  12. [br]
  13. [br]
  14. [b]Roses[/b]
  15. Preheat oven to 375F.[br]
  16. Cut the apples with the intent to remove the core: make straight cuts from 1/8 from the center around the core, so there are 2 large pieces, 2 small pieces and the core.[br]
  17. Using a mandolin or a very sharp paring knife, cut the apples very thinly into half-moons, then toss the apples slices with the lemon juice.[br]
  18. Melt 2 tablespoons butter and combine with ¼ cup of sugar.[br]
  19. Add the butter and sugar mixture over the apples and toss to combine all the ingredients.[br]
  20. If the apples are not flexible to roll, place the bowl of apples in the microwave for about 1 minute in 30 second intervals until the apples are pliable.[br]
  21. Melt the remaining 2 tablespoons butter and combine with ¼ cup of sugar.[br]
  22. Brush the butter and brown sugar mixture on the bottom of each dough cup with the mixture.[br]
  23. To form the roses: place about 10-25 slices of apples on a flat surface, laying them out horizontally and consistently with the skin side facing you. Place each slice so it overlaps the previous slice by half. Begin tightly rolling the apples from one end to the other. Once you have the basic rose shape, pick up the apples, and add any additional apple “petals” around the outside, depending on how large you want the rose to be. I used 25 slices per rose.[br]
  24. Put an apple rose in each cup of the muffin tin and bake for 25-30 minutes at 375F until crust is golden and apples are bake thoroughly.[br]
  25. Warm the strawberry spread in the microwave for about 30 seconds and brush the strawberry spread over each apple rose to glaze.[br]

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