Apple Rose Tarts
Print Recipe

Apple Rose Tarts for Snacks and School Lunches

These small tarts are mini apple pies with tiny sliced apples forming a rose, which make them very portable and easy to eat for school lunches.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Snack
Servings: 6
Author: Lisa Douglas

Ingredients

  • 2-4 apples depending upon the size, the larger the apple, the less you'll need
  • 3 tbsp sugar
  • 2 tbsp raw honey
  • 5 tbsp water
  • 3/4 stick of butter
  • 1 1/2 cup of cake flour more possibly needed for consistency
  • cinnamon

Instructions

  • Slice your apple in half, core it, then slice it into thin slices. Repeat until the apples are all cut.
  • In a medium saucepan, add the apples, sugar, honey, and water, and cook on medium heat 3-5 minutes, lightly turning over the apples, until the apples have softened.
  • Remove the apples from the saucepan with a slotted spoon onto a plate to cool, but do NOT discard the apple water in the saucepan, you'll need it.
  • Preheat your oven to 350 degrees.
  • In a small mixing bowl, add the butter and cake flour to the bowl along with 4 tbsp of the apple water, saving the rest of the water just in case.
  • Mix and knead the dough until it becomes a ball without being too sticky. If too sticky, add more flour. If too tough, add a little bit more of the apple water.
  • Sprinkle cinnamon on a flat surface to roll out the dough.
  • Cut the dough in half and set half aside; sprinkle cinnamon on top of the dough and roll it out into a rectangle.
  • Cut the dough into 6 even lengthwise slices, approximately one-inch in width.
  • Place cupcake liners into a pie plate, and spray the bottom of the liner with cooking spray.
  • Lay the apple slices down with the flat part at the bottom, layering the end over top the first piece, until you reach the end of the slice; roll.
  • Continue with each slice until the first half of the dough is finished.
  • Roll out remaining dough and prepare the same way.
  • Cook in the oven for 25-30 minutes, checking every 10 minutes for doneness.
  • Remove from oven and set on a wire rack to cool before serving.
  • Can be refrigerated for up to a week. Reheat by toasting or baking in an oven.