Apple Rose Tartlets
I wanted to make something that felt inspired by Valentine’s Day / Galentine’s Day and these little rose shaped apple pies couldn’t have been more perfect. The flaky, buttery crust holds in this bright mixture of baked apples and raspberry jam. It’s just what you’d want for a late winter get-together.
Ingredients:
3 Honeycrisp apples, thinly sliced
1/4 cup freshly squeezed lemon juice
3 tbsp butter
1/2 cup packed brown sugar
5 tbsp seedless raspberry jam
1 to 2 small drops red food coloring (optional)
Powdered sugar for dusting
Things you’ll need:
Cupcake pan
Mandolin slicer
3” round cookie cutters
12 tartlets | 50 minutes
Directions:
Chill a cupcake pan while preparing the dough.
Prepare the pie dough as instructed. Once ready, roll out on a lightly floured surface; using a 3-inch cookie cutter, punch out rounds. Remove muffin tin from refrigerator. Gently press rounds into each well. Transfer pie crust-lined muffin tin back to refrigerator to prepare filling.Core the apples. Using a mandoline, cut the apples into half-moon shapes 1/16-inch thin. Place in a large bowl, add the lemon juice, and toss to coat. Place the brown sugar, jam, and butter in a small saucepan over medium-low heat. Stir and cook until ingredients are melted and combined. Remove from the heat and add food coloring if using. Pour the mixture the over apples slices and toss to combine. Set aside for 5 to 10 minutes to allow apples to become pliable. If apples are still not pliable, quickly microwave in 15-second bursts until apples are pliable. Strain apples slices and discard liquid.
To form roses, arrange about 8 apple slices in a straight row, with each slice overlapping one another to create a 12-inch line. Starting with one end, gently roll apples. Transfer rolled apples into a pie crust. Repeat rolling apples until all pie crusts are filled. Refrigerate. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F.
Bake until the crust is golden and apples have cooked, about 30 minutes. If apples start to brown faster than pie crust, lightly place aluminum foil on top. Remove from oven and lightly dust with powdered sugar. Serve warm or store in an airtight container.
Recipe adapted from Kitchn / Mini Apple Rose Pies
