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Puff pastry apple rose tart

A garden of Tangerine soaked Honey crisp apples laying in a Madagascarian vanilla custard on top of turbinado crusted layers of buttery puff pastry.I’ll show you how to make this beauty along with the cute little mini versions. love this alternative to pies if you aren’t a pie lover or pie crust enthusiast :) Be a rebel at thanksgiving and say I sent ya!

We’ve been making these darling little roses for years. First made it as a tart in 2009 when one of my dear friends, Bentley Royce was having a Victorian garden themed baby shower and requested an apple swirled tart. It turned out so fun mixing different apples together with green and red and blush colored apple roses.

Fast forward 10 years later, The Davis’ annual pie night party in Manhattan and I was running late coming back from a job doing grooming for a client for the tonight show. Super fun. Super stressed when I got home and realized the party was in 40 min. Busted out my puff pastry+started steaming apple peels and whipped up some whipped cream.. voila! A super impressive dessert last minute is how I like to roll. Hey we even won for prettiest pie so I take it as a win 🏅

Here is a recipe for the mini puff pastry tarts, vanilla bean custard if you have a little more time ;) and another super quick option using my favorite new pantry item… squeezable dulce de leche. (Shown in the quick video) BUT the Trader Joe’s salted caramel sauce is by far the best thing to use if you have it :)

Apple mini tart RECIPE:

  • 2-3 large apples (preferably one granny smith and honey crisp or pink lady)

  • 2 tablespoons sugar

  • juice of 1 tangerine/lemon will do

  • 1 package puff pastry, thawed

  • cinnamon+sugar shaker If you don’t have one of these then stir up: 2T sugar 1tsp. Cinnamon

  • 1/ 2 cup apricot jam or a squeeze bottle of dulce de leche or Trader Joe’s caramel sauce or vanilla bean custard if doing the giant version


  • STEP 1 Preheat oven to 400°F.

  • STEP 2 Spray a 6-12cup muffin tin with non-stick coconut oil spray. Set aside.

  • STEP 3 Cut the apples in half, remove the core and slice into very thin slices. (We use a mandolin… the easiest way to get them consistent!) Leave the peel on. Place the sliced apples in a microwave bowl, sprinkle with 2 tablespoons of sugar and gently coat apples. Or soften over low heat for a few minutes Until the petals become a little flopsy. (my favorite method)

  • STEP 4 Microwave the apples on high power for 2 minutes to soften (you want them pliable). Remove and sprinkle with lemon juice. Let cool for 5 min or so. Transfer the apples to a strainer that’s been set over a bowl, then allow apples to drain. Or use a stack of paper towels. Reserve the juice and add it to the melty apricot jam.

  • STEP 5 Remove the puff pastry from the freezer place it on a lightly floured work surface to thaw for a few minutes. Roll the dough out slightly and cut into 3 strips for big fatties or slice down the center to make six-just like in the video. You will repeat this with the second sheet. Mix remaining 2 tablespoons of the sugar w/ the cinnamon in a small bowl.

  • STEP 6 Arrange the apple slices in a single pattern on the top edge of one of the strips of dough, overlapping one another making sure the top (skin side) of the apple slices sticks over the top edge of the strip. Brush bottom part with jam/caramel and then sprinkle with cinnamon sugar.

  • STEP 7 Fold up the bottom part of the dough so the edges meet. Starting at one end, roll up the strip to resemble a rose. Place the rose into one of the cups of the prepared muffin tin. Repeat with the other 5 strips.

  • STEP 8 Bake for 40-45 minutes or until golden brown. Remove from the oven and brush the tops with the jam mixture.

  • another fun option is to do these upside down so they get all gooey and glazey. Try one this way! Top with vanilla bean/cinnamon ice cream😍



If minis aren’t your jam* roll out one sheet of puff pastry and cut into a square the size of your circle pan (so you have rustic edges.. or a couple inches larger circle than your pie pan)

Line your pan with parchment, egg wash your puff pastry and sprinkle with turbinado sugar. Don’t skimp especially on those edges… this adds a really great texture. Poke a few holes with a fork and bake at 400° for 17-20 min or until edges are golden.

Whip up your favorite pastry creme- once set .. layer onto your shell once it’s cooled and then add your room temp apple slices. (Can make each thing ahead and assemble just right before your party)

This silky pastry cream, or Creme Patissiere, is a creamy custard packed with vanilla thats perfectly sweet. Its the iconic filling used in eclairs, cream puffs, mille feuille, and fruit tarts.

CREME PATISSIERE RECIPE: 2 cups whole milk

1 vanilla bean split lengthwise or 1+1/2 T. Vanilla bean paste 6 egg yolks 2/3 cup sugar 1/4 cup cornstarch

1 T. butter cold

  • Cut the vanilla bean lengthwise then use the backside of a knife to scrape the seeds out. Add the milk and vanilla bean to a saucepan on medium heat and bring to a boil.

  • Immediately turn off the heat and set aside to infuse for 15 minutes.

  • In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.

  • Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.

  • Pour the mixture through a strainer back into the saucepan. (Just like when making creme brûlée) but this time Cooking will be done over medium-high heat, whisking constantly, until thickened and slowly boiling.

  • Remove from the heat and stir in the butter. Let cool slightly.

  • Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.

  • Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called diplomat cream.

  • LOVE using this diplomat cream method on the reg. I’ll use lemon curd as the base or salted caramel (both found in cute little jars at Trader Joe’s) or melted then cooled white chocolate or a fruit reduction/juice and the only thing I’ll do is fold in freshly whipped cream. Keep in fridge until 1 hour before serving.


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