Perusing Pinterest the other day I came across a pin for these Apple Rose Tarts from Martha Stewart and thought they'd be perfect to make for Valentine's Day!
Since this adorable idea was from Martha Stewart, I'll lead you there to see the full directions. However, my one complaint about the article was that it didn't give a lot of specifics, so please read on for my tips and lessons learned.
Apple Rose Tarts: Tips + Tricks
- The article suggests buttering and flouring your muffin tin first, which I did, but I can't stress how important it is to really thoroughly do it. I thought I had done a good job coating the pan but when it came time to take the tarts out they didn't come out easy and quite a few had some damage.
- For the pie crust I went the easy route and used a box of classic Jiffy Pie Crust mix and had enough dough to line a 12-cup muffin tin.
- For the apples I used 3 Gala apples. I didn't have a mandolin and had to hand-cut them.. I definitely think a mandolin would have been a lot easier.
- Using 3 apples I ended up with enough thin slices to make 6 roses, and enough left over apple pieces to fill the other 6 muffin cups. (*In summary, 1 apple with make 2 apple roses.. so If you wanted to make 12 apple rose tarts you would need 6 apples)
- There wasn't any hint at how much sugar and cinnamon to use, so I filled a cereal bowl about halfway with white sugar (brown sugar would have probably tasted better but it would have browned the apple roses) and probably a teaspoon of cinnamon. When it came time to sprinkle the mixture on the apple slices I was very generous.
- The apple slices need to be really soft and pliable in order to roll them well. I had to microwave them until they were soft and steaming in order to roll them without breaking.
- Once you start rolling the apple slices, don't stop! Roll them tightly and place right into the prepared muffin pan - make sure it's close by.
- Let the tarts cool completely before trying to take them out of the tin.