Autumn is around the corner and I’m getting excited to do some baking with fall fruits. These apple flower tarts are a lot of fun to make. I made them one morning with my teenaged daughter. They are both pretty and delicious and are not too hard to make.
First thaw out 2 puff pastry sheets. Unfold them on your counter and roll them with a rolling pin until the surface area about doubles in size. Then, using a pizza cutter, cut the pastry into 2 inch wide strips.
Butter each strip and then sprinkle brown sugar and cinnamon on top.
Core your apples. I used a mix of red and green apples for variety. They all tasted great.
Slice the apples VERY THINLY. Thin enough that the slices are almost transparent.
Lay the apple slices along the edge of the pastry strip. The bottom of the slices should be about 1/2 inch from the edge of the strip.
Fold the strip over.
Roll into a flower.
Place in a greased muffin tin.
Bake at 375 for 30 minutes or until the pastry in the middle of the flower is done.
Remove immediately from the muffin tin to cool on a piece of parchment paper to prevent sticking when the sugar cools down.
- 1 package puff pastry sheets thawed
- 6 various apples
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 4-6 tbsp cinnamon
Unfold the pastry sheets on your counter. Using a rolling pin, roll until almost double the size. Keep the shape a square or rectangle.
Cut the pastry into 2 inch strips.
Butter the strips.
Sprinkle brown sugar and cinnamon over the strips.
Core the apples. Slice VERY THINLY. Thin enough that they are almost transparent.
Lie the apple slices along the edge of the strip, ensuring at least the bottom 1/2 inch of the apple slices overlap onto the pastry.
Fold pastry over the bottom of the apple slices. Then roll into a flower.
Place into a greased muffin tin and bake at 400 degrees for 30 minutes or until the pastry in the middle of the flower is done.
Immediately remove tarts from the pan to cool on a piece of parchment paper to prevent sticking.