Stop boiling the water, add the lemon juice and cinnamon, and then add in all of the apple slices and let sit for at least 5 minutes.Cut the apples in half, core the apples, and slice very thin.
Spread a thin layer of apricot preserves over one side of the strips.Cut into 6 equal strips, going in the same direction the lines from the original folds in the pastry dough are, and lay horizontally. Roll out your puff pastry dough on a floured surface, it should be about 10 inches by 14 inches when rolled out, but this does not need to be exact.Preheat oven to 350℉ and spray your muffin tin with a baking spray.Thaw your puff pastry (this usually takes about 40 minutes from frozen).Try using some store-bought or homemade caramel sauce to make caramel apple rose tarts! Replace the apricot preserves with a layer of caramel for a warm and sugary surprise!.Have gluten sensitivity or intolerance? You can make these apple rose tarts gluten-free by swapping out the puff pastry for a homemade or store-bought gluten-free pie crust.Not a big fan of apricots? Try swapping out your apricot preserve for any other jam or jelly that you desire! I recommend blackberry, peach, or raspberry.
For a more decadent treat, try topping your apple tarts with whipped cream, caramel sauce, or vanilla ice cream. For a simple, elegant look, garnish these pastries with a sprinkling of powdered sugar and a few sprigs of mint.
These beautiful apple tarts are a show-stopping dessert and look the prettiest when plated on your best dessert plates. You can enjoy chilled apple tarts at room temperature or warmed up in the microwave for about 15 seconds. Leftover apple rose tarts should be individually wrapped in plastic wrap and then stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 weeks. These tarts are also made out of puff pastry which is similar in flavor to pie dough but tends to be more flakey. Tarts only have bottom crusts, whereas pies usually have top and bottom crusts.
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