3apples*sliced thinly (about 1-2 mm on a mandolin if you have one)
½lemonjuiced
1tablespoonground cinnamon
1teaspoonground ginger
½teaspoonground nutmeg
½teaspoonground cloves
¼teaspoonkosher salt
¼cupHoney Butterrecipe below
Egg washrecipe below
Topping
2tablespoonSoCal Local Hive™ Honey
Powdered sugaroptional
Instructions
Honey Butter
In a small microwaveable bowl add butter and honey. Cover and heat for 30-60 seconds. Stir and make sure mixture is smooth.
Egg Wash
In another small bowl whisk your egg and water to create a smooth egg wash.
Apple Rose Tart
Grease 1-2 muffin/cupcake pans, you will need 12 wells.
Toss apples in half of the lemon juice (about 3 Tbsp). Cover and cook apples in the microwave for about 1-2 minutes. Stop every 30 seconds to stir/toss apples and check doneness. They should bend, but not break.
In a small bowl, mix the for spices and salt.
Preheat your oven at 375° F.
On a floured surface, lay out your puff pastry. Roll it out to be about 20” x 16-18”. Use a multi-wheel pastry cutter or pizza cutter to cut in half the 20” side (you should have 2 pieces now 10” x 16-18”). Then cut along the other side creating strips about 2-2.5” x 10”.
Take one strip at a time, use a pastry brush to brush a line done the length of the pastry using the honey butter. Then sprinkle about ½ teaspoon of the spice blend across the honey butter.
Next take apple slices and place along the middle of the pastry skin side out. Start with one on the very left side of the strip with the curved edge of the apple sticking just out beyond the pastry. Next take another apple slice and do the same, but layer that slice over the last slice of apple about half way (again, refer to photos). Continue until your pastry strip is covered with apples and one over hangs. Depending on apple size, this could be 5-8 slices.
Next, fold up the bottom of the pastry to cover the bottom of the apple and smooth down. Brush egg wash on that side of the pastry that you just folded over.
Starting from the left, where your over hanging apple is, start to roll up the pastry in a fairly tight swirl. Swirl until the whole pastry is wrapped up. You should be left with a little apple rose tart.
Gently dunk the bottom part of the tart in the egg wash, or use a brush.
Stick into the well of your cupcake/muffin pan.
Continue with 11 remaining pastry strips and apples, repeating steps 6-10.
Cover loosely with foil and place in the oven for 40-45 minutes. Remove foil after first 30 minutes. This will keep it from over browning.
Remove from the oven and allow to cool for about 10-20 minutes.
Remove from wells and place on a cooling rack. Brush apple and tart top with remaining 2 tablespoon of honey.
Serve with additional honey and/or sprinkle with powdered sugar for appearance.
Notes
* Apples: for my apples I used Glo Apples, which have a beautiful pink/red interior. You could also use your favorite type of apple.Follow steps and photos on the blog post for assistance: Apple Roses with Puff Pastry