Making: Rose Apple Tart

I love a good apple tart – buttery pastry coupled with apples that have been marinaded in cinnamon, sometimes nutmeg and lemon juice is just perfect. When served warm with ice cream, it makes an already amazing combination even better!


Over the weekend, I wanted to make something simple because I was feeling a little lazy, but I still wanted to bake something. After searching through the internet, I came across these apple flower tarts by Not Quite Nigella and they immediately caught my attention. These looked not only delicious, but also appealing to the eyes! So rose apple tarts it is for this weekend!

The recipe is actually quite simple as one is not required to make their own tart shells because it calls for store bought puff pastry. So it fits my “lazy but want to bake something” criteria. I had everything that is required in the recipe so everything was ready to go as soon as I decided to get up from the couch.



Ingredients – adapted from Not Quite Nigella

2 red apples (I used Fuji)
1 bowl of water
1/2 lemon juice
1 tbsp apricot jam
1 tbsp water
1 sheet of puff pastry (store bought)
1/2 tsp ground cinnamon
Icing sugar for dusting


1. Preheat the oven to 190c and defrost puff pastry. I live in Singapore where it is hot and humid so I defrosted my pastry in the refrigerator instead of room temperature.

2. Add lemon juice to the bowl of water.

3. Cut apples in half, core them but leave the skin on. Slice the apples using a mandoline and cut them in half if they aren’t already halved. My mandoline only came with 1 setting and the apples were sliced a bit too thinly. I think for next time I will hand slice them instead for more of a texture.


4. Soak apples in lemon water. I did not have to microwave these as the thinly sliced apples were already pliable. If your mandoline sliced your apples thicker, you’d need to microwave them in 30 seconds intervals until they can be bent.


5. Marinade with cinnamon.


6. Spray muffin tin generously with an oil spray. You could also grease it with melted butter.

7. Roll out puff pastry length wise to obtain a longer pastry. Ensure width remains unchanged. Divide puff pastry into 6 slices, spread with jam mixture.


8. Line applies half way up the pastry, ensuring they overlap slightly. Fold pastry and press down. Roll pastry from one end to the other to form rose.



9. Bake tarts for 35 minutes or until pastry is cooked through in the centre.


10. Dust with icing sugar and serve!


I think my oven was a bit too strong, so the tips of my apples are slightly burnt. For next time, I will place rack at the bottom of the oven to try avoid this problem. During this bake, I used a sheet of aluminium foil to cover the top of the tarts to avoid further browning.

The tarts turned out looking beautiful, just like my favourite flower, rose!


How’s the taste? I loved the aroma of cinnamon once I opened the oven door but I think even with 1/2 teaspoon of cinnamon (double of the original recipe), it was still not strong enough for me. Also, with my apple slices sliced extra thin, there weren’t enough apples in each bite.

For further improvement next time, I think I will make it more challenging and make my own short crust pastry to pair with these apples. I am not yet brave enough to tackle puff pastry at home! I will also up the cinnamon flavour and also add nutmeg powder to the mix as well.

That being said, these tarts were incredibly simple to make and are impressive enough visually to wow any guest you might have at home! These were whipped up in an hour with minimum work so I will definitely make them again, with the changes to the flavour, when I need to impress anyone!


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