These apple rose tarts are made in celebration of a sweet nine year old today. Being an aunt is all smiles, giggles and fun. Today we celebrate when all that started with the first niece of the family.
The dessert portion of any celebration is often the highlight of the occasion. We wanted to celebrate what any little girl would love most – roses and sweet tarts. These sugar-free tarts will definitely feel like an extra special pampering.
They are sweet, caramel-y, chewy, flakey, nutty, light and simply dreamy. Beautiful imperfect rose petals shine in a buttery tart crust. Dusted with sugar-free powdered sugar is the finishing touch! They are fun to make (apple roses can’t get any prettier) and even more fun to share! How are they this good for being sugar-free? Coconut sugar and spice (and all things nice) are baked with organic apples and whole grains.
These French-inspired tarts are an incredible dessert to treat the special people in your life. Celebrate the honoree well! Happy Birthday, Dear W!
Mini Apple Rose Tarts
1 Egg Yoke
2 Tablespoons Water
1 teaspoon Vanilla Extract
1 cup plus 1 Tablespoon White Wheat Flour
2 Tablespoons coarsely chopped Walnuts
1/4 cup Coconut Sugar
8 Tablespoons frozen Salted Butter, cut in small cubes
ROSE APPLE FILLING
6 Apples (3 Granny Smith and 3 Gala), THINLY sliced (you can get by with 5 if apples are large)
Juice of 1 Large Lemon
1/2 cup Coconut Sugar
3 Tablespoons Xylitol
1 1/2 teaspoons ground Cinnamon
1/4 teaspoon ground Nutmeg, preferably freshly grated
1/4 teaspoon Sea Salt
1/2 teaspoon Cornstarch
Sugar-Free Powdered Sugar (optional)
Slice apples in half and gently core. Slice apples from side to side in thin slices. Leave skins on for color. The trick to these roses are extra thin slices. You can also use a mandolin if you would like. Place slices in a bowl and drizzle with lemon juice.
In a small bowl, combine the egg yoke, water and vanilla. Place in the fridge. In a food processor, add the flour, nuts and sugar. Pulse until combined. Add the frozen butter chunks with the egg and pulse until the dough just comes together. Transfer the dough to a lightly floured counter space, bring dough to a disk, cover with plastic wrap and place in the fridge for 20 minutes.
While the dough chills, combine the rest of the filling items with the thinly sliced apple slices. Allow them to sit for at least 20 minutes until the apple slices soak up the flavor and moisture and they become really soft.
Pre-heat the oven to 400 degrees and move the rack to the middle position. Roll out the chilled dough on a clean lightly floured counter top, about 1/4 inch thick. Cut the dough into 6 portions, transfer to the tart pans and press and mold. Place the tarts in the fridge to stay chilled before baking.
Assemble the tarts by placing the apple slices vertically in the tarts, starting on the outside and layering clockwise until you reach the center. Use a a very soft, thin apple slice to roll up in a small circle for the center of the roses. Pour remaining sugar/apple juices over the tarts.
Place tarts on a baking sheet and bake for 15-18 minutes until crust is very golden and the apples are golden and soft. Enjoy these tarts warm, chilled or at room temperature. The tarts are very porous so sugars dusted over top will dissolve quickly. To prevent this, add a bit more flour to the powdered sugar mixture and dust right before serving.