Q1: Can I make these ahead?

A1: Yes. Assemble the roses, cover the muffin tin, and refrigerate up to 24 hours . Brush with glaze and bake just before serving.

Q2: Which apples are best?

A2: Pink Lady and Honeycrisp are ideal—firm, slightly tart, and they hold shape. Gala works too; avoid mealy apples.

Q3: Can I use pie crust instead of puff pastry?

A3: You can, but texture is denser. Bake at 375°F (190°C) for 35–40 minutes and check early; pie crust browns faster at the edges.

Q4: How thin should I slice the apples?

A4: About 1⁄16–⅛ inch (2–3 mm) . A mandoline helps, but a sharp knife works if you keep the slices even.

Q5: Are these Mini Apple Rose Tarts dairy-free?

A5: They can be. Many store-bought puff pastries are dairy-free (check label). Use honey alternative or apricot preserves, and skip butter.

Mini Apple Rose Tarts – 1 Stunning & Easy Dessert

Name: Mini Apple Rose Tarts
Prep time: 25 min
Cook time: PT-489175H40M20S
Total time: PT-489175H40M20S
Cuisine: American
Ingredients: 3 medium apples (Pink Lady or Honeycrisp), thinly sliced (~1¼ lb / 565 g); 2 Tbsp fresh lemon juice; 2 cups water (480 ml); 1 sheet puff pastry, thawed (8–10 oz / 225–280 g); ¼ cup granulated sugar (50 g); 1 tsp ground cinnamon (3 g); 1 tsp pure vanilla extract (optional); 3 Tbsp honey or apricot preserves (45 ml); 1–2 tsp hot water (5–10 ml); Neutral oil or nonstick spray for pan; 1–2 tsp powdered sugar (optional, for dusting)

Description

Mini Apple Rose Tarts look bakery-fancy yet are secretly easy. Puff pastry and thinly sliced apples form golden, rose-shaped tartlets with a cinnamon-honey glaze.

Ingredients

Scale

3 medium apples (Pink Lady or Honeycrisp), thinly sliced (~1¼ lb / 565 g)
2 Tbsp fresh lemon juice
2 cups water (480 ml)
1 sheet puff pastry, thawed (8–10 oz / 225–280 g)
¼ cup granulated sugar (50 g)
1 tsp ground cinnamon (3 g)
1 tsp pure vanilla extract (optional)
3 Tbsp honey or apricot preserves (45 ml)
1–2 tsp hot water (5–10 ml)
Neutral oil or nonstick spray for pan
1–2 tsp powdered sugar (optional, for dusting)

Instructions

Prep the apples: core and thinly slice into half-moons (1⁄16–⅛ in / 2–3 mm). Soak in lemon juice + water and microwave 3–4 minutes until flexible. Drain and pat dry.
Mix sugar, cinnamon, and vanilla (if using) in a small bowl. Lightly oil or spray a 12-cup muffin tin.
Roll puff pastry to 10×12 in (25×30 cm). Cut into 12 strips (about 1×10 in / 2.5×25 cm).
Assemble: place apple slices overlapping along top edge of each strip. Sprinkle with cinnamon sugar. Fold pastry bottom up over apples and roll to form a rose. Place in muffin tin.
Glaze: mix honey or apricot preserves with hot water. Brush lightly on top of roses.
Bake at 375°F (190°C) for 35–40 minutes until pastry is golden and apples are caramelized. Cool 10 minutes, loosen edges, and lift out. Dust with powdered sugar if desired.

Notes

Microwave-softening apples in lemon water prevents cracking. Always pat slices dry before rolling to keep pastry crisp. Tent with foil after 20–25 minutes if edges brown too quickly.

Prep Time: 25 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 mini tart
Calories: 130
Sugar: 12g
Sodium: 45mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg

Keywords: Mini Apple Rose Tarts, puff pastry apple roses, easy apple tartlets, cinnamon apple dessert, honey glaze, apple rose pastry, fall dessert, brunch dessert, dairy-free dessert, gluten-free option