Good Look Cookbook: Apple Rose Tartes

Think of the point where sticky buns meet tart tatin, and that’s what’ll give you these ooey-gooey beauties. These go great with coffee, ice cream, or even as a little leftover snack the day after because they reheat so well. Simple and easy to make, you’ll have these out on the table in 30 to 40 minutes (including prep time 😌)

What you’ll need:

• 2 Medium sized Apples of your choice. I like mine on the sweeter end so I used Opal. However this recipe works wonderfully with Granny Smith as well

• 1 Lemon

• 1 pack of puff pastry

• 2 tablespoons Light Corn syrup

• A dash of Vanilla Extract

• 1/2 cup Light Brown Sugar

• 1 teaspoon of Cinnamon

• Powdered Sugar- totally optional, but why wouldn’t you!

Directions:

1. You’ll start by setting your oven to 375. You need to grease or line your muffin tins to encourage these to come out the pan when they’re done.

2. Use your sharpest kitchen knife to slice the apples into half moons. Once they’re sliced, you’ll want to cover them with just barely boiled water, until they turn pliable. They may turn color a little, but don’t worry - they were going to do that in the oven anyway.

3. Take your puff pastry and cut it into strips.

4. Start lining your apple slices (edge out) on the top half of your puff pastry strips, then fold the bottom of the strip over the apple.

5. Roll the apple into the rose shape, and get rid of the excess dough if youd like. Finish with the rest of your slices & set aside.

6. Mix the light brown sugar, corn syrup, vanilla extract, cinnamon, and juice/zest of half a lemon. Add one to two spoons of this mixture to your muffin tins and place your apple roses face down into the tins to bake.

7. Bake for about 25 minutes. You need to ensure your puff pastry is cooked thoroughly. Allow them 3-5 minutes to rest prior to serving. If you’d like, dust them with a little powdered sugar.

Enjoy! I’d take a dozen of the roses any day.