Apple Rose Tarts

I was keen on using my Pink Pearl apples to make something pretty, and these apple rose tarts fit the bill nicely. The original instructions said to microwave the apples for 3 minutes, but that very nearly turned them into applesauce for me and made the following steps nearly impossible. After consulting other recipes, I’d recommend 2 minutes in the microwave – you can always go longer if you need it. I also wrote the instructions below for a yield of 6 tarts, but you can always scale up if you want (though I’d microwave the apples in two batches, in that case). These will be pretty even if you don’t use pink-fleshed apples, obviously. As is, they are barely sweet, so you could dust them with icing sugar and make them eve prettier!

2 apples (I used Pink Pearls)
1 Tbsp. lemon juice
3 Tbsp. water
2 sheets puff pastry, thawed
6 Tbsp. lactose-free cream cheese
3 Tbsp. sugar (or more, to taste)
cinnamon or nutmeg (optional, I didn’t use either)
powdered sugar, for topping (optional)

Preheat the oven at 375 °F. Grease 6 muffins tins and set aside.

Peel and core the apples, and thinly slice them. Combine the apple slices with lemon juice and water in a bowl and microwave 2 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside.


Roll out the puff pastry and cut each sheet lengthwise into 3 even strips.

Spread the cream cheese and sprinkle the sugar onto the puff pastry strips.

Arrange the apple slices so that their rounded edge juts out from a long edge of the strip of dough, overlapping, and sprinkle cinnamon or nutmeg on top.

Fold the puff pastry in half lengthwise to cover the bottom of the apple slices and roll up each strip. Place in prepared muffin tins and bake for 40 minutes.


Once cooled, top with powdered sugar, if desired.