This Caramel Apple Roses recipe only calls for 4 ingredients! Featuring a layer of flaky puff pastry, tender apples, and gooey caramel, these apple rose tarts are cozy, sweet, and absolutely addictive!
Caramel Apple Rose Tart Puff Pastry
Hey loves! Back with another cozy apple treat, this time I bring you these Apple Roses!
You know the cute little apple rose tarts that were trending (maybe) a few years ago?
Those but NEXT LEVEL.
See how glossy and absolutely luscious they look? Yeah, that’s all caramel which is what makes these Apple Roses special!
The puff pastry is nice and flaky, the apples are perfectly tender, and the caramel is gooey and sweet, making these the perfect fancy yet simple and delicious apple treat for this fall.
I guarantee you they’re easy to make, just follow along and they’ll turn out amazing. No candy-making or caramel-making skills needed. This is a simple water + sugar caramel and *YES* this type of caramel is supposed to turn rock hard but in this case it won’t and it’ll stay perfectly gooey and glossy!
Let’s make a batch!
Ingredients
- Apples. I recommend using Fuji apple desserts in general but Honeycrisp or Pink Lady will also work.
- Puff pastry. Frozen and defrosted. If you can get your hands on the thin type of puff pastry, the one that’s not frozen and doesn’t need to be rolled out, definitely use that one as you won’t need to defrost and roll it out before using it.
- Sugar. Use white granulated sugar.
- Water. Tap or bottled, depending on where you live.
How to make apple rose tarts with puff pastry
- Preheat the oven and cut out 6 circles out of parchment paper to line the bottom of 6 wells of your muffin tin.
- Prepare the apples. Fill a pot with water and bring it to a boil. Meanwhile, slice the apples into 1-mm thick half moon slices. Do not peel them! Turn off the heat and add the apples to the hot water. Allow to soak until soft and bendable, then drain.
- Assemble the tarts. If using frozen puff pastry, roll it out into a 2-mm thick rectangle. If using the thin type, skip this step as you won’t need to roll it out. Cut the puff pastry into strips. Place some of the apple slices on the top half of each puff pastry strip, then fold the puff pastry in half covering the lower part of the apples and leaving the rounded edges exposed at the top. Gently roll up the strip to form a rose pinching the end of the dough to seal the tart. Set aside. Repeat with the remaining puff pastry and apples.
- Prepare the caramel. Add the sugar and water to a small pot, stir until combined then place the pot over medium heat and allow the sugar to melt and caramelize. You may stir from time to time but it’s not required. Do not mix the crystalized sugar on the sides of the pan into the mixture or it may crystallize. The mixture is ready when the caramel is amber in color. Work quickly once the caramel is done because it will harden up.
- Add the caramel to each well of your muffin tin, then place the apple tarts upside down in each well.
- Bake until the puff pastry is golden and flaky. Remove from the oven and immediately remove the tarts from the tin. Allow to cool down for a few minutes before serving.
Can I make these ahead of time?
No, sorry. These treats are very easy to make but each step needs to be completed quickly and they need to be baked and served immediately or the caramel will lose its shine and the puff pastry will soften up.
Can I store these?
Yes. You may store any leftovers in an air-tight container at room temperature for up to 3-4 days.
HAPPY BAKING!! I hope you’ll love these Caramel Apple Rose Tart Puff Pastry as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
MORE APPLE RECIPES YOU’LL LOVE:
- Best Apple Slab Pie With Icing
- Russian Apple Cake with Sour Cream
- Best Stovetop Apple Pie Filling (+15 Ways To Use It)
- Russian Apple Pancakes (Oladi)
Caramel Apple Rose Tart Puff Pastry
Ingredients
- 2 apples (I recommend Fuji, Pink Lady or Honeycrisp)
- 1 package frozen puff pastry (defrosted)
- 1 and 1/4 cups (125 g) white granulated sugar
- 2 tbsp water
Instructions
- Preheat the oven to 350F (180C) and cut out 6 small circles out of parchment paper to line the bottom of 6 wells of your muffin tin.
- Prepare the apples. Fill a pot with water and bring it to a boil. Meanwhile, slice the apples into 1-mm thick half moon slices. Do not peel them! Turn off the heat and add the apples to the hot water. Allow to soak until soft and bendable, then drain.
- Assemble the tarts. If using frozen puff pastry, use a rolling pin to roll it out into a 2-mm thick rectangle. If using the thin type (not frozen), skip this step as you won't need to roll it out. Cut the puff pastry into 6 strips. Place some of the apple slices on the top half of each puff pastry strip, then fold the puff pastry in half covering the lower part of the apples and leaving the rounded edges exposed at the top. Gently roll up the strip to form a rose pinching the end of the dough to seal the tart. Set aside. Repeat with the remaining puff pastry and apples.
- Prepare the caramel. Add the sugar and water to a small pot, stir until combined then place the pot over medium heat and allow the sugar to melt and caramelize. You may stir from time to time but it's not required. Do not mix the crystalized sugar on the sides of the pot into the mixture or it may crystallize. The mixture is ready when the caramel is amber in color. It may take up to 10-15 minutes. Do not allow the caramel to turn dark brown or it will burn in the oven. Work quickly once the caramel is ready because it will harden up.
- Add the caramel. Pour about 1 tbsp of caramel into each well of your muffin tin, then place the apple tarts upside down in each well.
- Bake until the puff pastry is golden and flaky, about 20-25 minutes. Remove from the oven and immediately remove the tarts from the tin. Allow to cool down for just a few minutes before serving.
Aiyah says
Delicious! You really did a good job with this recipe. I’m not a baker and was worried the caramel wouldn’t turn out correctly but I followed your instructions and it came out amazing. The roses also turned out perfect. Thank you! This is definitely a keeper!
Amanda says
I made two batches for my daughter’s birthday party and they were gone in a minute! They were heavenly and so cute!
Georgia says
OMG THEY WERE DELICIOUS!!!! TY!!
Alexa says
You definitely have to work quickly with the caramel but it was worth it, everyone loved these!!
Carol Cowe says
So what is the oven temperature? That is not mentioned in the recipe.
Thanks
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Bianka says
Hi Carol! 350F (180 C)!