This Apple Rose Tart has an almond and butter base, with a smothering of apricot jam, fresh crisp apple slices and crushed walnuts on top. Its an easy to make pastry, even if you've never made anything like it before, because it uses store bought pastry sheets and just 6 basic ingredients.
Why Make This Recipe?
- Its an easy pastry to make for first time pastry makers
- You don't need to make the pastry, just add the toppings
- Its buttery, sweet, tangy, fruity and nutty all in one
- Switch it up with your favourite jam and fruits (marmalade and pear work a treat!)
- They look impressive but are simple to make
- Recipe makes 4 generous sized pastries
- Can be served in regular or bite sided portions
- Pastries can be made square or round, however you like
Ingredients
Ingredient Notes
- Pastry: I Use Borgs puff pastry sheets, however any brand will work. Another Puff Pastry dessert you might like is my Air Fryer Cinnamon Rolls - they've been a big hit because not only are they sugar free they taste like the real deal too.
- Apples: Granny smith apples are a tart green apple commonly sold in supermarkets in Australia. Other apples that would work just a s well are Baldwin, Cameo, Cortland, Idared. These are all varieties of tart and crisp apples that hold thier shape well during cooking and baking.
- Monkfruit: I used classic white monkfruit sweetener which is a sgranulated sweetener that measures like sugar. Granulated stevia or any other granulated sweetener that measures like sugar could also be used.
- Jam: I use St Dalfours Apricot Jam which has no added sugar. Orange Marmalade would also work well. Do make sure to read the label of the jam you;re buying to make sure it doesn't contain any added sugars.
How To Make This Recipe
Let puff pastry defrost if frozen. (let it sit out at room temperature for 30 minutes until it loses its stiffness)
Take one sheet of puff pastry and remove any plastic film. Lay pastry on a piece of grease proof paper and place a dessert bowl upside down on top of each pastry sheet and use a knife to cut out the circle.
Use a smaller bowl to imprint a smaller inner circle on the pastry. It should be approx. 1cm from the edge. Don't cut through the pastry, just press down lightly to create an imprint in the pastry so that during baking it puffs up slightly to encase the apple. Repeat for the remaining 3 pastry sheets
- Place the pastry circles on a baking tray with the greaseproof paper.
- In a medium bowl, add almond meal, sweetener, butter and ginger. Mix together with a spoon and divide evenly onto each pastry, staying within the bounds of the inner circle.
- Use a spoon to spread the apricot jam over each pastry.
- Peel and thinly slice the green apple into wedge shapes.
- Arrange apple slices over the almond filling starting from the outside. I usually do two layers of thinly sliced apple.
Bake in oven at 180 degrees for 20 minutes [350 degrees F], or until the apple and pastry are a golden colour.
Remove pastries from oven, cover and let come to room temperature. Eat straight away, or store in an air tight container and eat within 2 days.
More Apple Recipes
Apple Rose Tart
Ingredients
- 4 sheets Puff Pastry
- 2 medium Granny Smith Apple
- 4 tablespoons Almond meal
- 4 tablespoons Granualted Stevia
- 4 tablespoons Butter
- 1 teaspoon Ground ginger
- 4 tablespoon Sugar free apricot marmalade
Instructions
- Let puff pastry defrost if frozen. (let it sit out at room temperature for 30 minutes until it loses its stiffness)
- Take one sheet of puff pastry and remove any plastic film. Lay pastry on a piece of grease proof paper and place a dessert bowl upside down on top of each pastry sheet and use a knife to cut out the circle.
- Use a smaller bowl to imprint a smaller inner circle on the pastry. It should be approx. 1cm from the edge. Don't cut through the pastry, just press down lightly to create an imprint in the pastry so that during baking it puffs up slightly to encase the apple. Repeat for the remaining 3 pastry sheets
- Place the pastry circles on a baking tray with the greaseproof paper
- In a medium bowl, add almond meal, sweetener, butter and ginger. Mix together with a spoon and divide evenly onto each pastry, staying within the bounds of the inner circle.
- Use a spoon to spread the apricot jam over each pastry.
- Peel and thinly slice the green apple into wedge shapes. Arrange the apple slices over the almond filling starting from the outside. I usually do two layers of thinly sliced apple.
- Bake in oven at 180 degrees for 20 minutes [350 degrees F], or until the apple and pastry are a golden colour.
- Remove pastries from oven, cover and let come to room temperature. Eat straight away, or store in an air tight container and eat within 2 days.
Notes
- Pastry: I Use Borgs puff pastry sheets, however any brand will work.
- Apples: Granny smith apples are a tart green apple commonly sold in supermarkets in Australia. Other apples that would work just a s well are Baldwin, Cameo, Cortland, Idared. These are all varieties of tart and crisp apples that hold thier shape well during cooking and baking.
- Monkfruit: I used classic white monkfruit sweetener which is a sgranulated sweetener that measures like sugar. Granulated stevia or any other granulated sweetener that measures like sugar could also be used.
- Jam: I use St Dalfours Apricot Jam which has no added sugar. Orange Marmalade would also work well. Do make sure to read the label of the jam you;re buying to make sure it doesn't contain any added sugars.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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