Brown Sugar Apple Spice Rose Tarts

Start by preheating my oven to 375 degrees F (190 C). Then I thinly sliced my apples. In a large pan, over medium-low heat, I boiled 2 cups of water mixed with ¼ cup of brown sugar, then added in my apple slices. Let the apple slices lightly simmer for about 4-5 minutes. Just soft enough so they’re bendy but not mushy.

I drained the apples and patted them down with a paper towel to get them semi-dry. Then Roll out my pastry dough and cut the sheet into 6 long rectangles. In a small bowl, Melt my butter in the microwave for 45 seconds. After, Add in the remaining brown sugar, cinnamon, allspice, nutmeg, and flour. Mix this up until it formed a thick paste and scooped about 5 ounces of this paste onto each pastry rectangle. Spread this out evenly across the pastry dough.

Then, Place 4 apple slices across the top of the pastry dough and folded the bottom half over the apple slices. On the short end of the rectangle, I then rolled the pastry dough up into a tight circle. The pastry should now look like a rosette! Once they were all rolled up, Line my cupcake pan with cupcake liners and placed each rosette into a cupcake liner.

Bake this for 18-25 minutes, or until the pastry dough was golden brown. As a finishing touch, I dusted a tablespoon of powdered sugar on top.

I learned that you really don’t need the cupcake liner, they’ll pop right out of the pan, so save the paper . Also, they got semi-stuck to the pastry dough so another reason to maybe not use it .