tl;dr - If you're short on time and ingredients but still want a showstopper dessert this season, look no further: these rose-shaped apple tarts come together quickly and with only three ingredients (recipe here). Hats off to Vivian of Mini Lyfe for the inspiration.
Merry Christmas! There's nothing more I want to do during the holidays than bake (last year, I indulged in festive holiday cacti and Christmas tree cookies). This year, unfortunately, our sink's out of commission, so washing butter-coated dishware isn't in the realm of possibility.
In lieu of buttercream flower cupcakes, I found a recipe for rose-shaped apple tarts on the blog Mini Lyfe. With only three ingredients (leaning on cinnamon roll dough from a can), the recipe is simple, and the only cleanup required is wiping apple juice off bowls and utensils with a damp cloth. Best of all, the tarts have been a hit at every holiday party I've taken them to this season. Not a bad way to keep baking before our sink gets fixed!
Things to keep in mind:
- A mandolin makes it quick and easy to cut thin slices of apple, but be careful and wear a cut-proof glove to protect your fingers from the sharp mandolin blade.
- The "Grands!" cinnamon rolls from Pillsbury tend to rise too much in the oven and cause the apple roses to get misshapen - look for the regular non-"Grands!" cinnamon rolls.
- The cupcake liners are optional, but they make serving and cleanup easier.
Rose-shaped apple tarts
inspired by Mini Lyfe
Ingredients for 12 cupcake-sized tarts:
- 4 gala apples
- 1 can of cinnamon roll dough (avoid Pillsbury "Grands!" - the regular Pillsbury cinnamon rolls work great)
- A few spoonfuls of jarred applesauce
- Apple corer
- Mandolin (optional)
- Microwaveable plate
- Cut-proof glove
- 12 cupcake liners (optional)
- Cupcake pan
- Preheat oven to 325 degrees F (163 degrees C). Line cupcake pan with liners, if desired.
- Wash the apples. Core them but leave the skins on. Slice them in half lengthwise.
- Slice the apples into thin crescents. Feel free to use the mandolin with a cut-proof glove to get the slices very thin.
- Press the cinnamon roll dough into the cupcake tin, filling each cup about half way.
- Lay the apple slices onto a plate and microwave for 1 minute to soften slightly.
- Starting with the outermost layers of the rose, press the apple slices into the cinnamon roll dough as the "petals" of your rose, with the red peel facing up. Build the layers gradually inward, adding a dollop of apple sauce in the center to keep the inner slices in place. For the center, roll a slice into a spiral.
- Bake for 25-27 minutes. Look for golden-brown cinnamon roll dough.
In-process shots: Pressing the cinnamon roll dough into the cupcake pan and placing the apple slices to make roses.
The final product - ta da!
