Apple Rose Tarts

These apple rose tarts, made with thin slices of apple enveloped by a buttery, nutty, phyllo pastry, taste as spectacular as they look. And they’re remarkably easy to make. Here’s how.

These stunning apple rose tarts are, without a doubt, awe inspiring to behold. They’re also exponentially easier to make than you may imagine. Made with thin slices of apple easily folded in layers of crisp phyllo to resemble a rose and gilded with butter are a truly impressive dessert. And it’s not just the appearance that has stolen our hearts.–Claire Thompson

Apple Rose Tarts

An apple rose tart, shaped to look like a rose with a scoop of ice cream beside it on a white plate.
These apple rose tarts, made with thin slices of apple enveloped by a buttery, nutty, phyllo pastry, taste as spectacular as they look. And they’re remarkably easy to make. Here’s how.
Claire Thompson

Prep 30 mins
Total 1 hr 15 mins
Dessert
American
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Ingredients 

  • 7 tablespoons unsalted butter melted, plus more for the pan
  • 2 3/4 ounces shelled pistachios or untoasted almonds
  • Zest, grated, and juice of 1 lemon preferably organic
  • 4 tablespoons honey plus more for sprinkling or drizzling
  • 2 about 1 lb red-skinned apples such as Pink Lady or Honey Crisp, cored and very thinly sliced
  • Four phyllo sheets
  • Vanilla ice cream Greek yogurt, or crème fraîche, for serving

Directions
 

  • Preheat the oven to 350°F (180ºC). Butter 4 muffin tins.
  • Using a mortar and pestle or a small food processor, crush or pulse the nuts and lemon zest until a coarse paste forms.
  • Stir in half the honey and 2 tablespoons of the butter.
  • In a large bowl, combine the apple slices with the remaining honey and the lemon juice and toss to coat.
  • Use a pastry brush to butter the phyllo sheets and then fold each sheet into 4 portions, brushing with more butter as you go, to make strips about 10 inches (25 cm) long and 4 inches (10 cm) wide.
  • Spread the nut mixture along the long edge of each strip of phyllo, covering half the strip. Then, using about 1/2 apple per strip, overlap the apple slices over the uncovered other half of each strip, with the skin edge sitting just above the top of the filo strip.
  • Fold the nut-covered phyllo over the apple and then, working quickly, loosely roll the whole length up from a short end into a rose-shaped tart.
  • Place it in the buttered tin. Drizzle with a bit of the remaining butter and sprinkle with a little extra honey. Repeat with the remaining ingredients.
  • Bake until the tarts are golden brown and bubbling and the apple and phyllo are cooked, 25 to 40 minutes.
  • Serve warm with ice cream, yogurt, or crème fraîche.
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