Mini Apple Butter Rose Tarts
Every year in the fall, several ladies in my family and I get together in Lexington for the weekend. My mom, grandma, and Aunt J drive down to meet me, then after I pick up my other aunt who flies in from California, we all head east to meet up with my cousins. It’s the best time. We laugh, cry, eat, play games, talk, laugh some more, and eat some more. We actually don’t stop eating or, let’s be honest, laughing! There’s absolutely nothing better than being in the company of these women. They inspire me and I’m fortunate to call them family.
While coming up with this recipe for Kroger’s Fall Campaign, I sent the photos to my mom and she wanted the recipe asap; especially after I told her it was only 3 main ingredients! She texted me a few minutes later with the coolest idea. Along with all of us leaving the house Saturday and taking a painting class, she suggested I lead a “cooking” class with everyone. Just think, 10 gals sitting around making these intricate apple tarts. It’s going to be so much fun! Not only are they beautiful, rustic, and down right delicious, they’re perfect for fall, summer, brunch, bridal showers, baby showers, or any sort of celebration/get together.
Mini Apple Butter Rose Tarts
Author: My Skinny Sweet Tooth
Yields: 12 servings
Serving Size: 1 tart
Smart Points per Serving: 5sp (4sp*)
Macros per Serving: 105 calories
3.4g Fat, 17g Carbs, 0g Protein
• 1 pre-made/refrigerated pie crust
• 1/4 cup + 1 tbsp apple butter (store bought, or homemade*), divided
• 4 small apples
• egg white (for brushing)
• 1/2 tsp powdered sugar
• dash of cinnamon
You will also need:
• a 12 cup muffin tin
• 3 7/16″ (or similar sized) round cutter
• Allow premade pie dough to come to room temperature before unrolling on a silpat or nonstick mat. The countertop is fine as well, just make sure to dust some flour on the surface to prevent sticking.
• Once the dough is unrolled, use a 3 7/16″ round cutter and cut 12 pieces from the dough. I got 10 out of 1 unrolled piece. To get the other 2 pieces, combine the scraps and re-roll out the dough with a rolling pin.
• To prepare the 12 cup muffin tin, spray each cup with nonstick spray and lay a small strip of parchment inside. This makes it easy to remove the tarts after baking.
• Place 1 pie crust in the cup and top with 1 tsp of apple butter. Smooth the apple butter so it covers entire bottom. Repeat with the remaining 11 pie crusts.
• Preheat the oven to 425ºF.
• To prepare the apples, core each one and carefully use a mandolin on the “thin slice” setting and slice the apples. You could also use a sharp knife. Once the apples are sliced, cut them in half. You’ll end up with half-moon shaped pieces.
• On a large microwave safe plate, lay the apple slices making sure not to overlap. Microwave for 45-60 seconds. Apples should be very pliable.
• Remove the apple slices from the plate to cool before handling. Dab with a paper towel to remove excess moisture if needed. Repeat with the rest of the apple slices.
• To make the “rose”, start with one slice and lay the next slice onto, overlapping half. continue doing using 8-10+ slices. Starting on the end of the first slice, start rolling, using both hands to hold the “petals” together. Towards the end, you can stand it up and add more petals if needed. Carefully lift the “rose” on top of the pie crust/apple butter. Repeat with remaining apple (See photo posted after the recipe for visual).
• Using a pastry brush, lightly coat the top of the pies with the 1 tbsp apple butter. Brush egg white onto any visible pie crust.
• Bake for 15-20 minutes or until the pie crust is golden brown. Allow to cool for 5 minutes in the muffin tin before transferring to a cooling rack.
• Once the pies have cooled completely, use a fine mesh strainer and dust each pie with
the powdered sugar and cinnamon mixture.
• They will keep in an air tight container at room temp for a couple days. Enjoy it warm with a scoop of ice cream! Store them in the fridge if kept longer.