Valentine’s is not something we really do anything special, but that doesn’t mean I don’t love a stunning dessert! I’m not gonna lie this does require some work, BUT it’s so amazing not only visually, but taste! If it’s too much work, at least make small mini tarts.

Here’s proof I don’t always do it all the way either lol.

I had leftover caramel sauce and you can’t let that go to waste! I melted some chocolate and coated a candy mold. Once it was set I filled with caramel and popped it in the freezer to firm it up. Add a base layer of chocolate and let firm. Quick and easy candies! Hobby Lobby had some edible gold dust so I sprayed a little on the chocolates to give them a little extra shimmer.

Apple Roses Tartlets with Salted Caramel
(Adapted from Platings + Pairings)

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Tart Dough
1/2 cup unsalted butter
1 3/4 cups Bob’s Red Mill All Purpose Flour
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
pinch of salt

Apple Filling
3-4 red apples
3 Tablespoons sugar
1 lemon (juiced)
3/4 cup 15-minute salted caramel sauce (I added a splash of Applejack brandy)

In a large mixing bowl, cream together the butter, sugar and salt. Add the egg, vanilla and almond extract and mix well. Slowly add in the flour and mix until just combined.

Roll the dough into a ball and place on a sheet of plastic wrap. Flatten the ball into a disc, wrap with the plastic wrap, and place in the fridge for 30 minutes to firm.

When ready to use, unwrap your dough and place it on a floured surface. Roll the dough to a thickness of 1/8 inch. Using your tart tins as a guide, cut circles that are about 1 inch wider than the tins. I used a small mixing bowl to make the cut. Press the dough into your tart tin. Pass your rolling pin over the top of the tin to trim the extra dough. Alternatively, you can skip the rolling pin and simply press the dough into your tins (skip the fridge if using this method).

Preheat your oven to 400 degrees. Place the tart shells in the freezer for 15 minutes while your oven preheats. Using a fork, poke holes in bottom of the tart shells. Place on a baking sheet and bake for 7-10 minutes. Reduce the heat to 350 degrees and bake for an additional 5-7 minutes, until lightly golden. Remove from the oven and let cool.

Cut your apples in half lengthwise and remove the core. Using the thinnest setting of a mandolin, slice the apples and place in a microwave safe bowl.

Combine the sugar and lemon juice, and pour over your apples. Heat in the microwave for 30 seconds to slightly soften the apples.

Cover the bottoms of your tart shells with 1-2 tablespoons of the salted caramel and then begin to roll your apples. I started with one slice, and rolled it into a tight cylinder. I then took additional slices and continued wrapping them around each other until the bundle was about a quarter sized width. I then placed that into caramel coated tart and added more apples, layering the edges. The caramel helps hold the apples in place. Continue until your tart is fully covered.

Return the tarts to the 350 degree oven and bake for an additional 20-25 minutes.

Remove from the oven and drizzle with the remaining salted caramel sauce.

Serve warm or at room temperature with ice cream.

15-Minute Salted Caramel Sauce

1 cup granulated sugar
6 Tablespoons unsalted butter (cut up into 6 pieces)
1/2 cup heavy cream
1 teaspoon pure vanilla extract
1 teaspoon salt

Heat the sugar in a saucepan over medium heat and stir with rubber spatula until sugar is liquefied and amber in color.

Once sugar is completely melted, add butter and stir until dissolved.

Slowly add in heavy cream and heat for one minute.

Remove from heat and add vanilla and salt.

The sauce will keep for up to two weeks in the refrigerator.

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