Mini Apple Rose Tarts

Nov 28, 2016

Every time I come up a good tart dough, I stick to it. I think so many things can go wrong with tarts and pies, that one should always have a reliable dough recipe up their sleeve. It so happened that this was also the case for the one I’m writing about today; only that this one’s special: it’s grain-free, sugar-free and vegan. And on top of everything else, it’s unbelievably easy to roll out and shape; oh, and also really really tasty.

I’ve wanted to make rose petal apple tarts for some time, but since I’m not the most dexterous person on the planet, I kind of put it off. Well, that’s until I got these nice organic apples from a friend’s orchard and they were just screaming to be cut up into petals.

So, I summoned up my courage, put all of my positive energy into the process and started cutting up, cooking and shaping those petals away. The end result, if not just pretty, was also undoubtedly delicious. Actually, these tarts were so good that I’m already thinking about making them again by the end of the week.

Apple Rose Tarts


3-4 unwaxed apples, cleaned, halved, cored and sliced into 2mm/ 1/16 in. thick half moons (you will need about 96 slices for 12 individual tarts)

150g almonds

50g walnuts

6 Tbsp Coconut oil, melted

160g (roughly 10) dates, pitted

A handful of rice flour (or any other flour you have on hand)

60g sugar-free rose-hip jam or raspberry jam

1 Tbsp maple syrup or honey

Seeds scraped and husk from one vanilla pod

1 cinnamon stick or 1 tsp Cinnamon powder

A small handful of flaked almonds


Preheat oven to 180C/350F. Working in two batches, place apple slices on a baking tray fitted with baking paper in one single layer and bake for 4 minutes. Carefully transfer baked slices to a bowl or plate. Proceed in the same way with the second batch. Keep oven heated at 180C/350F.

In a food processor fitted with the S-blade place almonds, walnuts, dates, 3 Tbsp coconut oil along with 2 Tbsp water and whizz until everything comes together as a dough. Sprinkle rice flour over a clean surface and roll the mix out with the aid of a rolling pin, until it’s 0.5 cm/0.25 in. thick. With a round pastry cutter or the rim of a large glass, cut out 12 discs of pastry of about 5 cm/2 in. diameter. You will probably have to do 4 or 6 at a time and re-roll the dough as you go until you get 12. Press discs into the muffin tin and bake in the oven for 8 minutes. Remove from the oven and allow them to cool while you start working on the jam mixture. Keep oven heated at 180C/350F.

In a saucepan set over low heat, place jam, remaining 3 Tbsp coconut oil, maple syrup, vanilla and cinnamon. Mix everything well and heat through, but do not boil. Discard vanilla husk and cinnamon stick. Set aside.

To form roses, arrange about 8 apple slices in a straight row, with each slice overlapping one another to create a 20cm/8 in. line. Starting with one end, gently roll apples. Transfer rolled apples into pie crust. Repeat rolling apples, until all pie crusts are filled.

With the aid of a silicone pastry brush, distribute jam mixture all over the rose petals. Place a few almond flakes in the centre of your roses. Return to the oven for 6-8 minutes, making sure not to burn the crust too much.

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