Apple Date Rose Tarts
User Reviews
5
Apple Date Rose Tarts
Description
This dessert begins by softening pitted dates in hot water, then blending them with rosewater, cardamom, cinnamon, salt, and the soaking water to create a smooth jam-like filling. Meanwhile, the apples are thinly sliced into strips, carefully removing the core but keeping the peel intact to add color. The slices are soaked in a mixture of apple juice and lemon juice to prevent browning and provide tartness. Puff pastry sheets, thawed and dusted with flour, are rolled out and cut into strips to form the tart bases. Each strip is spread with the date filling, then layered with apple slices arranged into a rose shape by overlapping them on the pastry strip and rolling it up. The assembled tart roses are placed in a muffin tin and baked at 375°F until the pastry is golden and the apples are tender. Finally, the tarts are sprinkled with powdered sugar for a light finishing touch.
The resulting tarts balance the soft spiced date center with the tender baked apple and crisp, flaky puff pastry, offering a visually striking and fragrant pastry suited for a special occasion or afternoon treat.
Ingredients
Filling Ingredients
- 3/4 cup dates about 12-13 dates, pitted
- 6 tablespoons water hot
- 1 1/2 tablespoon rosewater
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- Dash salt
Apple Rose Ingredients
- 2 whole apple or any colorful red-toned apple for baking, Fuji
- 2 1/2 cups apple juice
- 1/2 lemon juiced
- flour (for rolling out pastry)
- 1 heet puff pastry choose a non-dairy pastry to keep this recipe dairy free, thawed
- powdered sugar (for garnish)
Instructions
- Before getting started, be sure that you have thawed your puff pastry (it takes about 40 minutes at room temperature). Preheat oven to 375 degrees F. Spray a muffin tin lightly with nonstick spray and set aside.To make the date filling: start by softening the dates in 6 tbsp cup of hot water for about 10 minutes.
- Once the dates have softened, place them in a blender along with the soaking water and remaining filling ingredients. Blend on low until you reach a jam-like consistency. Remove from blender and place in a bowl. Set aside.
- In a medium, microwave-safe bowl, combine the apple juice and lemon juice.
- Cut the apples in half lengthwise (do not peel).
- Remove the core by carefully carving it out with a knife.
- Place the flat side of the cut apple halves down, with the stem end facing to the side. Slice the apple halves into very thin slices.
- Immediately transfer the slices to the bowl of apple and lemon juice to avoid any browning.
- When you are finished slicing the apples, place the bowl in the microwave and cook on high for 3-5 minutes, or until the apple slices are soft enough to bend and roll without breaking. Alternatively, you can cook them on the stovetop.
- Lightly dust your countertop or flat surface with a thin layer of flour, then roll out the puff pastry until you have a rectangle approximately 12x9 inches in size.
- Cut the dough into 6 even strips, about 2 inches wide and 9 inches long.
- Spread a thin layer of the date filling - a scant tablespoon's worth - on each strip of dough.
- Drain the apple slices.
- Arrange the slices side-by-side with the flat edge against the filling on each strip of dough. The slices should overlap and peek out over the top edge of the dough just slightly.
- Fold up the bottom edge of the dough, leaving the small parts of the apple slices that hang over the edge uncovered.
- Starting at one end, carefully roll the dough, making sure the apple slices are kept in place. You may need to gently tuck the slices down into the dough as you roll.
- Once you reach the end of the roll, seal the edge gently by pressing with your fingers.
- Place the final product into your lightly greased muffin tin. Repeat for the remaining roses. Cover with tin foil or parchment and bake for about 40-45 minutes, or until they are completely cooked through the center (you will need to check the very center to make sure it is not doughy).
- Sprinkle the tops of the roses with powdered sugar, if desired. Serve warm or store in an airtight container once cool. These can be kept in the refrigerator for up to 3 days, but are best served fresh.
Notes
- Use a muffin tin lightly sprayed with nonstick spray to support the tart shapes while baking.
- Soaking apple slices in apple juice and lemon juice prevents browning and maintains their color during preparation.
- Thaw puff pastry fully before working with it to ensure pliability and ease of rolling.
- The date filling’s rosewater and spices create a distinctive fragrant taste complementing the apples.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6tarts
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 107mg | 4% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 22mg | 2% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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