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Unique + Delicious = Win!

Caramel Apple Rose Tarts are a unique dessert sure to wow your friends and family! These beautiful little roses are made with puff pastry, tart ruby red apples, a brown sugar and cinnamon glaze, then drizzled with rich Torani Caramel Sauce after baking to golden brown perfection.

Torani Sauce for a Sweet Finish

The key to these delicious Caramel Apple Rose Tarts is of course the caramel. Torani Caramel Sauce that I picked up at Meijer is the perfect flavor for finishing the tarts! The sauces were easy to find at Meijer in the chocolate sauce section:

This isn’t your average caramel sauce. Torani is high quality that has been delivering authentic coffeehouse flavor for over 90 years!

Torani Sauces are very versatile and can be used to make delicious mocha’s or as a perfect dessert topping. The sauces come in a variety of flavors, including Caramel, White Chocolate, and Dark Chocolate. They are all made with real ingredients such as pure cane sugar and natural flavors.

Torani is a flavor expert, with products that create delicious beverages and desserts. A 3rd generation family owned business that has been crafting amazing drinks in the café industry for over 90 years.

When you make Caramel Apple Rose Tarts, I recommend you serve them with a homemade white mocha made with Torani White Chocolate Sauce or you could flavor a regular cup of coffee with Torani Caramel Sauce for an extra special twist.

Click here now to find Torani Sauces at a store near you!

Save Money!

Be sure to check out this great rebate savings opportunity from Meijer on Torani Sauces! Visit your closest Meijer location and purchase two bottles of Torani Sauces – you can choose from Caramel, Dark Chocolate, or White Chocolate flavors! Take a picture of your receipt, then enter the rebate experience to upload your photo. Once your receipt is verified, you’ll receive your money back on the second bottle! Click the image below for details.

Making Caramel Apple Rose Tarts

Although Caramel Apple Rose Tarts look like they would be complicated to make, they were actually pretty simple! I took the help from frozen puff pastry to start the tarts and Torani Caramel Sauce to finish them with rich and sweet flavor.

To start, you’ll need three very red, tart apples. Pick an apple that is fresh and good for baking, such as Braeburn, Jonathan, Rome Beauty, Cortland, or any other red apple you like. Quarter the apple and remove the core. Then slice each quarter into very thin slices, as you can see in the picture below.

Thaw your puff pastry according to the directions on the package. Unfold the two pastry sheets and lay them on a clean, dry surface, then cut each sheet into six strips for a total of twelve strips of puff pastry.

Lay the thin apple slices on the top third of each strip of puff pastry, overlapping the apple slices and with the red skin of the apples facing out (see image below).

Next, you’ll mix up melted butter, cinnamon, brown sugar, and flour into a paste and brush it onto the puff pastry just below the apple slices. Do not overdo it here; too much of this sugar and butter mixture will get you a sloppy mess! Just brush on a thin layer.

Fold the bottom half of the puff pastry up over the filling. You should have at least 1/2 inch of the apples still peaking out from the top with their colorful red skins showing.

Roll the pastry up into a coil, like a cinnamon roll.

Place each Caramel Apple Rose Tarts into a greased muffin tin.

After baking, generously drizzle the Caramel Apple Rose Tarts with Torani Caramel Sauce.

Finally, a very light dusting of powdered sugar adds more pretty visual texture.

Caramel Apple Rose Tarts

Author: Carissa Shaw for Mom Needs Chocolate
Yield: 12 tarts 1x

Print Recipe

Description

Ingredients

Scale

1 box frozen puff pastry (should be about 17.3 ounces and contain two sheets of pastry), thawed according to package directions
3 red, tart baking apples
1/4 cup butter, melted
3 tablespoons brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Torani Caramel Sauce – enough to generously drizzle on each tart
1 tablespoon powdered sugar, optional

Instructions

Preheat oven to 400 degrees Fahrenheit.
Unfold each sheet of puff pastry and lay out on a clean, dry surface. Use a sharp knife to cut each sheet into 6 strips, for a total of 12 strips of puff pastry. Set aside.
Cut each apple into quarters and remove the core with a paring knife. Use a sharp knife to slice the apple quarters into very thin slices.
Lay the slices of apples onto the top third of each strip of puff pastry, with the red apple peels facing out. Overlap the apples as you go. Also, be sure that half of the apple is on the puff pastry and the top half is off of the pastry.
In a small bowl, combine the melted butter, brown sugar, flour, and cinnamon. The mixture will be thick and paste like. Use a pastry brush to apply a thin layer of the mixture to the puff pastry below the apple slices.
Fold the bottom half of the puff pastry up over the brown sugar paste and the bottom half of the apple slices.
Roll the pastry into a coil, like a cinnamon roll. Place into a greased muffin tin cup.
Repeat steps 4-7 with each strip of puff pastry.
Bake at 400 for 22-25 minutes until the pastry is golden brown.
Remove the tarts from the oven and place on a cooling rack to cool for 10 minutes.
Generously drizzle each Caramel Apple Rose Tart with Torani Caramel Sauce.
If desired, use a sifter to sprinkle powdered sugar over the tarts.

Serve warm. Makes 12 servings

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Too Good To Not Share!

I’m planning to make Caramel Apple Rose Tarts for Thanksgiving this year. What special event will you make them for? Tell me in the comments below!

I think they would be absolutely perfect for a brunch, holiday dinner dessert, office party, fancy buffet, and more.

Try To Not Lick the Screen

I mean, hello, beauty!

Do you take pictures of your food when it’s just too beautiful not to share? Then click here to see this pin on Pinterest! You can add your own pictures to the pin of your Caramel Apple Rose Tarts so we can all see how pretty they turned out.

I got a little hungry while taking pictures…