#Apple rose tart pillsbury skin

Feel free to dust with flour and shake off the excess if things tend to stick on your pan or use parchment paper to line each tin. Butter: Unsalted or salted will work here as the butter is really only used to keep the tarts from sticking to the cupcake pan.However, I do find that cinnamon sugar just smells and tastes like the holidays! The nutmeg is optional here since we only need a tiny bit of it, but that little hint of nutmeg definitely helps the cinnamon flavor shine.

Cinnamon sugar: Some recipes for apple rose tarts tend to use a jam instead of cinnamon sugar - either option works.

Lemon: Lemon juice in the water is what helps to keep the apple slices from browning, so aesthetically this is a must!.

I typically use Pepperidge Farm ones since they are the most easily accessible.

Puff pastry: Any puff pastry you can find at the store will work.

#Apple rose tart pillsbury skin

My preferred apples for these tarts are Pink Lady apples since the skin is mostly red and the apple itself holds up very well in baked goods. Apples: Technically any type of apples will work, but apples with a red skin will work the best to look like an actual rose.Nothing makes your home smell cozier than cinnamon sugar apples baking in the oven. Most recipes use jam as the sweetener, but I’m always partial to my cinnamon sugar version. There are many variations of apple rose tarts online, the most famous of which is probably the Pepperidge Farm recipe. As long as you have puff pastry, the other ingredients are probably already found in your pantry! This apple rose tarts recipe is a great one to keep in your back pocket just in case you ever need to make something beautiful.