Editor’s Note: Babble is a part of The Walt Disney Company.
My now 24-year-old daughter grew up watching classic Disney movies. She was particularly fond of the princess movies of the 80’s and 90’s — The Little Mermaid, Pocahontas, and Aladdin. But her favorite, by far, was (and still is) Beauty and the Beast. I don’t know if it was Belle’s beautiful brown hair, or the fact that she didn’t turn into a princess till the very end of the movie, but it was her go-to choice for many years and played on repeat more times than I could possibly count.
I think it had something to do with that magical rose and the spell it cast on the inhabitants of the castle. And no matter how many times we’ve watched it, that final scene — where the last petal falls, threatening to make the evil spell last forever — never fails to strike a chord.
But this is a fairy tale after all, so of course the Beast eventually finds true love with Belle, turns into a prince, and they live happily ever after as the credits roll. It’s also provided some sweet inspiration for these “enchanted” Apple Rose Tarts, that would be the perfect happy ending to any meal this season.
This is one of those magical recipes that looks so impressive and complicated, but is actually super easy (and fast) to execute. All you need are a few simple ingredients!
You can serve these tarts on a pretty tray, or get with the Beauty and the Beast theme and place them in little “Chip” teacups, with some mint leaves as garnish!
Salted Caramel Apple Rose Tarts
Makes: 6 (can be doubled)
- 2 red apples
- 1 tablespoon lemon juice
- 1 sheet puff pastry dough (from a 17-ounce package), thawed according to directions
- 2-3 tablespoons salted caramel sauce
- Garnish: mint leaves and ice cream (optional)
- Preheat oven to 375 F; line 6 muffin cups with liners (or generously grease and flour).
- Halve and core both apples; trim the ends and thinly slice. Fill a large microwave-safe bowl with water and add apple slices and lemon juice. Cook for 3 minutes. The slices should be limp enough to bend easily without breaking (so that you can easily roll them to form your roses). If they are still stiff, microwave in 15-second intervals until they soften. Drain thoroughly and allow to cool slightly.
- Unroll your pastry on a lightly floured work surface. Use a rolling pin to smooth out the creases and thin the dough slightly. Cut into 6 long strips (keep covered while you work to keep the dough from drying out).
- Working with one strip at a time, brush about a teaspoon of caramel sauce across the length of the dough.
- Top with 5-6 apple slices, as shown, leaving some dough uncovered on each end. The slices should overlap slightly, and be sitting so that the tops extend slightly beyond the dough. Sprinkle with some cinnamon-sugar.
- Fold the bottom half of the dough up, to encase the apples.
- Start on one end and roll up, not too tightly. Press the end of the dough in to seal, and place in your prepared muffin tin. Repeat with remaining ingredients.
- Bake for 40-45 minutes, or until pastry is golden brown. Let cool and transfer to a serving tray or tea cups. Garnish with mint leaves and serve with a scoop of ice cream, if desired.