Apple Rose Tarts with Fig and Walnut — A Fall Showstopper 🍂
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Some desserts look like they took hours… but are secretly super simple. Meet our Apple Rose Tarts — buttery puff pastry spiraled with tender apple slices and brushed with a sweet, nutty, fig-forward glaze. They’re elegant enough for a dinner party, yet easy enough for a cozy weekend baking day.
We use Walnut Olive Oil and Fig Balsamic Vinegar from The Little Shop of Olive Oils to create a luscious mix that caramelizes beautifully as it bakes — no special skills required!
A few things we love about this recipe:
✨ They look like tiny apple flowers
✨ Perfect for fall gatherings, brunch, or a Thanksgiving dessert board
✨ Not too sweet — just the right balance of fruity & warm cinnamon spice
✨ Your kitchen will smell unbelievable
Serve warm with powdered sugar, a scoop of vanilla ice cream, or a drizzle of extra Fig Balsamic if you're feeling sassy.
Impressive? Yes. Intimidating? Not at all. Let’s roll. 😉
Apple Rose Tarts with Fig & Walnut
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Author:
The Little Shop of Olive Oils
Servings
6
Prep Time
20 minutes
Cook Time
40 minutes
Easy apple rose tarts made with puff pastry, cinnamon, and a sweet Walnut Oil + Fig Balsamic glaze. Perfect for fall gatherings and holiday treats.
Ingredients
- 2 large apples (Honeycrisp or Granny Smith)
- 1 sheet puff pastry (thawed)
-
2 tbsp Walnut Olive Oil (The Little Shop of Olive Oils)
- 2 tbsp sugar
- 1 tsp ground cinnamon
-
2 tbsp Fig Balsamic Vinegar (The Little Shop of Olive Oils)
- Juice of 1 lemon
- Powdered sugar, for dusting
Directions
- Preheat oven to 375°F (190°C).
- Core and halve apples; slice thinly (about 1/8").
- Place slices in a microwave-safe bowl, add lemon juice, and cover with water.
- Microwave 3 minutes to soften, then drain and pat dry.
- On a lightly floured surface, roll puff pastry into a 12x9" rectangle.
- Cut into 6 strips, about 2" wide each.
- Stir Walnut Olive Oil, Fig Balsamic, sugar, and cinnamon together.
- Brush each pastry strip with the mixture.
- Arrange apple slices along the top of each strip, overlapping slightly so rounded edges stick above pastry.
- Fold bottom of pastry up over apples.
- Roll gently from one end to create rose shapes; place in greased muffin tin.
- Bake 35–40 minutes or until pastry is golden and apples are tender. Cover loosely with foil if apples brown too quickly.
- Cool slightly; dust with powdered sugar before serving.