Apple Rose Tarts

Hi friends! Happy fall!

It’s officially getting cooler here and I am not mad about it. Bring on the squash, potatoes,  soup, and of course 🍎🍏🍎🍏!

Lately I have been really into the single-serving dessert format. Perhaps this is because these recipes are much easier to share? I love pies + cakes as much as the next person, but I have to admit they get messy when trying to transport.

These tarts are surprisingly simple to make and are a breeze to pack for parties. Muffin tin for the win!


I will be the first to admit, for a while I have been intimidated to test these out. Lacking a mandolin, I figured it would be next to impossible to slice the fruit thinly enough. The solution? A quick soak in lemon water!

The acid softens the fruit and helps insure that your apples do not become discolored in the preparation. I DO recommend a high-quality chef’s knife. An extremely sharp tool is actually much safer and easier to use.


The base for these is made right in the food processor; if you’re short on time, a frozen pie crust also works well. I used homemade applesauce as a filling, but store bought can easily be substituted.

If you’re looking for a low-effort, high-impact recipe, try this one! As always, I love seeing your creations. Please tag @garlichead on Instagram and we can be friends forever ❤️


  • 2 large apples, sliced in 1/8 in half moon shapes
  • 1/4 cup lemon juice
  • Water
  • 1 and 1/2 cups oat flour
  • 2 TBS maple syrup
  • 1/3 cup raisins or dates, soaked in hot water for 10 minutes and drained
  • 1/4 cup walnuts
  • 1/2 TBS cinnamon
  • 1 TBS chia seeds + 3 TBS water (a binding agent, or a “chia egg”)
  • 1 cup applesauce or apple butter of choice
  • Powdered sugar for topping (optional)


  1. Add apple slices and lemon juice to a microwave-safe bowl with enough water to cover. Microwave for about four minutes, until slices become pliable. Drain apples in colander and set aside.
  2. In a large food processor, combine oat flour, maple syrup, drained raisins/dates, walnuts, cinnamon, and chia egg. The mixture should form a tight ball. If dough is too sticky to work with, add more flour until manageable.
  3. On a lightly floured surface, roll oat mixture to 1/4 inch thickness. Using a wide-brimmed glass or cookie cutter, press circles into dough. Repeat until all dough has been utilized.
  4. Place dough circles in a lightly oiled muffin tin, making sure there is enough to go up the sides of each cavity. They should like mini pie crusts.
  5. Spread about one tablespoon of applesauce/apple butter into each tart. Preheat oven to 350 degrees F.
  6. Here’s the fun part! Beginning on the outside of each tin, circle apple slices until they form a tight ring inside each crust. Try to choose the thinnest slices possible.
  7. Bake tarts in preheated oven for 17-20 minutes, until apple slices are golden.
  8. If desired, sprinkle with powdered sugar. Serve as is or with ice cream. Best when warm.



3 thoughts on “Apple Rose Tarts

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