I don’t know about you, but Pinterest inspires me, so when I saw these caramel apple rose tartlets I knew I wanted to try to make them gluten-free. As you know, it’s always a bit of a challenge getting it to turn out exactly like it looks on Pinterest, especially when it comes to working with gluten-free dough. Pinterest recipes using filo or pastry flour look like they graduated from a fine art school, while mine looks like I’m still learning to draw within the lines, if you know what I mean. Working with gluten-free dough never quite performs the same, but in the end, these gluten-free caramel apple rose tartlets turned out well enough to take them to my girl’s night out event.
Successful tartlet tips
Making gluten-free caramel apple rose tartlets is not as easy as making a pie but the end result is worth it. You do have to make sure your apples are a bit soft in order to roll them up. Just a few minutes in the microwave with a little added water does the trick. I just had a wee problem, my microwave decided to quit on me the day before. You don’t realize how much you use a particular appliance until you don’t have it anymore, like heating up a cup of coffee or melting butter for popcorn. I placed the sliced apples in a frying pan with a little water and a touch of cinnamon and softened them right up. It worked, it just took a bit longer. It’s also good to use an apple with a bright red or bright pink skin. Using a Granny Smith is probably not the same because I have never seen a green rose, at least not one from nature. I did use nectarines in one of my batches and I ended up with a beautiful peach rose tart. If you are interested in checking out any of my other tart recipes here they are:
You may use your favorite caramel sauce for topping the apple roses. I used Pioneer Woman, Ree Drummond’s recipe for my caramel sauce. You can find the recipe here: Easy Caramel Sauce
With the crisp fall air just around the corner, apple orchards are ripe for the picking. I hope you get a chance to try out this recipe. And remember to always buy organic, especially when it comes to apples. Most apples are sprayed nearly twenty times before they are picked from the tree! Of any fruit out there, apples are one of the worst when it comes to chemical sprays, so eat clean and be healthy! But there are some others that may surprise you. Here is a link to the Dirty Dozen worst fruits & veggies with pesticides.
They are almost too pretty to eat, but one bite into these gluten-free caramel apple rose tartlets and you'll be glad you did!
2 Medium Red Organic Apples (I used Gala)
1/2 Medium Juice from Lemon
3 tablespoons Apricot Preserves (slightly thinned with water)
1/4 teaspoon Cinnamon
1/2 cup Caramel Sauce (http://thepioneerwoman.com/cooking/easy-caramel-sauce/)
1 1/4 cup GF Baking Mix (I used King Arthur's GF Multi-Purpose)
1/2 teaspoon Xanthan Gum
1 tablespoon Sugar
1/2 teaspoon Salt
6 tablespoons Cold Butter (cubed)
1 Large Egg
2 teaspoons Lemon Juice
Slice apples in half and then carefully cut the core out. You want to keep the half of the apple in tact.
Carefully slice your half apple pieces into thin equal strips of apple. I used a mandolin to keep them uniform in size
Place those apple slices in a microwavable bowl of water with juice of half a lemon. This will help prevent the apples from browning. Microwave the apples for 3-4 minutes to soften. Then, drain the water out of the bowl. If not using a microwave, place apples in a sauté pan with a small amount of water and cook on medium until apples are soft.
In a medium size bowl whisk together the gf flour or gf flour blend, sugar, xanthan gum, and salt.
Cut the cold butter into pats, then work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.
Whisk the egg and vinegar or lemon juice together till very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
Shape into a ball and chill for an hour, or up to overnight.
Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
Roll out dough into a rectangle shape onto a gf floured surface to 1/8 inch thick. Slice rolled dough into six even strips through the shortest width of the dough.
Spread a thin layer of apricot preserves onto each strip.
Start on one end and place the apple strips onto the pie crust strips. The apple slices will stack on top of each other as you work your way down. You want a little of the apple popping off the pie crust strip. Leave a little empty crust at the end of the strip.
Sprinkle with a little cinnamon or pumpkin pie spice.
Fold over the bottom half of the pie crust on top of the apple slices.
Start at one side and start rolling. When you get to the end, take the little bit of extra pie crust and press it into other pastry to create a slight seal.
Place them into a muffin pan cup sprayed with a little bit of non-stick spray.
Pour about one tablespoon of your favorite caramel sauce ( I used Ree Drummond's recipe: http://thepioneerwoman.com/cooking/easy-caramel-sauce/ over each apple rose tartlet.
Bake at 375 for 30-45 minutes or until pie crust is fully cooked.
Cool completely before serving. Dust lightly with powdered sugar if desired.