Apple Rose Maple Tart

  • serves 6 - 8

Refrigerated cinnamon roll dough transforms into an elegant yet simple apple tart.

7 Ratings
Directions for: Apple Rose Maple Tart


½ cup granulated sugar

¼ cup cornstarch

½ tsp salt

2 cups whole milk

4 large egg yolks

½ cup maple syrup

2 Tbsp unsalted butter

1 can (8 count) Pillsbury™ refrigerated cinnamon rolls with icing

1 Tbsp all-purpose flour

2 Pink Lady or Honey Crisp Apples

1 lemon

2 Tbsp brown sugar

½ cup heavy whipping cream

1 Tbsp granulated sugar


1. Heat oven to 375°F. In medium saucepan, whisk together granulated sugar, cornstarch and salt. Whisk together milk and egg yolks; very slowly pour into saucepan while whisking constantly. Add maple syrup and butter and cook over medium heat, whisking frequently, until mixture comes to a boil and thickens. Cook and whisk an additional 1 minute. Set aside and stir occasionally to prevent a skin from forming.

2. Into a medium bowl, squeeze the juice from lemon. Stir in brown sugar. Cut the apple in half lengthwise; remove the core and stem. Using a mandoline slicer on the thinnest setting, slice the apples. Place immediately into the lemon juice so they don't brown.

3. Lightly flour work surface. Separate cinnamon rolls and place topping-side-up in a circle with sides touching and one roll in the centre. Using a rolling pin, roll as thin as possible. If there are gaps in the dough, take dough from outer edge and press to fill. Gently lift dough into 9-inch tart pan and press up the sides. Pour the pastry cream mixture onto the dough spread to smooth.

4. To make apple roses: Line up 8 to 10 apple slices overlapping into a row, going left to right. Starting from the left, start rolling the apple slices until you form an apple rose. Place the apple roses on top of the pastry cream.

5. Bake for 20 to 22 minutes until the crust is golden brown. Remove from the oven to a cooling rack and allow to cool for at least 1 hour. Can be served at room temperature or chilled. Refrigerate leftovers.

6. Serve with Whipped Cream (optional): Whip the heavy cream and 1 tbsp sugar until stiff peaks form. Fold in Pillsbury Cinnamon Roll icing.

7. Simplify: Skip making the apple roses and simply top the pastry cream with very thinly sliced apples.

Source and Credits

Recipe by Sabrina Stavenjord

See more: Bake, Dessert, Fruit


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