Serves 6
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These gorgeous apple flower tarts look straight out of a fairytale, and they taste just as magical too. Using unpeeled apples for added crunch and colour, the delicate apples slices are also in wrapped buttery pastry, brushed with sweet strawberry jam and dusted with icing sugar while warm. Don’t forget to serve with cinnamon mascarpone for that final, finishing touch.


  • 10 g unsalted butter, at room temperature
  • 3 small red delicious apples (350 g), unpeeled, core removed, cut in half
  • Juice of 1 small lemon (110 g)
  • 2 tbsps plain (all-purpose) flour
  • 3 sheets frozen butter puff pastry, thawed
  • ¼ cup (80 g) strawberry jam
  • Icing sugar, to serve


  • 1 cup (250 g) mascarpone
  • 1 tsp ground cinnamon
  • 1 tbsp honey
  • 2 tsps vanilla bean paste

Preheat oven to 200 C. Grease a 6-hole (180ml) Texas muffin pan with the butter.


Thinly slice apple halves crossways. Place in a microwave-safe container with juice; toss to coat. Microwave on high (100 per cent) for 1 min or until softened slightly; drain well.


Dust work bench with the flour. Place pastry sheets on work bench; cut each sheet into four strips. Join two strips together at the short ends; you should now have six longer strips of pastry. Brush pastry strips with jam. Starting at one end, leaving a 1 cm gap at each end, arrange apple slices, curved side out over the edge and overlapping slightly, along top half of pastry strip.


Fold bottom half of pastry over apple, pressing down to secure. Starting from one short end, loosely roll pastry into a coil, pressing the end gently to seal. Place tarts, apple-side up, in pan holes.


Bake tarts, on the lower shelf in the oven, for 45 mins or until golden and crisp. If apple starts to over-brown during cooking, cover loosely with foil, until pastry is cooked.


Meanwhile, make cinnamon mascarpone. Combine ingredients in a medium bowl.


Dust warm tarts with icing sugar; serve with cinnamon mascarpone.

TIP The pastry sheets are 23cm square.Before juicing the lemon, remove the lemon rind, avoiding any white pith. Add to iced water for a refreshing drink.

Photo: bauersyndication.com.au

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