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INSTRUCTIONS
In a 3.8 L Stainless Steel Saucepan over medium heat, combine the apple slices, sugar, cinnamon, and water. Simmer for 2–3 minutes until the apples are pliable but not mushy. Drain and let cool.
Preheat the oven to 350°F (180°C). Lightly grease Mini Round Cocottes with butter or baking spray.
In a large Stainless Steel Mixing Bowl, whisk together the eggs, sugar, melted butter, and vanilla extract until smooth. Add the dry ingredients and whisk until combined. Divide the batter evenly among the prepared cocottes.
To shape the roses, overlap the softened apple slices into a 12-inch-long row. Gently roll the row into a rose shape and press it into the center of the batter in one mini cocotte. Repeat with the remaining apple slices for the other three cocottes.
Loosely tent the mini cocottes with aluminum foil. Transfer to the preheated oven and bake for 40 to 50 minutes, or until a cake tester inserted into the center comes out clean.
Allow the tarts to cool in the mini cocottes for 10 minutes before serving. Serve warm or at room temperature directly from the cocottes. These tarts pair beautifully with a scoop of vanilla ice cream.
Pairs Well With...
Over 2 Hours Cook Time
1 large focaccia Serving Size
