Rose Apple Tarts with Vanilla Bean Frozen Yogurt


These will easily be the highlight of the dessert table – a gorgeous display of apples boasting the warm flavors of cinnamon and vanilla.

  • Serving Size
    1 Tart
  • Yields
    6 Servings

Nutrition Facts

  • KCal: 223kal
  • Carbs: 28.4g
  • Fat: 9.9g
  • Protein: 5.3g


Apple Tart

  • 1 sheet puff pastry
  • 1 egg, beaten
  • 2 large New York apples, halved
  • 1 Tablespoon lemon juice
  • 1 Tablespoon maple syrup
  • 1 Tablespoon coconut oil, melted
  • 2 Tablespoon pecans, finely chopped
  • 1/2 teaspoon cinnamon (plus more for sprinkling)
  • Pinch salt

Frozen Yogurt

  • 1 cup Greek Yogurt
  • 1 vanilla bean pod (or 1 teaspoon vanilla extract)
  • 2-3 Tablespoons maple syrup or honey


Frozen Yogurt

  1. Cut open vanilla bean pod and scrape out seeds. Add seeds to Greek yogurt and sweetener of choice to a bowl and mix until well combined. Cover and freeze at least 2 hours.

Apple Tart

  1. Preheat oven to 375°F.
  2. Core and thinly slice apples into a bowl filled with 1 cup water and lemon juice.
  3. Cook apples in microwave for 3 minutes, until soft and pliable. Drain and set aside.
  4. Combine maple syrup, coconut oil, and cinnamon in small bowl. Set aside.
  5. Roll out puff pastry dough on parchment paper. Cut dough into 6 strips, about 2 inches wide. Brush each strip with beaten egg followed by coconut oil mixture.
  6. Arrange apple slices overlapping on each strip of pastry dough, about ten per strip. Leave one inch of dough uncovered.
  7. Fold uncovered pastry dough over bottom of apples, and sprinkle with chopped pecans.
  8. Carefully roll the strip so that a rose shape forms, and place in greased muffin tin.
  9. Brush tops once more with egg and syrup mixture, and sprinkle with cinnamon.
  10. Bake for 10-15 minutes, until apples have browned slightly.
  11. Let cool five minutes, then serve with a scoop of frozen yogurt.