Here goes how to make an easy apple pie which is inspired by chef Alain Passard of a Michelin restaurant, L’Arpege, in Paris. Rose puff pastry pie was on the 2009 spring menu. I was doing Le Cordon Bleu pastry course that time. I and my friend had classes in the afternoon. But I couldn’t miss the wonderful spring lunch menu on that sunny day.

I just changed the puff pasty filling with caramelized apple slices. This mini rose apple pie is a petit-four recipe with only six ingredients. This homemade mini rose apple pie will be perfect for any special occasion.





Rose apple pie. Isn’t it beautiful? I do love this lovely, light, yet delicious warm apple pie.

First, fill the mini tart shell with chopped nuts. Pipe in pastry cream over the nuts if you want creamy filling.

Cook apple slices on a frying pan with cinnamon sugar. Sugar will be caramelized.

Arrange slices separately on a large plate and let cool.

When cooled, roll the apple slices to make a rose.

Beautiful red rose. If you use green apple such as granny smith, you can make green roses.

Now decorate the mini pies.

Then make simple caramel glaze with sugar.

Finish the mini pies with caramel glaze.