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Almond & Apple Flower Tarts


Serving Size: 1 bar


2 teaspoons sugar

12 teaspoon cinnamon

14 teaspoon cardamom

14 teaspoon allspice

Dash of salt

4 cups very thinly sliced apples* (about 2 large)

All-purpose flour for dusting & rolling

1 sheet frozen puff pastry, thawed in the refrigerator

3 Tablespoons almond paste


Preheat oven to 400 degrees F. Lightly spray a 12-cup muffin tin with non-stick cooking spray.

In a large bowl, combine sugar, cinnamon, cardamom, and allspice. Add apple slices and toss to coat.

Does a clean work surface with flour. Unfold the thawed, cold puff pastry and roll it out to a 10-inch square. Cut into 1-inch strips and set aside. Dust the surface again; roll almond paste into a 5-by-8-inch rectangle. Cut into 10 strips (12-inch by 8-inches).

Top each pastry strip with an almond paste strip and layer on apples lengthwise, leaving a 1-inch gap at each end. Starting at a short edge, tightly roll up the pastry into a coil. Place in the prepared muffin tin. Place the tin in the freezer for 5 minutes.

Bake the tarts until golden brown, 20 to 25 minutes.

*Recommended apples for baking are Granny Smith, Honeycrisp, Crispin, Braeburn, or Pink Lady. A mandoline or hand-held slicer is best for producing thin slices. Otherwise, carefully use a wide vegetable peeler.

Nutritional information per serving:
160 calories 7g fat (3g saturated fat) 100 mg sodium 21g carbohydrate 2g fiber 2g protein

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