The Prettiest Thing You Can Do with an Apple Is as Easy as Slicing and Baking It

September 19, 2016

The apple aisle in my favorite Berkeley produce market is as good or better than most farmer's markets right now—because most of the apples come from the same farmers. I love the cascading availability of crisp and flavorful new crop apples, sometimes ten or twelve varieties, commencing with a trickle in July and going full tilt about now. I make my mother's apple crisp all season long.

I also like to cook apple slices until just barely tender, often skipping the expected cinnamon, clove, or nutmeg to better appreciate the flavor of the apple varieties. Cooled, even chilled, the slices are flavorful and refreshing for still-warm days. Fan them around or under a scoop of ice cream, or top a slice of cinnamon toast with them. You’ll think of other uses, too.

But the most charming thing you can do with baked apple slices is shape them into roses. So pretty, but fussy! you might be thinking. Pretty, yes, but apple roses are easy to make—little kids with (clean) little fingers will adore helping you out. I did a demo at a farmer's market 20 years ago, and my then-8-year-old daughter Lucy did the demo next to me on a toasted English muffin. It was so fun (she thought so too, I promise!). The finished roses can be used to make stunning tartlets, or just to bedeck a platter of toasted English muffins after school.

Easy as pie! (Or, you know, tartlet.) Photo by Alpha Smoot

A microwave is the best and fastest way to make perfectly cooked, but still firm, apple slices. Each rose is made from a half of a peeled apple that has been sliced, baked, and completely cooled before shaping. Apple halves are baked on individual saucers, one at a time, for about 1 minute in the microwave.

Shop the Story

Set up your work station right next to the microwave: While each apple half bakes, continue to peel and pare the remaining apples, putting a new saucer in the microwave whenever the previous one comes out. By the time five apples are peeled and pared to make ten roses, nine halves will be already baked and cooling! The whole process takes less time that it would to preheat your big oven (though you can make these an oven if you're without a microwave—more details on that in the recipe).

Photo by Alpha Smoot

Whether for tartlets or toast, you can put a smear of apple butter, or jam, or pastry cream under the roses to make a little gooey liaison between crust (or toast!) and fruit—or not.

Alice Medrich is a Berkeley, California-based pastry chef, chocolatier, and cookbook author. You can read more about what she's up to here.

Tell us about your favorite kind of fall apple (they're here! they're here!) in the comments below.

See what other Food52 readers are saying.

  • CooknChia
  • BerryBaby
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).


CooknChia August 27, 2018
It is apple season here in New York State. Please tell me which varieties of apples would be the best for these apple tartlets.
BerryBaby September 21, 2016
Those look fun, I'll have to give it a try! I make apple everything and with over 30 varieties available to me ( there is a HUGE orchard minutes from me) I have apple heaven! I also have a small patio apple tree that had incredible tasty apples this year. I tried Victory apples from the farmers market that are a small very sweet and tart at the same time. Honey crisp will always be a favorite but Jonathan remind me of school lunches and great times growing up as do Golden Delicious. I love them all :)!