Creamy Apple Rose Tartlettes

Crust

• 1 1/2 cups Apple Cinnamon Cheerios
• 1/2 cup pecans, finely chopped
• 2 Tbsp brown sugar
• pinch salt
• 1/4 cup butter, melted

Filling

• 1/2 cup Greek yogurt
• 1 egg
• 1/2 tsp vanilla
• 1 1/2 Tbsp sugar
• pinch of nutmeg

Apple Roses

• 2-3 apples (Gala are best)
• Juice of 1 lemon
• 3 Tbsp sugar
• 1 Tbsp cinnamon

Crust
Preheat oven to 375°F. Using a food processor, pulse Cheerios, pecans, brown sugar and salt, or combine ingredients in a plastic bag and crush using a rolling pin. Slowly add the melted butter while pulsing in the food processor until it starts to form small crumbles. It should stick together when pinched between fingers. Lightly coat French Tartlette Pan with butter. Fill each well with a heaping tablespoon of crust and press up the sides, to make thin walls. Bake for 10 minutes and set aside to cool completely.

Filling

Whisk yogurt with egg, vanilla, sugar and nutmeg. Set aside while preparing the apple roses.

Apple Roses

Combine cinnamon and sugar in a small bowl and set aside. Using a mandolin, slice apples 1/16 inch thick. Cut those slices in half so they make a half-moon shaped pieces. Place slices in a bowl and squeeze lemon juice over the top, then sprinkle with the cinnamon sugar mixture. Use your hands to gently stir the apples slices around to coat them all evenly. Let sit for at least 10 minutes to soften the apples. Arrange 7 slices lengthwise in a straight line overlapping each other, making sure to line up straight edge on the bottom and curved edge on the top. Starting with the side with the bottom apple (the one underneath the remaining apples), begin rolling away from you, gently. Don’t stop until you reach the end. Repeat with remaining slices to make 12 roses total.

Assembly

Put a tablespoon of the yogurt mixture in each tartlette well. Add an apple rose to the middle and press down gently. Bake for 25-30 minutes or until custard edge begins to brown.