8/18/2023 0 Comments Apple rose tart recipe![]() ![]() Also, the crust did shrink a fair amount - in the future, I would consider using pie weights. It took longer than the 20-25 minutes specified in the recipe, and I baked it for a few minutes with the foil removed the get more color on the crust. I froze the tart crust until it was firm, lined it with non-stick aluminum foil, and baked it until lightly golden. (I do own several 9-inch tart pans, but I find that tart recipes often generate both excess crust and excess filling - so I have gotten into the habit of using tart pans one-inch larger than specified.) Even though the recipe calls for a 9-inch pan, I used a 10-inch pan. I needed to add very little water to get the dough to hold together, and it wasn't difficult to pat the dough into a tart pan with a removable bottom. You make the crust in the food processor by mixing flour, powdered sugar, salt, cold cubed butter, an egg yolk, vanilla, and cold water. It's basically just a sweet pastry crust with apples - no custard, no frangipane, no other filling. I was in the mood for something light and I had a lot of apples on hand, so I decided to make Yossy Arefi's Rose Apple Tart from The New York Times. Allow to defrost before baking or re-heating.When our friend Jim recently hosted us at his home to watch a football game, I volunteered to bring not only some soft pretzels as a pre-game snack, but also a dessert to follow dinner. Place the apple rose tarts into the prepared muffin or bun tray.īake the apple tarts in the pre-heated oven on the middle shelf for between 20 to 25 minutes or until the pastry is crisp, golden brown and puffed up and the apples are cooked, but not too dark.Īllow them to cool in the tin for 2 to 3 minutes, then gently ease them out of tin and place them on a wire cooling rack.ĭust with icing sugar to serve they are fabulous when served warm with ice cream, cream or crème fraiche.Ĭan be frozen at the pre-baked and baked stage. Place the apple slices (peel size up) along the top third of the pastry strips, overlapping them slightly as you lay them out.įold the bottom two thirds of the pastry up and over the bottom of the apple slices and then gently roll each strip to make a small "muffin shaped" tart - see photos. ![]() ![]() Place the ready rolled pastry onto a lightly floured pastry board, and using a rolling pin, roll it out to add 2" to 3" (5cms to 8cms) to the length of the pastry.Ĭut the two pastry sheets lengthways into 4 to 5 strips, or if the pastry is too long, cut widthways - you need strips long enough to place between 8 to 12 apple slices along the length.īrush the pastry strips with the apricot jam glaze and then sprinkle with ground cinnamon. (If you don't have a microwave, place the apples, water to cove them and the lemon juice in a pan and heat until boiling for 4 to 5 minutes until JUST soft but NOT cooked) Microwave the apple slices for 4 minutes on high, then drain and pat dry between 2 clean tea towels or with kitchen paper. (I baked these little tarts in my Panasonic Steam Combination Microwave, on the enamel shelf in the middle position)Ĭut the apples in half, from top to bottom, core the two halves then slice each half very thinly place the cut slices into a large microwaveable bowl filled with water to cover the apples, and with the lemon juice added. ![]() Pre-heat oven to 200C/400F/Gas mark 6 and spray a 12 x hole muffin or bun tray with the cake release spray. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |