![]() Mix until smooth, then drizzle over the apple rose tarts. ![]() While the apple rose tarts are cooling, make the icing by combining the powdered sugar and half and half. Stir together jam and ginger spread over dough in pan. Trim edges to 1 inch, then fold under to double thickness of edge. Trim dough to a 12-inch round fit into a 10-inch fluted tart pan with a removable bottom. On a lightly floured surface, roll out dough 1/8-inch-thick. (Tip: Grease the top of the muffin tin to prevent sticking if the tarts puff over the top) Preheat oven to 425F with a rack in bottom position. If using a tin muffin pan, grease with coconut oil. Place the apple roses in a 6 cup jumbo silicone muffin pan. ![]() Repeat the process with the rest of the pastry strips. Roll it up to create the apple rose, then pinch the end to secure. Fold up the bottom half of the pastry dough. With the coconut oil side face up, arrange the apple slices on the top half of the pastry dough, overlapping each slice. Beginning with one strip of pastry, gently roll it out with a rolling pin to slightly thin and lengthen it. Unfold the thawed puff pastry sheets and cut each sheet lengthwise into 3 equal strips. Mix in the sugars, cinnamon, nutmeg, allspice and salt. The slices should be very thin, almost translucent.Īdd slices to a large bowl, then pour the lemon juice over the slices and toss to coat. Roll the apple slices, skin-side up, into rosebud shapes then press into the apple filling, making sure they sit snugly together. Start at one side of the tart and then prop each. If you do not have a mandoline slicer, cut the apples as thin as you can and then microwave for about 30 seconds, or until soft enough to be able to roll. Overlap 7-8 apple slices in a row and roll up tightly to form a rose. Using a mandoline, slice each quarter into 1/8 inch thick slices. Thaw puff pastry according to package instructions.Ĭut the apples into quarters and remove the seeds. Ingredientsġ/4 cup dark brown sugar, plus more for sprinkling If you do not have a slicer, a trick is to cut them as thin as you can, and then microwave them for about 30 seconds, until they are soft enough to be able to roll. You want the apples slices to be very thin so they can easily roll without breaking. The important thing is to have a mandoline slicer. these apple rose tarts are sure to please. They are the perfect autumn dessert.
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