Apple Rose Tart: A Blooming Masterpiece of Flavor and Elegance!
Apple rose tarts are one of the prettiest things anyone can ever eat, and they are just as tasty. Thinly sliced apples, sweet cinnamon, and flaky pastry make this recipe a dessert that has a blooming rose look to it. Apple rose tarts are rather easy to prepare if you consider their beautiful appearance. Here, you’ll find the instructions on making this outstanding cake suitable for tea, festive, or a delightful snack time. This is where creativity is performed by rolling the apple slices into beautiful petals instead of just having the regular slice and swirl pattern. Gather your family and friends for that delightful little dessert called apple rose tart – the perfect end to any meal!
Coordinated to amazing edible roses from simple apples? Let’s get rolling. Begin making beauty with every cut – now it is time for your apple rose tart. Oh so sweet, oh so elegant, and guess what, this can be pulled off a lot easier than you think it would!
Ingredients;
- 75g ground almonds
- 2 tsp ground cinnamon
- 320g all-butter puff pastry sheet
- Plain flour, for rolling
- Icing sugar, for dusting
- 100g unsalted butter, softened, plus extra for greasing
- 1 lemon, juice
- 4 Jazz Apples
- 75g light brown soft sugar
How to make the Recipe Apple Rose Tart
To make the batter, Preheat oven at 200 ̊C, gas mark 6; Grease 12 whole cupcake tin. To the water pour half a litre into a large saucepan and include the lemon juice. Peel off the apples and cut each one in half and using a teaspoon, take out the core. Sliced into thin quarters, a quarter spoon was added into the pan at this stage in the slices of 2mm. Reduce the heat so the mixture comes to a mere bubble then let it cook for another 5 minutes. Drain well; lay the slices on a piece of kitchen paper and let them cool.
In another bowl beat the butter and sugar with a wooden spoon until they are just mixed together, then work in the almonds and cinnamon and also some salt. Take the pastry sheet and roll it out on a floured surface whenever you are0634 doing this. Fold in half and roll one half into a 30cm square, sliced into 6 portions, each 5cm thick. The same way does with the other half of the pastry.
Place the almond mixture in the center of the strips. Place the apple slices on the top side of the strips setting them close to one another as their curved part should be positioned over the pastry. If you have additional slices for the apples, place a layer of these below the first one. Pull the bottom 1 cm of the pastry over the filling. Roll slowly and place in the holes of the tin container.
Bake for 5 minutes, then loosely cover the top of the tin with foil and bake for 40-45 minutes until the pastry is cooked through. Cool in the tin for 10 minutes, then dust with icing sugar and serve warm, with some vanilla custard, if you like.
