Valentine’s Day Special Part 2 – Apple Rose Tarts
I decided to change up the Valentine’s Day tradition this year and not get real roses. Instead, I made them! I had a vague idea of this a few weeks ago and rightly figured that somebody else online had done it before. I found some straightforward techniques to make the rose shape with apple slices and was able to make them in only about 1.5 hours on Thursday.
I was able to get a great shape on 10 out of the 12 roses that I made and found it very easy to follow given how complicated I was expecting it to be.
The tricky part with this was keeping enough fingers on the slices so that they didn’t unravel as you rolled them. It takes a bit to get the hang of, mostly because the slices are still a bit slippery from the apple juice. However you can’t let them dry too much or else things get harder to roll.
The original recipe I found also added a custard on the bottom of the pastry cups, but I decided to lay off, figuring we would have plenty of sugar already between this and the nutella bread I made the day before.
- 250 g AP flour
- 125 g butter
- 75 g sugar
- 1 egg, beaten
- 5 large apples, sliced thin
- 1 liter apple juice
- In a food mixer pulse together the butter and flour until combined. Add in sugar, and gradually add in the egg.
- Once combined, knead on a lightly floured surface for 2 minutes. Roll out the dough and cut out circles. Place in buttered muffin tins and chill in the refrigerator until needed.
- Core and slice the apples, doing your best to slice them as thin as you can.
- Place the slices in a liter of boiling apple juice, and boil for 10 minutes. Drain and spread out on a surface to cool.
- Cut out circles of dough and place in buttered muffin tins.
- Lay out the slices (12 at a time) in a row, overlapping each slightly. Starting from the left roll up tightly into a spiraled shape. Place the roses into each pastry cup.
- Place in a 400 degree oven and bake for 20 minutes, rotating halfway through.