Rose apple tart
Looking for a show-stopping dessert that is sure to impress? Do you remember this retro technique? I love using shop bought puff pastry for convenience, it saves so much time!!! The layers of thinly sliced apples rolled up and magically becomes a blooming rose.
Ingredients:
2 red/pink apples Honeycrisp or Pink Lady
5 tablespoons sugar, divided
1 sheet shop bought puff pastry
1 tablespoon all-purpose flour (for dusting)
1 teaspoon ground cinnamon
2 tablespoon lemon juice
apricot jam
icing sugar for dusting
Instructions:
Preheat the oven to 375°F (190°C).
Grease a 6-cup muffin tin with butter.
Cut the apples in half and remove the core. Slice the apples very thinly, keeping the peel on for a beautiful red color. Place the sliced apples in a medium-sized, microwave-safe bowl and mix 2 tablespoon of sugar and lemon juice to stop the apples from browning.
Microwave the apples on high power for 2 minutes, then remove from microwave and allow to sit for 10 minutes. The apples must be soft and bendy. Transfer the apples to a strainer set over a bowl. Gently shake the strainer, then allow apples to drain.
On a lightly floured work surface, roll out the puff pastry into a rectangular shape about 12 x 9 inches (30 x 22 cm). Cut the dough into 6 strips, each about 2 x 9 inches (5 x 22 cm).
In a small bowl, mix together 3 tablespoons of sugar and 1 teaspoon of cinnamon. First brush apricot jam on the strips of pastry and sprinkle each strip of dough with a generous teaspoon of the sugar mixture.
Arrange the apple slices on the top edge of each strip of dough, overlapping them slightly. Make sure the top (skin side) of the apple slices sticks out over the top edge of the strip.
Fold up the bottom part of the dough so the edges meet. Starting at one end, roll up the pastry like a snail, then seal the edge at the end by pressing the dough together with your fingers. Place the “rose” into one of the cups of the prepared muffin tin. Repeat with the other 5 strips.
Bake the apple roses for 20/25 minutes until light golden brown.
Cool for 10 minutes and dust with icing sugar.