Is it weird to have a love affair with food? I hope all of you foodies out there would feel the same with some of your favourite foods. I think apples and I are having a love affair right now. And you can have them as breakfast, brunch or a tea time snack. Mmmmm, I think this is one of the bestest, cutest and easiest dessert ever. So why not starting this Wednesday with some KILLER Apple Rose Mini Tartlets. When cool enough, carefully remove the tart from the case onto a wire cooling rack.Last week was the official announcement of Fall. Mix together the honey and vermouth and brush over the apples whilst the tart is still hot.
Bake in the oven at 160☌ for 20 minutes until the custard is wobbly but not liquid. When all the apples are done, carefully pour the custard around the apples in the tart case. When cool enough, lay 6 semi-circles in a line so that half of one slice overlaps half of the slice underneath and roll carefully. When finished, place the bowl of water and apple slices in the microwave for 90 seconds or until they become pliable but not mushy. Place them in the bowl as soon as they are cut to stop them browning. Then take the disks and cut them in half so you have semi-circles of equal size. To do this, place the apple on a chopping board with the stalk sticking straight up, and slice downwards parallel to the stalk, or use a mandolin if you have one. Wash and slice the apples into thin, round disks about the thickness of a penny. Pour 250ml cold water into a bowl and squeeze in the juice of half a lemon. Whisk all the custard ingredients together and pass through a sieve into a jug. Remove from the oven and transfer to a wire cooling rack when safe to do so. If you don’t have baking beans you can use dried rice, lentils or peas.īlind bake the pastry case for 10-15 until the pastry is golden brown.Ĭarefully remove the beans and paper and place the tart back in the oven for 2 mins.Īfter 2 minutes, remove from the oven again, brush it with egg yolk to seal any gaps and bake for a further 2 mins. Place greaseproof paper over the tart and fill with baking beans. Place the dough into the tin and gently press the dough into the edges with your fingers. Then on a floured surface, roll the dough until it is the width of a pound coin or thinner and a few centimetres bigger than your tin. Wrap in clingfilm and place in the fridge for 20 minutes to rest.Īfter 20 minutes, pre-heat the oven to 160☌. You might need a little ice-cold water or flour to achieve this.
Gently fold in the flour until just mixed.īring the dough together until it forms a dry, pliable, smooth ball, being careful not to overwork.
In a separate bowl mix the egg yolks, salt and water together.Ĭombine the egg mix with the creamed butter. Grease a 23cm/9” fluted tart/flan/quiche tin and line with greaseproof paper.Ĭ ream the butter and icing sugar together until the mix is pale and fluffy.
APPLE ROSE TART RECIPE PLUS
2 egg yolks, plus a third for an egg yolk wash.
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