Apple Almond Rose Tartlets Recipes

APPLE-ALMOND ROSE TARTLETS

Steps:

• Crust: Form dough as with a normal pie crust. Gather dough and roll out on a piece of plastic wrap to about 1/4-inch thickness. Cut out dough into rounds to match size of the muffin tins. Line tins with dough. Prick bottoms of crust with a fork, and bake for 8 minutes. Remove from oven and allow to cool completely. Poached Apples: Cut apples into quarters and then into thin, vertical slices. Combine sugar and apple juice in a medium-sized pan and bring to a simmer. Place apple slices in apple juice and simmer 5 minutes, or until tender (I did mine in 3 separate batches to ensure even cooking). Remove apple slices from liquid with a slotted spoon and place on paper towels to drain/cool. Continue to simmer apple juice over medium-high heat until mixture thickens to a syrup, about 20-25 minutes. Set aside. Almond Custard: Beat egg yolks and sugar in a medium-sized bowl until thick/pale. Beat in cream, zest, and extracts. Whisk a few tablespoons of custard into flour and then combine flour mixture with rest of filling (prevents flour from clumping and ensures even distribution). Fill each tartlet shell with 1-2 tablespoons of filling. For the rose decoration, lay out ten slices of poached apple in a straight line with each slice overlapping half of the previous one. Starting at left side, roll up the line of apple slices into a rose shape and gently place in filling. Repeat for each tartlet. Bake 20 minutes, or until crust begins to brown (filling will still be slightly liquid). Remove and let cool. Brush rose tops with apple syrup and chill tartlets for about 2 hours to allow custard to set.

APPLE ROSE TART

Steps:

• Whisk flour, sugar, and salt together in a bowl. Add butter and egg; mix with a fork until crumbly. Work dough with your hands until fully blended. Wrap in plastic wrap and refrigerate, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Roll dough out to fit a 9-inch pie plate. Place crust in the pie plate and prick with a fork.
• Bake in the preheated oven for 10 minutes. Remove and let cool.
• Meanwhile, place sliced apples, sugar, butter, water, allspice, cinnamon, and cloves in a large pot; cook over medium heat until apples start to release their juices and are just malleable enough to curve while still holding their shape, 4 to 5 minutes. Remove apple slices to a plate, reserving cooking juices in the pot.
• Add diced apples to the cooking juices and bring to a boil. Cook until apples are mushy, 5 to 10 minutes.
• Transfer mushy apples to a medium saucepan. Place walnuts in the bowl of a food processor; process until finely ground. Add nuts to the apples; stir until a paste forms. Add cream; bring to a boil. Remove from heat.
• Whisk egg thoroughly in a small glass bowl. Add 1 tablespoon of the hot cream mixture, whisking vigorously to make sure the egg doesn't curdle. Repeat twice more. Pour egg mixture into the saucepan; mix to incorporate. Allow custard to cool, stirring often.
• Spread cooled custard evenly over the crust. Arrange apple slices on top, working from the outer edge to the center in concentric circles, overlapping the slices to look like a rose.
• Bake in the preheated oven until browned, about 50 minutes.

ALMOND & APPLE TART

Steps:

• First, make the pastry. Using a free-standing mixer fitted with a beater attachment (or an electric hand whisk and large bowl), mix the butter and sugar until smooth and pale. Reduce the speed, slowly add the flour, then just before it's fully combined, add the egg yolk and mix briefly until smooth (if the pastry is dry add 1 tsp cold water). Remove the pastry from the bowl, wrap in cling film and chill in the fridge overnight, or for at least 1 hr.
• For the frangipane, cream the butter and icing sugar in a freestanding mixer or with an electric hand whisk until light and fluffy. Mix in the eggs one at a time, then fold in the almonds and calvados and beat for 3 mins more. Chill until needed.
• Heat oven to 170C/150C fan/gas 3. Roll out the pastry on a well-floured surface to the thickness of a £1 coin. Gently press the pastry into either a 23cm tart ring on a baking sheet or a 23cm fluted tart tin (the pastry may crack - patch up any holes with leftover pastry). Trim the edges neatly, then chill in the fridge for 20 mins.
• Stand the tart tin (if using) on a baking sheet, then spoon in the frangipane and smooth with the back of the spoon, leaving a 0.5cm gap at the top. Peel and core the apples, then cut into 4mm slices using a mandolin or knife across the width of the apple so there's a hole in the middle of each slice. Arrange the apples on top of the frangipane. Sieve a good layer of icing sugar on top, then bake for 1 hr-1 hr 15 mins or until the apples are caramelised and the frangipane is cooked (use a skewer to check). Leave to cool for 30 mins before serving.
• Next make the Chantilly. Whip the double cream and icing sugar to soft peaks, then add the Calvados and vanilla seeds, and whisk again until the mixture holds its shape. Chill in the fridge until you are ready to serve with the tart.

APPLE ROSE TART

Steps:

• Rub the butter and flour together in a large bowl using your fingertips. Work through the mixture until it resembles breadcrumbs. Stir in the sugar, egg yolk (reserve the white), vanilla extract and 2-3 tsp cold water to form a ball of dough that leaves the bowl clean. Wrap in cling film and chill for 30 mins.
• Meanwhile, put the apple slices in a large bowl. squeeze over the lemon juice and cover with water. Microwave on High for 4 mins, then drain and pat dry on some kitchen paper. Heat oven to 190C/170C fan/gas 5.
• Roll out the pastry to fit the tin and trim the edges with scissors so they stand up, about 5mm above the edge. Prick the surface of the pastry a few times with a fork. Place a layer of foil on top, add some baking beans and blind-bake for 15 mins. Remove the beans and foil, brush the pastry with the reserved egg white and return to the oven for 10-15 mins until biscuity.
• Roll out 75g more of the marzipan out on a surface dusted with a little icing sugar until it's approx 20 x 15cm. Cut into three rectangles and lay eight apple slices down the long edge of each strip of marzipan (see step-by-step guide) and reserve the rest. Fold the bare edge of each strip over to cover the apples, then roll up from the short edge (see step-by-step guide). Place the apple roses in eggcups or a muffin tin so that they hold their shape. Roll the remaining marzipan into small balls.
• Mix the butter, sugar, eggs, almonds, flour and milk together in a large bowl and whisk until well combined. Take the tart case out of the oven and spread with the filling. Gently press your apple-marzipan roses into the filling, evenly spaced out, then scatter over the balls of marzipan. Fill the gaps with the remaining apple slices so that the filling is covered, curving the slices a little as you go to create additional petals on the roses, or rolling them up tightly to look like rosebuds, all with the peel-side facing upwards.
• Return to the oven for 30-35 mins, then leave the tart to cool in the tin for 10 mins. Meanwhile, heat the apricot jam in a small saucepan until simmering, then pass it through a metal sieve into a bowl. Brush it over the surface of the tart while both the jam and the tart are still warm. Serve the tart a little warm, or leave to cool, then turn it out onto a serving plate and dust with icing sugar.

GLUTEN-FREE APPLE-ALMOND TART

Steps:

• Preheat the oven to 350 degrees. Toss the apples with the lemon juice in a medium bowl. Line a sheet pan with parchment.
• Heat a large frying pan over high heat and add the butter. Wait until it stops foaming and is becoming light brown, and add the diced apples, turbinado sugar, vanilla, cinnamon and nutmeg. Spread the apples in a layer and cook without moving them for a couple of minutes, then turn the heat to medium-high and sauté, moving the apples around in the pan, until golden brown, about 5 to 7 minutes. Scrape out onto the lined sheet pan and allow to cool completely.
• Spread the cooled apples evenly over the pre-baked tart shell.
• Make the almond topping. Beat the egg whites lightly in a bowl, just until slightly foamy. Whisk in the sugar and stir in the almonds. Spread evenly over the apples.
• Place the tart on a sheet pan and bake in the preheated oven for 30 minutes, or until the crust and topping are golden brown. Remove from the oven and cool on a rack.