Rose Apple Tart Recipes

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ROSE APPLE TART



Rose Apple Tart image

This striking tart is all about the apples, and - believe it or not - it's fairly simple to make. The crust is the pat-in-the-pan variety, and a mandoline makes quick work of slicing. For the most beautiful results, use firm tart apples with red or pink skin like Honeycrisp, Empire or Cortland, and stand the slices up vertically, rather than laying them flat. This tart is best the day it's made, but the shell can be made a day in advance, if you'd like to break up the work a bit. If you keep vanilla sugar in your pantry, this would be a great place for it. A sprinkle of cardamom wouldn't hurt either. However you choose to embellish, make sure to use a smooth apricot jam, rather than chunky preserves, for a smooth finish.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 13

1 1/2 cups/190 grams all-purpose flour
1/2 cup/65 grams confectioners' sugar
3/4 teaspoon kosher salt
10 tablespoons/140 grams cold unsalted butter (1 1/4 sticks), cut into 1/2-inch pieces, plus more for greasing the pan
1 egg yolk
1/2 teaspoon vanilla extract
2 tablespoons cold water, as needed
3 medium crisp, tart apples like Honeycrisp, Empire or Cortland (about 1 pound)
1/4 cup/50 grams sugar
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, cut into 1/2-inch pieces
Large pinch of kosher salt
3 tablespoons smooth apricot jam

Steps:

  • Make the crust: Combine the flour, confectioners' sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Scatter the butter pieces on top, and pulse until the butter is the size of small peas. Add the egg yolk and vanilla extract, and pulse until incorporated. Pulse in the water, about 2 teaspoons at a time, until the dough starts to hold together. It will appear to be a bit crumbly, but should hold together easily when pressed.
  • Lightly butter a 9-inch tart pan with a removable bottom, and pour the dough mixture into it. Press the mixture evenly on the bottom and up the sides of the pan. (Use a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan.) Reserve extra dough to repair any cracks after the shell is baked.
  • Freeze the formed dough in the pan until completely firm, about 30 minutes. Meanwhile, heat oven to 375 degrees.
  • Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Bake the shell for 20 to 25 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. If necessary, repair any cracks with the remaining raw dough. Cool slightly while you prepare the apples.
  • Cut the apples from their cores in 3 pieces: Stand the apples up, with the stems facing up, and, using a sharp knife, cut 1 face of the apple, then rotate the apple about 120 degrees, slice again, and finally slice the last piece from the core. You should have a triangle-shaped piece of core left and 3 pieces of apple with flat bottoms.
  • Reserve a smaller piece of apple, and carefully slice all the other apples into very thin half-moons, about 1/8-inch thick. (A mandoline makes this move quickly, but, if you are using a knife and working slowly, it's a good idea to squeeze a little bit of lemon juice over the sliced apples to prevent browning.) Make sure to keep the slices together as you cut to make the assembly easier.
  • Once the apples are sliced, build the tart: Sprinkle 1 tablespoon flour and 1 tablespoon sugar on the bottom of the blind-baked tart shell. Starting at the outer edge, arrange the apples in tight concentric circles, overlapping each slice about halfway over its neighbor. Take care to stand the apples up vertically, with the cut edges down and the peel edge pointing up. Pack the rows very tightly, stopping periodically to check your work.
  • As you move toward the center, the apples will become trickier to bend into place. If you find the slices are breaking, slice the reserved piece of apple even thinner to make it easier to bend. Roll the last few slices into a circle and tuck it in the center.
  • Sprinkle the remaining 3 tablespoons sugar and a pinch of salt over the apple slices. Take care to sprinkle the sugar between the apple slices, rather than on top. Scatter the butter pieces on top, and bake the tart for 40 to 45 minutes or until the apples begin to brown just slightly on the edges and the crust is a deep golden brown. Check the tart periodically to make sure the shell is not over-browning at the edges. If it is, cover the edges with foil.
  • Cool the tart on a rack for about 10 minutes, then prepare the glaze: In a small saucepan, warm the jam and a few drops of water over medium-low heat until it is runny. Use a pastry brush to very gently brush the warm tart with jam. Avoid brushing jam on the crust, but a thin layer all over the apple slices. Serve warm or room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 162 milligrams, Sugar 18 grams, TransFat 1 gram

MINI ROSE APPLE PIES



Mini Rose Apple Pies image

A lovely little rose-shaped apple pie that's both simple and impressive.

Provided by Holly Haines

Categories     Desserts     Pies     Apple Pie Recipes

Time 2h11m

Yield 9

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
½ cup very cold butter, cut into 1/2-inch cubes
3 tablespoons ice-cold water
2 Pink Lady apples
3 tablespoons lemon juice
½ cup brown sugar, divided
¼ cup unsalted butter, melted, divided
¼ cup strawberry preserves

Steps:

  • Combine flour, white sugar, and salt in a large bowl. Cut in cubed butter using a pastry blender, 2 knives, or your fingertips until mixture resembles coarse meal. Stir in water until dough just comes together into a ball.
  • Form the dough into a disc. Cover tightly with plastic wrap and chill for at least 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with butter.
  • Roll out dough to 1/4-inch thickness on a well floured surface. Cut out nine 3 1/2-inch rounds using a biscuit cutter or floured glass. Press rounds into the muffin tin, pushing dough up the sides in the shape of a cup. Transfer to the refrigerator.
  • Core apples by slicing around the core on 4 sides. Cut apples into very thin half moons using a mandolin or a very sharp knife. Toss apple slices with lemon juice in a microwave-safe bowl.
  • Combine 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; pour over apples and toss to combine. Microwave apples until pliable enough to roll, about 1 minute.
  • Lay 10 apple slices in a horizontal line on a flat work surface with the skin side facing you; arrange slices so that each slice overlaps the previous slice by half. Roll up the slices tightly from one end to the other. Arrange 2 to 8 additional slices around the outside of each apple rose to reach desired size. Repeat with remaining slices to form 8 more apple roses.
  • Combine remaining 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; brush over the bottom of each dough cup. Place an apple rose in each cup.
  • Bake in the preheated oven until dough turns golden and apples are cooked through, 25 to 30 minutes.
  • Pour strawberry preserves into a microwave-safe bowl. Heat in the microwave until liquid, about 30 seconds. Brush preserves over each apple rose.

Nutrition Facts : Calories 291.5 calories, Carbohydrate 37.4 g, Cholesterol 40.7 mg, Fat 15.6 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 9.8 g, Sodium 71 mg, Sugar 22.3 g

CARAMEL ROSE APPLE PIE RECIPE BY TASTY



Caramel Rose Apple Pie Recipe by Tasty image

Here's what you need: apples, lemon, granulated sugar, brown sugar, cinnamon, nutmeg, prepared pie dough, heavy cream

Provided by Rie McClenny

Categories     Desserts

Yield 6 servings

Number Of Ingredients 8

4 apples
1 lemon, juiced
½ cup granulated sugar
½ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 prepared pie dough
¼ cup heavy cream

Steps:

  • Peel the apples and place them in a large bowl with enough water to cover. Squeeze lemon juice in the water to prevent the apples from browning. Working with 1 apple at a time, cut around the core, discarding the core and removing the "cheeks." Slice the cheeks very thin.
  • In a large bowl, combine the granulated sugar, brown sugar, cinnamon and nutmeg. Stir to combine. Add the sliced apples, stir to coat, and let sit for 30 minutes.
  • Line a pie dough in a 9-inch (23-cm) cast-iron pan, and prick the dough with a fork all around. Chill in the fridge until very firm, 20-30 minutes.
  • Working in batches, remove the apples from the cinnamon-sugar mixture by taking a handful at a time and carefully squeezing them with your hands to remove the excess moisture. Place the drained apples in a separate large bowl, reserving the liquid to make the caramel sauce.
  • Preheat the oven to 375˚F (190˚C).
  • Working from the outside in, line the apple slices on the pie dough by overlapping each slice to create a rose shape. Roll up 1 apple slice tightly and place it in the center, creating a bud shape. Cover the pan with foil and bake for 30 minutes. Uncover and bake for 10 minutes more, or until golden brown. Remove from the oven and let cool for 10 minutes.
  • In a saucepan, bring the reserved cinnamon-sugar liquid to a boil. Once the liquid is reduced by half, 10-15 minutes, add the heavy cream and stir well.
  • To serve, pour the caramel sauce over the apple pie.
  • Enjoy!

Nutrition Facts : Calories 375 calories, Carbohydrate 68 grams, Fat 13 grams, Fiber 5 grams, Protein 2 grams, Sugar 42 grams

APPLE ROSE TART



Apple rose tart image

An elegant apple and marzipan dessert with a pretty floral design that tastes as good as it looks. Serve it warm or cool, with a scoop of crème fraîche or vanilla ice cream

Provided by Miriam Nice

Categories     Dessert, Treat

Time 2h

Number Of Ingredients 17

100g butter
200g plain flour
1 tbsp golden caster sugar
1 egg , separated
splash of vanilla extract
3 red apples , cored, halved and thinly sliced
juice ½ lemon
100g marzipan
100g butter , melted
100g golden caster sugar
2 eggs
140g ground almond
75g plain flour
1 tbsp milk
4 tbsp apricot jam
icing sugar , for dusting
23cm square fluted loose-based tart tin

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.

Nutrition Facts : Calories 605 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

APPLE ROSE TART



Apple Rose Tart image

An apple and walnut custard tart. Use apples with color, like Jazz™ or Pink Lady®. Evenly slicing the apples helps with the overall look and presentation. Tempering the egg is absolutely crucial for this recipe.

Provided by Brittany Clark

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 3h10m

Yield 8

Number Of Ingredients 16

1 ½ cups all-purpose flour
¼ cup white sugar
⅛ teaspoon salt
½ cup butter, at room temperature
1 egg
5 apples, quartered and thinly sliced
1 cup white sugar
¼ cup butter
1 teaspoon water
1 teaspoon allspice
⅛ teaspoon ground cinnamon, or to taste
⅛ teaspoon ground cloves
2 apples, diced
¼ cup walnuts
1 cup heavy cream
1 egg, at room temperature

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.

Nutrition Facts : Calories 566.4 calories, Carbohydrate 67.5 g, Cholesterol 130.2 mg, Fat 32.3 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 18.5 g, Sodium 188.7 mg, Sugar 44.1 g

APPLE & CUSTARD ROSE TART



Apple & custard rose tart image

Impress dinner guests with our apple and custard tart. With a homemade pastry base and pretty 'roses' topping made from apple, it's an eye-catching dessert

Provided by Liberty Mendez

Categories     Dessert

Time 1h35m

Yield Serves 8-10

Number Of Ingredients 12

1 lemon, juiced
6-8 apples
2 tbsp caster sugar
200g plain flour
100g unsalted butter, cold and cubed, plus extra for the tin
65g icing sugar
1 large egg yolk
800ml whole milk
2 tsp vanilla paste
5 large egg yolks
100g caster sugar
50g custard powder

Steps:

  • Put the plain flour and butter in a bowl and rub together with your fingertips until they resembles breadcrumbs. Mix in the icing sugar and a pinch of salt, followed by the egg yolk. If the pastry feels too dry to form a dough, add 1-2 tbsp water.
  • Roll the dough out between two sheets of baking parchment until it forms an approximately 28cm circle. Put in the fridge for 20 mins to firm up, then rest over a buttered 23cm tart tin. Push down into the corners and trim the top so there's a 1-2cm overhang of pastry. Don't worry if it breaks slightly, just patch up any tears with the offcuts. Prick the base several times with a fork, then chill in the fridge for 45 mins. Heat the oven to 200C/180C fan/gas 6.
  • Lay a sheet of baking parchment over the chilled tart case and fill to the top with baking beans. Blind bake for 15 mins. Remove the baking beans and parchment and bake for another 10-15 mins until golden brown. Leave to cool in the tin, then trim off the excess pastry around the top with a small knife.
  • Meanwhile, bring the milk and vanilla to the boil in a saucepan over a medium heat. Beat together the egg yolks, caster sugar and custard powder until well combined.
  • Pour the hot milk over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium-low heat. Stir continuously for 2-3 mins until the mixture is very thick. Leave to cool slightly, giving a whisk occasionally so it doesn't go lumpy.
  • Pour the custard mixture into the cooked pastry case, spreading to level it out. Put it in the fridge for 2 hrs to set completely.
  • Pour half the lemon juice into a medium bowl of water, then finely slice the apples into the bowl, using a mandolin if you like. Sprinkle with the caster sugar and microwave for 3-4 mins on high, then transfer into a bowl of cold water with the remaining lemon juice.
  • Wrap 3-4 slices of apple around each other to form a rose shape - rolling up the first one, then wrapping the other slices around it. Press the apple flowers into the custard, working your way around until the whole tart is covered.

Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

APPLE ROSE TART



Apple Rose Tart image

Apple tarts deliver a more concentrated apple flavor than the more common double-crust pies, and you don't have to wait hours for them to cool. Using different apple varieties pays off in both taste and beauty here. A peeled Granny Smith makes a tart center; unpeeled Pink Ladies give the outer petals a delicate blush. A mandolin makes quick work out of thinly (and evenly!) slicing the apples, and a little grated ginger mixed with apricot jam provides a spicy-sweet base that lets the fruit truly blossom.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Yield Serves 8 to 10

Number Of Ingredients 9

2 teaspoons unbleached all-purpose flour, plus more for dusting
1 recipe Deep-Dish Pâte Brisée dough
3 tablespoons apricot jam
1/4 teaspoon grated fresh ginger
2 Pink Lady apples (12 ounces), halved, cored, and sliced a scant 1/8 inch thick (about 2 1/2 cups)
6 tablespoons sugar
2 teaspoons apple-cider vinegar
1/2 teaspoon kosher salt
1 Granny Smith apple (6 ounces), peeled, halved, cored, and sliced a scant 1/8 inch thick (about 1 cup)

Steps:

  • Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick. Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan. Refrigerate 20 minutes.
  • Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering two-thirds of dough.
  • In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of "rose". Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.
  • Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.

APPLE ROSE WATER TARTLET



Apple Rose Water Tartlet image

An apple tart, with the tangy flavors of wine, rosewater, and citrus. I created this recipe based on the flavor profile of an apple pie recipe from the first American cookbook, "American Cookery" by Amelia Simmons.

Provided by selohman

Categories     Tarts

Time 1h25m

Yield 4-6 tarts, 4-6 serving(s)

Number Of Ingredients 10

2 1/2 lbs apples
2 tablespoons rose water
1 teaspoon cinnamon
2/3 cup sugar
3 tablespoons butter
2/3 cup riesling white wine
1 tablespoon orange juice
1 tablespoon cornstarch
1 teaspoon cornstarch
pie crust, recipe of your choice or frozen crust

Steps:

  • 1. Slice apples and mix with sugar, cinnamon, orange juice and rosewater.
  • 2. Melt butter in a large skillet. Add apples, wine and cornstarch. Saute until apples begin to sizzle, then about five minutes more. They will be just tender, but still fairly firm. Let cool.
  • 3. Line tart pans with crust. Pour filling into crust.
  • 4. Bake in an oven at 400 degrees until crust edges are golden brown.

Nutrition Facts : Calories 398.9, Fat 9.2, SaturatedFat 5.5, Cholesterol 22.9, Sodium 66.6, Carbohydrate 76.8, Fiber 7.2, Sugar 63.5, Protein 0.9

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From beyondsweetandsavory.com


APPLE CREAM CHEESE ROSE TARTS | TASTEMADE
Steps. Remove the core and thinly slice the apple. Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes.
From tastemade.com


APPLE ROSE TART - RECIPE WITH ZùSTO
Recipe by: Bart (Roeckiesworld) Since it was Mother’s Day, I decided to make this magnificent apple tart that looks like a bouquet of roses. As well as the apple rose bouquets, the cake is made with a delicious speculoos and hazelnut paste and a fresh lemon filling.
From zusto.com


APRICOT APPLE ROSE TART - SEASON & THYME
2021-10-15 Sprinkle walnut mixture over the top of the pie crust. Leaving the skins on the apples, thinly slice them. Arrange the apple slices in a rose design on top of the walnut mixture, layer them down, overlapping in a spiral. Combine remaining 2 tablespoons of sugar with cinnamon and sprinkle over the top of the apple tart.
From seasonandthyme.com


APPLE ROSE TART / A LITTLE BAKER
Place the crust in the freezer for 20 minutes before baking. Then, preheat the oven to 375 degrees and bake for 15-20 minutes or until golden brown. Then, remove from the oven and let cool. Spread a thin layer of apple jelly over the bottom of the pie crust (optional). Then, fill the crust with the cooled pastry cream.
From alittlebaker.com


APPLE ROSE FRANGIPANE TART – HOMEMADE EATERY
2018-10-03 Another point would be to make sure the apples overlap each other. This will ensure you get a realistic rose shape. My last point is to not roll the pastry out too thin. 1/2 cm is enough or else the apples will break through the pastry. Other than that, apple rose tarts are really easy and a great crowd-pleaser. I hope you enjoy.
From homemadeeatery.com


NEW YORK TIMES ROSE APPLE TART — CHâTEAU DU RENARD
2019-11-29 Preheat the oven to 375°F and move the rack to the middle. Line the dough with aluminum foil, covering the edges. Bake for 20-25 minutes until golden. When you take it out of the oven, let it cool slightly while you prepare the apple slices. Cut three large chunks around the apple, leaving a triangular core.
From chateaudurenard.com


ROSE APPLE TARTS - ALEX DAYNES
Instructions. Remove from package and thaw the puff pastry at room temperature for 20-30 minutes. Preheat the oven to 350º F. Prepare a bowl with 3 cups of water and the lemon juice. Cut the apples in half and remove the core and stem. Slice the apples in paper-thin slices.
From alexdaynes.com


APPLE ROSE TART - HOME BAKED BLISS
2016-05-06 In a medium bowl, beat egg yolks and sugar until pale and fluffy. Add in the heavy cream, cornstarch and flour and continue beating for another 2min. Cut the vanilla pod in half and scrape out the seeds. Add seeds plus the pod and milk to a sauce pan. Cook until the boiling point is almost reached and remove from heat.
From homebakedbliss.com


APPLE ROSE TART PUFF PASTRY - MARIA'S MIXING BOWL
Preheat the oven to 400 degrees Fahrenheit. Unfold each sheet of puff pastry and lay out on a clean, dry surface. Use a sharp knife to cut each sheet into 6 strips, for a total of 12 strips of puff pastry. Set aside. Cut each apple into quarters and remove the core with a paring knife.
From mariasmixingbowl.com


FRENCH APPLE ROSE TART — STYLE SWEET
2019-09-09 Preheat the oven to 375°F. Juice the lemon into a mixing bowl. Slice the apples as thinly as possible and place them in the lemon juice as you go. Sprinkle them with 1/4 cup granulated sugar. Place the almond flour, 2 tablespoons butter, egg yolk, 1 tablespoon sugar and salt in a small food processor. Pulse to combine.
From stylesweet.com


APPLE ROSE TARTS (MINI APPLE PIES) | KITCHEN FUN WITH MY 3 SONS
2021-01-04 Preheat oven to 400 degrees Fahrenheit. Unfold each sheet of puff pastry and lay out on a clean, dry surface. Use a sharp knife to cut each sheet into 6 strips, for a total of 12 strips of puff pastry. Set aside. Cut each apple into quarters and remove the core with a paring knife.
From kitchenfunwithmy3sons.com


EASY ROSE APPLE TARTS - INSPIRED CHICK
2018-09-24 Spoon the sugar-cinnamon mix on the bottom half of each pastry sheet and layer the apple slices on the upper half of the pastry sheet. Fold the strip and roll. Place the rose tarts in the muffin tin and bake for 40-45 minutes. Wait 5 minutes for the tarts to cool then place them on a serving dish and sprinkle with powdered sugar (optional).
From inspiredchickblog.com


APPLE TART RECIPES - THERESCIPES.INFO
Apple Tart Recipe | Kerrygold Ireland hot kerrygold.com. Knock the sides with a round-bladed knife to give a decorative finish and place back in the fridge to chill while you prepare the apples.Peel, core, and slice the apples.Place in a large bowl with all but one tablespoon of the caster sugar and the cinnamon and cloves.
From therecipes.info


ROSE APPLE TART RECIPE - SIMPLE CHINESE FOOD
Put the rolled apple blossoms in it, pour the mixed tart water in it, and it’s full. 7. After cutting off the excess pastry on the edge with scissors, put it into the middle layer of the preheated oven, and bake at 180 degrees for about 15-20 minutes.
From simplechinesefood.com


ROSE APPLE TART RECIPE - RECIPES.NET
2021-12-22 Freeze the formed dough in the pan for about 30 minutes, until completely firm. Heat the oven to 375 degrees F. Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Bake the shell for 20 to 25 minutes or until the dough appears dry and lightly golden.
From recipes.net


APPLE ROSE TART - IMPERIAL SUGAR | RECIPES
Add salt and vanilla. 1. In a food processor or blender combine flour and nuts, and mix until mixture is fine as cornmeal. Add in one step to butter/sugar mixture. Mix until just combined. Do not overmix. 2. Press dough flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled. 3.
From imperialsugar.com


ROSE APPLE TART RECIPE | RECIPE | TART RECIPES, APPLE TART RECIPE, …
Nov 23, 2020 - This rose apple tart recipe is a delicious way to celebrate apple season! This recipe is beautifully spiced with cinnamon, ginger, and cardamom.
From pinterest.ca


HOW TO MAKE ROSE APPLE PIE - KING ARTHUR BAKING
2020-10-13 Here’s how to do it: Working with one slice at a time, stand an apple disc on edge so that the cut side is down. Place the disc near the outer edge of the pie, leaning it up against the side of the pie pan. Repeat this with another disc so that the second disc is overlapping the first disc about 3/4 of the way.
From kingarthurbaking.com


APPLE ROSES - PREPPY KITCHEN
2019-10-13 Toss the sliced apples in the prepared bowl and microwave for about a minute to 90 seconds to soften the apples. I would suggest tossing them half way though and microwaving an additional 30 seconds if some are not softened. Roll the slices into a rose shape. Place on tart and arrange petals to your preference.
From preppykitchen.com


APPLE ROSE TARTE TATIN - MAD ABOUT MACARONS
2017-02-26 Take off the heat and stir in the warm water until the caramel is smooth. Add the salt and stir again then pour over the apples. Cover with aluminium foil and bake for 30 minutes. After 25 minutes, Soak the gelatine in cold water for 10 minutes. Remove the foil and stir the apples then bake for a further 5 minutes.
From madaboutmacarons.com


EASY APPLE TART RECIPE (BAKED APPLE ROSE TART) - YOUTUBE
This Apple Tart dessert is a looker! It's crowned with a beautiful rose pattern of sliced apples (and it's easier than you think!). My kind of fruit tart de...
From youtube.com


APPLE ROSE TART - TOMATOES
2017-09-12 Fold bottom half of the dough up over the apples and press to seal. 5. Then, starting from one end, roll the tart up tightly. Place tarts in a greased muffin tin. 6. Bake for 25 to 30 minutes, until tarts begin to brown on top and the pastry turns golden. Cool for 10 minutes, remove from pan, and transfer to cooling rack. Sprinkle lightly with ...
From tomatoestomahtos.com


APPLE ROSES TARTLETS WITH SALTED CARAMEL - PLATINGS + PAIRINGS
2020-02-05 Place the tart shells in the freezer for 15 minutes while your oven preheats. Using a fork, poke holes in bottom of the tart shells. Place on a baking sheet and bake for 7-10 minutes. Reduce the heat to 350 degrees and bake for an additional 5-7 minutes, until lightly golden. Remove from the oven and let cool.
From platingsandpairings.com


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