Leave to cool, and dust with icing sugar just before serving. Starting at one end, roll up the pastry like a jelly roll. While still warm, gently ease out the apple petals to make them look prettier, if you wish. Place bottom edge of dough over apple slices, folding the strip in half lengthwise. Gently lift the tarts out of the tins to a wire rack. Ingredients 4, red or pink apples red or pink apples (Jazz or Braeburn) lemon juice lemon juice (from half a lemon) 375 g g, ready rolled puff pastry ready.
Bake for 45-60 minutes or until the pastry is crisp. Take out a bowl and mix together two cups of all purpose flour, half of a teaspoon of salt, one and a half tablespoons of granulated sugar, and the cubed butter. Cut apples with madoline or knife into thin slices and place in a microwavable bowl with water to cover the apples and add the lemon juice to prevent browning. Mix the cinnamon and sugar together in small bowl. Repeat with the remaining pastry strips and apples to make more tarts.Ĭover loosely with foil – this is important, or the apples will burn. For the Pecan Crust - 2 cups pecan pieces4 tbsp unsalted butter, melted2 tbsp granulated sugar1 egg white tsp kosher salt For the Maple Custard - 1. Preheat oven to 375 degrees Pull out pie crust to bring to room temperature. This pretty custard tart recipe with easy apple roses and nutty pecan and oat base is the ideal Mothers Day dessert. Using a mandoline, slice each quarter into 1/8-inch thick slices. Cut the apples into quarters and remove the seeds. The apple slices should be placed half-sitting on the pastry, with the curved peel edge sticking out onto the worktop, to form the petals. Thaw puff pastry according to package instructions. Pour the cinnamon-sugar mixture over the apple slices and stir to coat, then let sit for 30 minutes. 2 In a medium mixing bowl, combine sugar, brown sugar, cinnamon, and nutmeg. Place all the apple slices in a large mixing bowl. Arrange 10-15 apple slices, slightly overlapping, along the length of the pastry. 1 Working around the core, cut off the cheeks of the apples. Taking one strip of pastry at a time, stretch it out until it is about 38-40cm long. Press down slightly, then bake for 12-15 minutes at the same temperature until crisp.īrush a 12-hole cupcake or muffin tray with melted butter. If apple pie and cinnamon rolls were to meet and create a next level dessert, perhaps theyd birth the cinnamon apple rose tart.
Roll up like a Swiss roll, cut into 1cm slices and put on a lined tray. Use a sharp knife to cut each sheet into 6 strips, for a total of 12 strips of puff pastry. When complete, bake the tart for 20 minutes until the dough is browning.Make mini pastries with the leftover cinnamon-sugared pastry – drizzle it with melted butter and scatter with currants. Unfold each sheet of puff pastry and lay out on a clean, dry surface. Roll the slices together to make a rose and place it in the middle of the cinnamon dough spiral and continue to fill in the gaps between the cinnamon rolls with the apple slices.Ĩ. Microwave the apples for 2 minutes and make sure to strain out any leftover liquid. Mix the brown sugar and melted butter and stir the mix with the apples until they are fully coated.Ħ. To prevent the apples from browning, add the slices into a bowl, and pour the lemon juice until it is all mixed.ĥ. Open the can of cinnamon rolls and arrange them into a spiral.Ĥ.
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