These Apple Rose Tarts are delicious enough to eat and show off to guests.
- 2 hrs
- Makes 8
- 3 red apples (like Pink Lady)
- 15ml (1T) lemon juice
- 250ml (1 cup) sugar
- 100g butter, melted
- 10ml (2t) rosewater
- 15ml (1T) rose petals, finely chopped
- 400g roll shortcrust pastry
- icing sugar, to dust
- whipped cream, to serve
- Preheat oven to 180°C. Grease 2 x 6-hole jumbo muffin tins. Place an apple upright and make a cut about 5mm from the centre of the apple, on both sides, to cut the core out. Slice the apple very thinly into half-moons (a mandolin slicer works best for this).
- Toss the apple slices with the lemon juice, 60ml of the sugar and 30ml of the butter. Microwave the apples for about 1 minute until soft and pliable enough to roll. Cool slightly.
- Combine the remaining 70g butter, 180ml sugar, rosewater and petals. Roll the pastry out in the length as thinly as possible to about 3mm thickness. Cut the pastry into 4 strips through the length and then in half through the width (so you have 8 pastry strips). Sprinkle the butter mixture over the pastry strips.
- Pack the apple slices, overlapping by half, on the top halves of the strips (so that about 1cm off the apple is sticking out above the dough). Fold the bottom half of the pastry strip over the top half of the pastry (through the length) to enclose the filling. See video clip on shaping the flowers.
- Roll each up tightly to form roses. Pull out or tuck in some of the apple slices to create a pretty rose. Place an apple rose in each cup of the muffin tin. Brush over all the liquid from the apples. Bake for about 30 minutes until the crust is golden. Cover with foil if the apples start losing their pink skin colour.
- Dust with icing sugar. Serve warm or at room temperature with whipped cream.
Note We made 4 large apple roses by not cutting the pastry strips through the width. This way, each rose will serve 2 people. Getting the centres cooked without browning the apple slices gets a bit more tricky, so we suggest making 8 smaller ones.
Magazine issue date: October, 2015