So this is my “first?” official post since resurrecting Homemade Eatery from the depth of the interwebs and I am so happy to finally get this up. Life gets busy and you realise that creating regular blog content isn’t as easy as other food bloggers make it seem. So I decided to take a little time out, work on my photography and baking skills, redo the blog and now I’m Back! With hopefully better content and a mini indulgent dessert to start Homemade Eatery off with a bang. The classic apple rose tart!
Okay! Let me start by saying I love almond flavoured desserts. So when I came across a few apple rose desserts online, I immediately knew I wanted to create a creamy frangipane version. Fillings like marzipan and frangipane are typically made with eggs but I honestly rarely bake with them. Mainly due to a few reasons.
One being, I’m the only person who eats eggs in my household. Two being that over the years, I’ve indulged in vegan and healthy baking quite a bit. Although I don’t have any food restrictions, I do limit animal products where possible and I find baking the best way to do that.
Overall this dessert came out absolutely amazing.
A few tips…
to note would be to work with the pastry while it’s really cold. This will make it much easier to roll out. It may be basic knowledge to most bakers, but when the majority of puff pastry brands instruct the user to let it come to room temperature, I thought it’d be best to save everyone the hassle. Another point would be to make sure the apples overlap each other. This will ensure you get a realistic rose shape. And 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.
Apple Rose Frangipane Tarts
This delicious apple rose tart is delicious, affordable and the perfect snack for any time of the day.
- 200 g Puff pastry, refrigerated
- 1 Cup Ground almonds
- 5 Tbsp Caster sugar
- 1 Tbsp Flour
- 1 tsp Ground flaxseed
- 3 Tbsp Butter, softened
- 2 tbsp Milk
- 1 tsp Almond extract
- 5 Red-skinned apples (I recommend the pink lady variety)
- Lemon juice
Prepare frangipane by placing the caster sugar into a grinder for 10 seconds till a fine powder forms. Add the ground sugar, almond flour flaxseed, butter and milk into a separate bowl then stir till a paste forms. Set it aside while it thickens.
Cut apples horizontally in half and remove the cores with a spoon. Thinly and evenly slice the apples (preferably using a slicer) and add them into a bowl with boiling hot water.
Place the bowl into the microwave for 15-second intervals, turning the slices over each time. Do this till they are slightly softened and pliable but not smushy. This step is easier if your slices are even. Gently towel dry each slice.
Remove the pastry from the refrigerator and generously sprinkle flour onto a cold surface. Roll out the pastry into approximately 8 thin 1/2 cm thick strips of 20 cm (8 in) x 6 cm (2.5 in). (This is only a guide to make it easier. It doesn't have to be specific. I recommend making 2 - 3 roses at a time and placing the pastry back into the fridge so that it remains cold and easy to work with).
Spread the bottom half of each strip with a thin coating of frangipane and begin placing the apple slices on the top half of the pastry. Each new slice should overlap half of the previous slice to get a nice rose shape. Fold the bottom the pastry over to cover the slices.
Place each tartlet into a cupcake tray and cover with foil.
Bake at 150 C (325 F) for 40 minutes.
Cool for at least 10 minutes. Sprinkle with icing sugar and serve with ice cream.