Project 2017: Cooking in the Kitchen with….ScheduleĪpple Roses in Puffed Pastry with Nadja Kerstane!.Project 2017: Cooking in the Kitchen With… PARTICIPATE.Completed Project 2017 Posts: Cooking in the Kitchen With….
Project 2017: Cooking in the Kitchen With….Project 2019: Valerie’s Personal Evolv Health Story.Continue until the entire tart is covered. Then, when you move on to the next row, cover the first row leaving just 1-2 millimetres over. Place the apple slices as tightly as possible : Place the slices next to each other end to end.I you don’t have a slicer, you can thin apple slices using a sharp knife. I use my Triangle vegetable slicer to make very thin slices. Cut the apple slices as thinly as possible : The beauty of this tart comes from its thinness! The thinner your apple slices, the most “wow” effect you will reach.For a vibrant burst of color, go for bright red apples. However, when it comes to decorating the tart, I recommend using a firmer apple variety like pink lady, gala or honeycrisp apples. Choose the right apples: When making the apple compote, it’s best to opt for cooking-friendly varieties like Boskoop or Braeburn.
#APPLE ROSE TART TASTY HOW TO#
This Rose Apple Tart is very easy to make, but here are some tips on how to make it right the first time! – this section contains advertisement for Triangle –
Serve. Serve the rose apple tart warm or at room temperature, and consider adding a scoop of vanilla ice cream or whipped cream (crème chantilly) for an extra delightful touch. Allow it to cool on a wire rack, and sprinkle with icing sugar for a finishing touch. Bake. Bake the tart for approximately 30 minutes at 175☌ (350☏) until the crust turns golden brown. Starting from the outer edge, arrange the apple slices in a rose pattern on top of the compote. Spread the apple compote evenly over the bottom of the tart. Once the pastry is partially baked, remove it from the oven. To prevent browning, soak the apple slices in a bowl of water with lemon juice. Cut the apples. Meanwhile, thinly slice the red apples into very thin slices. Bake the pastry crust “blind” for 10 minutes. Line a 22 cm tart tin with greaseproof paper or butter, and gently place the pastry in the tin. Roll out the chilled pastry into a circle using a rolling pin. Blind bake. Preheat the oven to 175☌ (350☏). Add cinnamon and either blend the compote or leave it slightly chunky, according to your preference. Cook over medium heat for 10-15 minutes until the apples are soft. Place them in a small saucepan along with the sugar. Prepare the apple compote. While the pastry chills, peel and cube the apples. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for an hour. Next, add the egg and mix until a dough forms. Add the butter and mix until the mixture resembles sand. Make the dough. Combine the flour and sugar in a large bowl. You will find the exact quantities in the recipe card. Cinnamon: I like to add ground cinnamon to my apple compote, if you don’t like it, you can either remove it or add vanilla extract instead. Lemon: To ensure that the apples keep their bright color, I deep my apples slices in a bowl of water with lemon juice. Apples: When making the apple compote, it’s best to opt for cooking-friendly varieties like Boskoop or Braeburn. You can also replace the apple compote with a thin layer of jam (abricot jam is my favorite!) under the apples. To save time, you can use ready-made apple compote ou apple sauce. Apple compote: I prepare an easy homemade apple compote for the bottom of the tart. If you don’t have time, you can use a ready-made pie crust or puff pastry. Tart dough: I prepared a simple sweet shortcrust or pâte sucrée from flour, butter, egg and powdered sugar (the thinner the better to make a dough).
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