Friday, 18 March 2016

Mini Apple Rose Tartlets

delicate and crispy mini apple tartlets drenched in a sticky caramel glaze 

Mini Apple Rose Tartlets
I was casually browsing recipes on youtube (as one often does!) and some how came across the prettiest apple rose tart. At first I thought that there was no way I would be able to replicate or even make something similar but after watching the video I thought I'd give it go with my own twist and for my first attempt I'd say that they look pretty snazzy. 

Mini Apple Rose Tartlets

The first thing I'd say is don't be scared of these! Although they look tricky to make, in reality they're one of the easier desserts that I've attempted. The 'petals' don't have to be placed one by one but are simply rolled. I would say that the only tricky part may potentially be cutting the apple slices thinly, but I wasn't too fussed with that as you can see that some of mine were no exactly consistent in thickness but you still achieve the desired affect. 

Mini Apple Rose Tartlets

I wanted to give these that wonderful flavour associated with apple pie and tarte tatin (you can find my recipe for that here) so before lining up all the slices on the puff pastry strips, I whipped up a basic caramel mixture of sugar, butter and vanilla bean paste and soaked my apple slices just for a couple of minutes so that the would absorb that delicious, comforting and downright luxurious flavour. 

In my opinion doing this was the key that resulted in them being so moist, flavoursome and crispy at the same time! I definitely recommend doing this however you can just use raw apples and cover them in fruit preserves or jam but I think soaking them in the caramel syrup just elevated them to another level. 

Mini Apple Rose Tartlets

The construction of the tartlets was actually the easiest task out of the lot. the secret is just to lay out the slices curved side up and simply roll the puff pastry strips in a coil and violรก - you have a perfect apple rose tartlet.

*This video is not the recipe I used however it is very useful for demonstrating how the apple slices should be laid out and how to roll and coil the puff pastry 

Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 8


3 Apples (cored and sliced into 1/8th inch slices)
½ cup Granulated Sugar
50g Unsalted Butter
1 tsp Vanilla Bean Paste (or vanilla extract)
2 Sheet of Puff Pastry (thawed)


Preheat the oven to 180C degrees.

In a non stick pan, melt the butter and sugar and let it cook over medium heat until its all bubbling and the sugar has melted and the mixture is a deep golden brown colour. Add the vanilla bean paste.Gently place all the apple slices into the mixture and allow them to soften slightly - around 3 to 4 minutes. Its important to not keep them in too long otherwise they will completely lose their shape.

Gently removes the apple slices and lay them out on parchment paper to cool slightly. 
Roll out the puff pastry and cut into strips approximately 3 inches wide and 8 inches long. Place apple slices slightly overlapping with curved side up along the puff pastry slip - usually around 9-10 slices per tartlet. 

Gently role the strips into a swirl and press the end in gently so that it does not come loose during backing. 

Place the rolls on parchment paper and bake for 25 minutes. 

Allow it to cool for only 5 minutes and then serve immediately! 

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