Drain a handful of the apple slices and place them in one layer on a plate.Soak them in the lemon water until you finish cutting the rest of the apples. Use a mandoline to cut thin slices of apples, about 1mm thick. Rinse the apples and cut them into 4 and remove the core. Prepare a bowl filled with warm water and the lemon juice.Reserver in the fridge while preparing the apples. Once the pastry and custard cooled, whisk the custard then pour into pie shell, and smooth the top with a spatula.When I make this pie again I think I will add some of my green apple jelly beneath the cream for a little extra punch! The result is pretty awesome, but I thought the result lack a little something. I took the idea of a its crispy pie crust made of nuts and the maple syrup cream but I used my basic recipes which I trust best. I was more inspired by inspired by the apple rose tart from one of my favorite blogs Baking a moment. In terms of taste I am far from that of Passard who bakes the apple roses. And I wasn’t wrong, the roses took a long time to make but when I look at the result I thing it’s worth it! I would recommend to try this on a rainy Sunday -) The technique to bend the apples is just amazing: after making apple slices with a mandolin, you just need to microwave them for a few seconds, and they are as flexible as a sheet of paper! The reason why I hadn’t tried this apple rose tart before is because I suspected that it would take quite some time. I was inspired by the bouquet of rose apple tart that Alain Passard designed. I love desserts and cakes with fruits, and I usually prefer them to their chocolate counterparts as I always find them a bit too heavy and not as refreshing after a meal. This week, I decided to revisit the apple pie, a dessert that I love. To revive the pleasure of emulation, each week, I will choose one of the themes proposed to the candidates and make my own version, according to my rules. I found the challenge stimulating ( the time limit a bit less, lol). The thing I really miss is the themes that always pushed me to invent new recipes. Or, another way to use puff pastry are my easy Nutella palmiers.That’s it, the season 5 of the French Great Bake Off officially started. If you like these apple rose tarts, you might like my apple pie in apples, too. I love that they are not overly sweet, allowing the apples to be really shine. Once you dust them with powdered sugar they still look quite nice and I don’t think the food coloring is necessary, but you can add some if you want more color. I tried experimenting with food coloring but they just didn’t look as natural to me. I’ve seen ones that look more pinkish but it’s usually from food coloring. I was hoping the red skin from the apples would stay red but because they have to bake so long, the skin does turn brown. The tarts are basically puff pastry, thin slices of apples, with a little jam filling. They are perfect to take to a party or gathering this holiday season. I love how delicate and rustic they look. They are really easy to make and come out beautifully. I’ve been wanting to make them but didn’t get a chance to until recently. These baked mini apple rose tarts made with puff pastry sheets are easy to make and are a great presentation for a party.īaked apple roses were quite popular last year.
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