Apple Rose Tarts
Eliza Bazakas, Jacob Teo, and April Wu
Apple Rose Tarts (30 servings)
Reference recipes
Special equipment
Muffin tin
Rolling pin
Mandolin, because slicing many apples is hard : /
Puff Pastry (makes 26 oz)
4 Tbsp. sugar
3 tsp. kosher salt
5 cups all-purpose flour, plus more for dusting
5 sticks chilled unsalted butter
Instructions
Combine sugar, salt, flour, half of butter into food processor. pulse to combine
Dump into bowl, add in other half of butter that has been sliced into thin squares.
Drizzle in 7 tbsp ice water and combine into 6 in square, wrap in plastic wrap, chill 2 hrs
Let dough sit at RT for 4 min to soften. roll into long rectangle 1/4 in thick
Letter fold, rotate 90 degrees, repeat
Chill 30 min
Apple Roses
12 honeycrisp apples
3/2 cup sugar
1 tsp sea salt
3 tbsp lemon juice
6 tbsp ground cinnamon
3 tsp nutmeg
Mint, for garnishing (~10 oz)
6 tbsp melted butter
1 cup Powdered sugar
Instructions:
Slice apples thinly and toss with ¼ cup sugar, salt, and vanilla extract. Let sit in fridge for 30 min
Mix ¼ cup sugar, 2 tbsp ground cinnamon, salt, 1 tsp ground nutmeg
Roll out puff pastry, brush with melted butter and sprinkle sugar spice mixture
Line up apple slices and roll into roses
Freeze for 20 min
Bake 375 F 20-30 min (estimate)
Reserve liquid from macerated apple slices and reduce into caramel sauce
Drizzle with caramel sauce, dust with powdered sugar, garnish with mint!