These Rose Apple Tarts are among the deserts which due to their appearance may seem much more labor intensive than they actually are. They are delicious and look very festive but really couldn’t be easier to make. To add a layer of extra flavor I use cherry jam in this recipe, but you can use strawberry, raspberry of even apricot jam, depending on what you like or have on hand. If you need more than six tarts, double the recipe but make sure you use a larger bottom pan to cook the apples evenly without overcooking them.
2 red apples
1 sheet of puff pastry 300g
1 Tbs lemon juice
4 Tbs of cherry jam, divided
3 Tbs water
4 drops of red food coloring
Preheat the oven to 175C/350F.
Prep the apples: Cut the apples in two, remove the seeds and slice very thinly.
Place the apple slices, the lemon juice the water, the food coloring and 2 Tbs of cherry jam in a non stick sauce pan. Put on the lid and cook on medium heat until the apple slices are soft and malleable, about 4 to 5 minutes. Place the apple slices in a strainer and let drain well.
Mix the remaining 2 Tbs of cherry jam with 1 to 2 tsp of water.
Prep the dough:Dust your counter top and your dough roller with flour, and gently roll over the pull pastry to slightly stretch it.
Cut 6 equal strip of dough.
Line a muffin tin with muffin pepper cups.
Assemble the rose tarts: Spread 1 tea spoon of jam over each stripe of dough and place 6 to 8 apple slices overlapping by the edge to create the petals.
Flip the other side of the dough over the apple slices and roll to create a rose.
Place the rose tarts in the muffin tin and bake in medium position for 40 to 45 min or until the puff pastry is cooked through.
Let cool before removing the muffin pepper cups, dust with confectioners’ sugar and serve.
Wine suggestions: Rich Loire Valley wines such as Bonnezeaux, Coteaux-du-Layon, Coteaux-de-l’Aubance.