![]() I’ve included a little diagram I put together to help show how the roses are created. The crowning glory though, are the apple roses – slices of apple poached in apple juice and sugar and then rolled into a beautiful rose. The pastry is a crisp sweet shortcrust, and the filling, a delicious apple custard, is based on several 18th and 19th century recipes I found. ![]() There’s three separate elements to these – the pastry, the filling and the decoration. My butterscotch brulée tarts in pecan pastry didn’t get any airtime (*sob*) – but my apple rose ones did, and so I thought I’d post about them. For the final round, we bakers had to present 24 miniature sweet tarts, of two differing types – so two batches of twelve. Each episode has a baking theme, and this week it was tarts. ![]() The show is currently being shown in the UK on BBC2 on Tuesdays at 8.00pm. You want the roses to be pretty tightly packed.Apple Rose Tarts Posted: Aug| Author: MAB | Filed under: Pastry, Sweet shortcrust | Tags: apple, apple rose, mini, pastry, sweet shortcrust, tarts | 108 CommentsĪs some of you may know, I made it into Series 2 of The Great British Bake Off. This is where a toothpick can come in handy again.Ĭontinue placing roses until your whole tart is filled. You can always place the rose into the filling, when you feel like you can’t add any more “petals” and keep placing slices wrapping around the rose. If you have bigger slices, they may be more helpful to keep the rose together. This way it has some support once you end up putting it into the pie filling. It’s best to place a bigger rose when there is a place for it in your tart, with small roses already surrounding where you would like to place it. I wanted some contrast in size in my rose tart, so I decided to make a couple bigger roses. Once you continue placing roses next to one another, they should help each other stay together and in place. Place the rose with the last slice opening towards the crust, so it is more likely that it will not undo itself. I started placing small roses around the edge of the crust. You will learn what techniques do and do not work for this. Continue this with new slices until you’ve made a rose into the size you’d like, or until it’s too difficult to keep adding slices. Grab another slice and wrap it around that middle piece. The middle of the rose is just a slice rolled around itself. Since the Granny Smith was a lot more flexible, I used one of those slices for most of the middle pieces of the rose. I did most of the rose forming in my hands before placing them into the filling. Let’s see how well I can explain this process…bear with me. The honey crisp works as well, but definitely breaks a lot easier. The Granny Smith ended up being a little bit easier to work with. ![]() I used 2 different kinds of apples for taste and visual impact. Next, grab your big pie crust with a filling layer already in it. Pop those babies back in for 10 second intervals after that initial 30 seconds until you think they’re ready. This is the point where that trial and error and patience will need to come in. Start with 30 and then see how soft and flexible the slices feel. Lay out the individual slices onto a plate then microwave them for about 30-45 seconds. Get creative! Make your apple slices more malleable I ended up cutting up the unused pieces and throwing it into our stuffing for Thanksgiving. If this is your first time making a rose tart, there WILL be some waste. This will prevent your apple from oxidizing. Also, if you are concerned about your slices turning brown or if you plan on slicing the day before, fill a bowl with water and the juice of half of a lemon and place your slices into it. (See first photo in post above) I ended up using about 8 apples. Cut apple (I used Granny Smith and Honeycrisp) into quarters and remove the core from each piece. ![]()
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