T o m a t o e s

T O M A H T O S
Dessert

Apple Rose Tart


This was one of my first recipes ever published in AMI magazine. These beautiful rose tarts will be the perfect way to end your Yom Tov meal. Here’s proof that you can make beautiful things with minimal work! Yes, Yom Tov should be your best efforts, but don’t forget to make sure you don’t take on too much work. Your family and guests will enjoy a meal that you put together for them in honor of the chag, no matter if it’s 3 courses or 10. Take it easy.

Apple Rose Tart

Ingredients

  • Filling:
  • 2 red apples
  • 1 1/2 c caramel vodka
  • 6 Tbsp sugar
  • 3 Tbsp freshly squeezed lemon juice
  • Tart:
  • 1 large puff pastry sheet
  • 1/2 Tbsp margarine at room temperature
  • sugar and cinnamon, for sprinkling
  • confectioners sugar, for dusting

Instructions

  1. Directions:
  2. 1. Slice the apples in half vertically. Place apples, skin side up, on a cutting board. Slice off top and bottom stems. Slice thinly ( from the top of the apple to the bottom) into half -moon shapes. Remove seeds and core from apple slices.
  3. 2. Place vodka, sugar, and lemon juice in a pot over medium heat. Stir until the sugar has dissolved. Add apples and stir occasionally to ensure they all cook. Simmer for 2 to 3 minutes until soft; remove from the sauce.
  4. 3. Preheat oven to 375°F
  5. 4. Roll out puff pastry to a 9 x 13" square and cut into 6 (about 2 inch wide) strips. Brush pastry with margarine and sprinkle it with cinnamon and sugar mixture. Place apple slices, overlapping along the long edge of each piece of dough, with the skin side of the Apple extending about 1/8 to 1/4 of an inch beyond the edge of the dough. Fold bottom half of the dough up over the apples and press to seal.
  6. 5. Then, starting from one end, roll the tart up tightly. Place tarts in a greased muffin tin.
  7. 6. Bake for 25 to 30 minutes, until tarts begin to brown on top and the pastry turns golden. Cool for 10 minutes, remove from pan, and transfer to cooling rack. Sprinkle lightly with confectioners sugar.
https://tomatoestomahtos.com/2017/09/12/apple-rose-tart/

 

Directions:

1. Slice the apples in half vertically. Place  apples, skin side up, on a cutting board. Slice off top and bottom stems.  Slice thinly ( from the top of the apple to the bottom) into half -moon shapes. Remove seeds and core from apple slices.

2.  Place vodka, sugar, and lemon juice in a pot over medium heat. Stir until the sugar has dissolved. Add apples and stir occasionally to ensure they all cook. Simmer for 2 to 3 minutes until soft; remove from the sauce.

3. Preheat oven to 375°F

4. Roll out puff pastry to a 9 x 13″ square and cut into 6 (about 2 inch wide)  strips. Brush pastry with margarine and sprinkle it with cinnamon and sugar mixture. Place apple slices, overlapping along the long edge of each piece of dough, with the skin side of the Apple extending about 1/8 to 1/4 of an inch beyond the edge of the dough.  Fold bottom half of the dough up over the apples and press to seal.

5. Then, starting from one end, roll the tart up tightly. Place tarts in a greased muffin tin.

6. Bake for 25 to 30 minutes, until tarts begin to brown on top and the pastry turns golden.  Cool for 10 minutes, remove from pan, and transfer to cooling rack. Sprinkle lightly with confectioners sugar.

 

Recipe as appeared in AMI magazine

Photos by Esti Photography

 

 

 

Summary
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Recipe Name
Apple Rose Tarts
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