Apple Rose Tarts
Today is day of the dessert I prepared for Valentine's Day. When many people think of Valentine's Day recipes, the first thing that comes to mind is heart-shaped foods. In order not to disappoint this expectation, my first Valentine's Day recipe was heart shaped ravioli. Another great symbol of Valentine's Day and showing love is roses of course. Rose is a wonderful gift as a flower, yes, but what if we could eat the roses we gave our partners for Valentine's Day? Wouldn't it be more awesome?
This year, I prepared rose-shaped tarts that you can give as a present to your partner, as I think that both the edible and hand-prepared roses are a better idea than buying roses. I wanted them to be rose-flavored since they are rose-shaped. That's why I used rose jam as a sweetener. But if you don't have rose jam or you don't want to use it, you can use another jam (it would be good to have it in red-pink tones) or sugar. You can add cinnamon to the sugar to jazz it, as it will be very flavorless when you use just sugar.
To strengthen the pinkness of the apples, I threw a rosehip-hibiscus flavored tea bag into the water in which they were simmered. You can use any red tea bag or hibiscus directly. Do not throw away the boiling water. When it gets cold, it becomes a delicious fruit juice that does not require any extra sugar.
The consistency and flavor of the tarts are very similar to the crispy apple tart I shared before. If you've ever tried apple crispy tart, you can guess what awaits you. Unlike the apple crispy tart, the inside is quite wet because of the apples.
Ross tarts are not very sweet as puff pastry is not a sweet dough and is only sweetened with jam or sugar. If you want it to be sweet like dessert, you can increase the amount of sugar, add a little more sugar to the jam, or sprinkle powdered sugar on top while serving.
To make the apple tarts into bouquets the way I did, you can fill a large bowl with crumpled aluminum foil and fix the tarts to the foil with a toothpick. You can squeeze mint leaves between them to give the appearance of leaves.
Enjoy the recipe...
- 2 pieces of puff pastry in 32*26 size,
- 10 teaspoons of rose jam or sugar,
- 3 apples,
- 1 red colored fruity tea bag.
- Cut the apples in half without peeling them and remove the garbage and seeds,
- Slice very thinly on the short sides,
- Boil 1 liter of water in a sauce pan, put the tea bag in the water and wait for it to color,
- After the color comes out, put the apple slices and cook them until they soften and turn light pink in color,
- Take it off the fire and strain it,
- Cut the puff pastry dough into five equal pieces on the short sides,
- Spread rose jam or sprinkle sugar all over half of one of the pieces,
- Arrange the apple slices on top of the other part, leaving the
- skinned parts out,
- Place it in a metal muffin mold that you have rolled and oiled,
- Prepare the other parts in the same way,
- Bake in the oven preheated to 90 degrees until the edges are browned.
Enjoy your meal...