Buttermilk Cream Tart With Apple Roses Food

APPLE ROSES

Steps:

• Bring 4 cups water, the lemon juice, and sugar to a boil in a medium saucepan. Remove from heat; cover. Cut a round of parchment paper that has a diameter 1 inch greater than that of pan; set aside.
• Core apples. Peel golden ones; using 1 lemon half, rub flesh. Squeeze juice from remaining half into hollows of red apples.
• Using a mandoline or sharp knife, cut all apples crosswise into thin (less than 1/8 inch) slices. Transfer to syrup; shake pan to coat slices. Place parchment directly onto surface of apple mixture. Let syrup cool completely, about 40 minutes.
• Cut slices into semicircles. Stack 1 red apple slice on top of 1 golden slice, with cut edges nearest you. Wrap slices together into a cone shape to form a "bud."
• Stack two more slices. Placing them slightly above base (to create a staggered appearance), wrap them around bud. Repeat, wrapping until rose is about 2 inches in diameter. Make 9 roses total. Reserve leftover peeled slices for garnish.

BUTTERMILK CREAM TART WITH APPLE ROSES

Steps:

• Lay pastry on a lightly floured work surface. Using a pastry wheel or knife, trim pastry into a 9-by-12-inch rectangle. Then cut off four 1-inch strips: two from one short end and two from one long side. Set strips aside. (Rectangle should be 7 by 10 inches.) Transfer rectangle to a parchment-paper-lined baking sheet.
• Pierce pastry all over with a fork; brush with egg. Lay pastry strips on edges to create a border. Trim strips to fit, overlapping at corners. Brush egg over strips and underneath ends to seal. Cover with plastic wrap; refrigerate 1 hour.
• Preheat oven to 400 degrees. Sprinkle pastry with the sugar. Transfer to oven; reduce oven temperature to 350 degrees. Bake until shell is just golden and puffed all over, about 15 minutes. Remove sheet from oven. Using an offset spatula, press down on middle of shell (leave border puffy). Return shell to oven; bake until golden brown, about 15 minutes more. Transfer to a wire rack; press down on middle of shell again. Let cool completely.
• Pour cream filling into shell. Spread out to border with offset spatula. Refrigerate until filling is set, about 30 minutes.
• Arrange roses over filling. Fold leftover peeled-apple slices into ruffles, and fill in gaps. Refrigerate, covered with plastic wrap, until ready to serve, up to 6 hours.