Sweetango Apple Rose Tart Food

APPLE ROSE CAKE

Steps:

• Slice the apples in half, remove the core and slice each half into very thin slices. About 1/8 inch thin.
• Toss together the sliced apples, lemon juice, melted butter and brown sugar in a medium sized microwave safe bowl.
• Zap in the microwave for 2 minutes, turning to toss again half way through and set aside while you prepare the cake.
• Preheat the oven to 350 degrees F.
• Grease a 9 inch springform pan and set aside.
• In a large bowl, beat together the softened butter and sugar until creamy for about 1 minute.
• Beat in the eggs one at a time until well combined.
• Stir in the vanilla extract and the lemon zest.
• In a separate medium sized bowl, whisk together the flour, baking powder and salt.
• With the mixer on low, add the flour mixture to the butter mixture, alternating with the almond milk while making 3 additions of dry and two of wet.
• Fold in the grated apple pieces
• Spoon the batter into the prepared pan and level the top with an offset spatula or the back of a spoon.
• Starting at the outer edges of the cake, place the apples slices upright while pressing down a little into the batter. Do this for 1 whole circle and on the next round place the slices in front of two joined slices. Continue overlapping the slices till you reach the center
• If you want to add an apple rosette in the middle leave a little space and do this...line 6 slices of apples lengthwise while overlapping them slightly and start rolling from one end to the opposite end while shaping a rose then place in the center top of the cake.
• Bake in a preheated oven for 40 minutes or until a cake inserted in the center comes out clean.
• While still warm gently brush the top of the cake with the warm maple syrup and allow to cool. This will give the apples a pretty sheen.
• Dust the cake with the powdered sugar just before serving

APPLE ROSE TART

Steps:

• Rub the butter and flour together in a large bowl using your fingertips. Work through the mixture until it resembles breadcrumbs. Stir in the sugar, egg yolk (reserve the white), vanilla extract and 2-3 tsp cold water to form a ball of dough that leaves the bowl clean. Wrap in cling film and chill for 30 mins.
• Meanwhile, put the apple slices in a large bowl. squeeze over the lemon juice and cover with water. Microwave on High for 4 mins, then drain and pat dry on some kitchen paper. Heat oven to 190C/170C fan/gas 5.
• Roll out the pastry to fit the tin and trim the edges with scissors so they stand up, about 5mm above the edge. Prick the surface of the pastry a few times with a fork. Place a layer of foil on top, add some baking beans and blind-bake for 15 mins. Remove the beans and foil, brush the pastry with the reserved egg white and return to the oven for 10-15 mins until biscuity.
• Roll out 75g more of the marzipan out on a surface dusted with a little icing sugar until it's approx 20 x 15cm. Cut into three rectangles and lay eight apple slices down the long edge of each strip of marzipan (see step-by-step guide) and reserve the rest. Fold the bare edge of each strip over to cover the apples, then roll up from the short edge (see step-by-step guide). Place the apple roses in eggcups or a muffin tin so that they hold their shape. Roll the remaining marzipan into small balls.
• Mix the butter, sugar, eggs, almonds, flour and milk together in a large bowl and whisk until well combined. Take the tart case out of the oven and spread with the filling. Gently press your apple-marzipan roses into the filling, evenly spaced out, then scatter over the balls of marzipan. Fill the gaps with the remaining apple slices so that the filling is covered, curving the slices a little as you go to create additional petals on the roses, or rolling them up tightly to look like rosebuds, all with the peel-side facing upwards.
• Return to the oven for 30-35 mins, then leave the tart to cool in the tin for 10 mins. Meanwhile, heat the apricot jam in a small saucepan until simmering, then pass it through a metal sieve into a bowl. Brush it over the surface of the tart while both the jam and the tart are still warm. Serve the tart a little warm, or leave to cool, then turn it out onto a serving plate and dust with icing sugar.

ROSE APPLE TART

Steps:

• Make the crust: Combine the flour, confectioners' sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Scatter the butter pieces on top, and pulse until the butter is the size of small peas. Add the egg yolk and vanilla extract, and pulse until incorporated. Pulse in the water, about 2 teaspoons at a time, until the dough starts to hold together. It will appear to be a bit crumbly, but should hold together easily when pressed.
• Lightly butter a 9-inch tart pan with a removable bottom, and pour the dough mixture into it. Press the mixture evenly on the bottom and up the sides of the pan. (Use a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan.) Reserve extra dough to repair any cracks after the shell is baked.
• Freeze the formed dough in the pan until completely firm, about 30 minutes. Meanwhile, heat oven to 375 degrees.
• Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Bake the shell for 20 to 25 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. If necessary, repair any cracks with the remaining raw dough. Cool slightly while you prepare the apples.
• Cut the apples from their cores in 3 pieces: Stand the apples up, with the stems facing up, and, using a sharp knife, cut 1 face of the apple, then rotate the apple about 120 degrees, slice again, and finally slice the last piece from the core. You should have a triangle-shaped piece of core left and 3 pieces of apple with flat bottoms.
• Reserve a smaller piece of apple, and carefully slice all the other apples into very thin half-moons, about 1/8-inch thick. (A mandoline makes this move quickly, but, if you are using a knife and working slowly, it's a good idea to squeeze a little bit of lemon juice over the sliced apples to prevent browning.) Make sure to keep the slices together as you cut to make the assembly easier.
• Once the apples are sliced, build the tart: Sprinkle 1 tablespoon flour and 1 tablespoon sugar on the bottom of the blind-baked tart shell. Starting at the outer edge, arrange the apples in tight concentric circles, overlapping each slice about halfway over its neighbor. Take care to stand the apples up vertically, with the cut edges down and the peel edge pointing up. Pack the rows very tightly, stopping periodically to check your work.
• As you move toward the center, the apples will become trickier to bend into place. If you find the slices are breaking, slice the reserved piece of apple even thinner to make it easier to bend. Roll the last few slices into a circle and tuck it in the center.
• Sprinkle the remaining 3 tablespoons sugar and a pinch of salt over the apple slices. Take care to sprinkle the sugar between the apple slices, rather than on top. Scatter the butter pieces on top, and bake the tart for 40 to 45 minutes or until the apples begin to brown just slightly on the edges and the crust is a deep golden brown. Check the tart periodically to make sure the shell is not over-browning at the edges. If it is, cover the edges with foil.
• Cool the tart on a rack for about 10 minutes, then prepare the glaze: In a small saucepan, warm the jam and a few drops of water over medium-low heat until it is runny. Use a pastry brush to very gently brush the warm tart with jam. Avoid brushing jam on the crust, but a thin layer all over the apple slices. Serve warm or room temperature.

SWEETANGO® APPLE ROSE TART

Steps:

• Using a stand mixer fitted with the paddle attachment, cream butter, sugar, and salt on medium speed until pale and light, 2 to 3 minutes. Scrape the sides and bottom of the bowl with a rubber spatula.
• Add flour and beat on low speed until combined, 15 to 30 seconds. The mixture will look like wet sand.
• Add egg yolk and vanilla and continue to mix on low speed until the dough comes together.
• Flatten dough into a 6-inch (15-cm) disc, wrap in plastic, and refrigerate for at least 1 hour.
• Once dough is chilled, lightly coat tart pan with baking spray.
• Remove dough from refrigerator and let soften at room temperature for about 10 minutes. Using a rolling pin, bang and flatten the dough into a disk about 1/2-inch thick. Flour the work surface, then sprinkle the disk with flour. Roll out dough into a 12-inch (30-cm) circle.
• Carefully wrap dough circle around pin, then unfurl it over the tart ring. Press into the bottom and up the sides of the pan, using any scraps to patch tears or fill in missing bits. Trim edge with a knife so it's even with the rim of the pan.
• Refrigerate for at least 30 minutes.
• Meanwhile, position a rack in the center of the oven, and crank the heat to 350°F (176°C).
• Line tart with foil and fill to the top with granulated sugar. (Granulated sugar is the best pie weight. Plus after a few uses you get lovely toasted sugar!)
• Bake for 30 to 35 minutes, or until golden brown. Move to a cooling rack, remove foil and sugar, and let cool completely in the pan.
• In a medium saucepan, whisk together sugar, cornstarch, and salt.
• Add yolks and whisk thoroughly into a smooth paste.
• Gradually add the milk until well incorporated.
• Heat mixture over medium heat and whisk constantly until custard comes to a gentle boil. It will "burp" or "wink" as small bubbles rise to the surface.
• Once the custard is boiling and burping, cook for 1 full minute more, whisking the whole time. The cornstarch needs the full minute of boiling to set the custard.
• Whisk in apple butter and continue cooking for another minute. Stir in butter and vanilla and remove from heat.
• Immediately pour custard into a shallow bowl and press plastic wrap directly on the surface. Chill at least 3 hours or overnight.
• In a medium pan, bring water, sugar, and lemon juice to a boil. Whisk to dissolve sugar. Slide pan off heat.
• Meanwhile, cut 1 or 2 apples in half from stem to blossom end. Place an apple half cut side down to steady it. Starting from one side, slice apple into half moons, no thicker than 1/8 of an inch. When you reach the core (you'll feel the seeds as you cut), turn the apple around, and repeat on the other side. (Don't discard the bit of leftover apple. Munch!)
• Dunk apple slices in the hot liquid until just pliable enough to roll into roses, 15 seconds to 1 minute, depending on their thickness. Remove half moons with a slotted spoon and transfer to a plate.
• Curl an apple half moon around itself to start a rosebud. Keep adding petals to the outside to build a rose. If needed, skewer rose with a few toothpicks to hold petals in place. Place rose on a plate.
• Repeat with remaining apples until you have enough roses to cover the tart. You may have to reheat the syrup when adding more apples.If not serving the tart within an hour or so, cover roses with plastic wrap and refrigerate.
• Whisk apple-butter custard to make it smooth.
• Fill crust with custard, smoothing the top with a spatula.
• Remove toothpicks from apple roses and plant them on the tart. Carry to the table and watch everyone's mouth drop!