Apple Rose Tart for Two
A showstopping apple rose tart for two, made with pastry dough and one apple. A nice dessert or snack for celebrations like Valentine's Day or during the holiday season.
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Servings: 2 people
Ingredients
- 1-2 apple (NOTE 1)
- 1/2 lemon juice
- 1/2 teaspoon butter melted
- 1 tablespoon light brown sugar
- 1/4 teaspoon salt
- 1/2 sheet pastry dough thawed
- butter (to butter the pie dish) melted
- 1/2 tablespoon apricot preserves
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 375 degrees F.
- On a lightly floured counter, roll pastry sheet just a little thinner. Cut a circle, just a little bigger than the diameter of a 5 inch ceramic pie dish. The dough has to also cover the sides of the pie dish. Butter the dish, place the dough into the dish and lightly press down. Cut off excess and place the dish in the fridge until you'll need it.
- Cut the apple in half and take the core, stem and stamen out. (NOTE 2)
- Slice the apple very thin. Slice from top to bottom, so you get half slices or slice side to side and cut the slices in half. If you have a mandoline, use that as that produces a consistent thickness. (NOTE 3)
- Transfer the slices to a bowl and add lemon juice to avoid browning of the apple.
- Add the sugar and salt and mix carefully. Make sure all slices are covered with the mix.
- Place the bowl in a microwave and heat for 1-2 minutes on high heat. Check after one minute. When the slices are pliable you're done, if not heat a little longer. Transfer slices to a sieve or colander, allow to drain and cool.
- Mix the apricot preserves with the cinnamon and smear/brush the bottom of the puff pastry with it.
- Line up 3 half slices of apple, overlapping on the short side and roll them up. Place your first 'rose' onto the puff pastry, against the wall of the pie dish.
- Continue making roses until your tart is full. If any gaps are showing, fill this up with apple slices.
- Place the Apple Rose Tart for Two in the oven and bake for 40-45 minutes. The pastry dough turned brown and flaky.
- Transfer the dish onto a rack and cool. As soon as you can, take the tart out of the pie dish and cool further on a wire rack.
- Cut in half and serve.
Notes
- Select a juice apple with a nice colored skin. I used Honey Crisp. In order to core an apple, I always use a melon baller. Its a handy little kitchen too.
- The stamen of the apple (also called calyx) is the blossom end of the apple, opposite the stem.
- The thickness of the apple slices are important. Paper thin is too thin. You'll need to see some skin, about 1/16 of an inch. If you don't have a mandoline, cut with a knife and try to cut to a uniform thickness.
Nutrition
Calories: 114kcal | Carbohydrates: 27g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Sodium: 36mg | Fiber: 3g | Sugar: 18g
Nutrition information is automatically calculated, so should only be used as an approximation.
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