These turned out really good! I had a few mishaps: I quartered the apple instead of halving it (I knew I'd screw something up so, that's why I got two apples) I layered the apples the wrong way (back to the video), when I corrected that, I couldn't figure out why I had so much dough so I put on another layer of apples (back to the video), took them all off and folded the dough rolled them up, knew I forgot something (back to the video - yes, I have a recipe box and recipe cards, no, I didn't take notes, yes, I'm lazy), added more sugar and cinnamon and rolled them back up again threw them in the oven and burnt my finger. Serve warm or at room temperature, with ice cream or clotted cream.Scarfing down the last of these as I type this. Using a pastry brush, brush the apple roses with the reserved syrup as they’re cooling. Remove the tarts from the oven and put on a cooling rack.Bake for 25-30 minutes until the frangipane is set and golden. Chill the tarts for 15 minutes, then transfer to a baking tray. Gently press each apple rose into the frangipane in the tarts.Repeat with the remaining slices to make a second apple rose, then press any remaining slices onto the sides of the apple roses. Shape (the ‘rose’ will sit flat when completely rolled). Starting from the left hand side, carefully roll up the line of apple slices into a rose Continue in a long line across the board until you’ve used half the apple slices or reached the edge of the board. Add a second slice next to the first, overlapping it halfway. To make the apple roses, lay an apple slice on the left-hand side of a large chopping board with the flat side facing you.Put ½ tbsp of the remaining jam in the middle of each pastry case, then spoon the frangipane mixture over the top. Increase the oven temperature to 180☌/160☌ fan/gas 4.
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