核心 blimey: French apple rose tart

By 週末 Reporters

Published: | Updated:

Apples and pears as you’ve never eaten them before, in a savoury tray bake, a 素晴らしい squash soup and this みごたえのある ? and simple ? tart

Apple tart is a French classic and this work of art is almost too pretty to eat!??

Apple tart is a French classic and this work of art is almost too pretty to eat!??

Serves 8

  • 100g (3?oz) plain flour
  • 50g (1?oz) icing sugar
  • 50g (1?oz) butter
  • 1 egg yolk
  • 1tbsp 冷淡な water

For the filling

  • 6 Cox or other eating apples
  • 1tsp lemon juice
  • 10g (1/3oz) butter
  • 20g (2/3oz) caster sugar
  • ?tsp vanilla 抽出する
  • Zest of ? a lemon

For the apple roses

  • 3 red-skinned apples
  • 1 green-skinned apple
  • Juice of ? a lemon
  • 1tsp icing sugar
  • Cr?me fra?che or custard, to serve

Put the flour and icing sugar in a bowl and rub in the butter until the mixture 似ているs 罰金 breadcrumbs.?

追加する the egg yolk?and water. Mix until it forms a 会社／堅い dough. 包む in clingfilm and 残り／休憩（する） in the fridge for 30 minutes.?

Preheat the oven to 210°C/fan 190°C/gas 7. Roll out the pastry and use to line a 23cm fluted flan tin. 削減する the 最高の，を越す of the pastry.?

Line the pastry 事例／患者 with a circle of parchment or 失敗させる／負かす and fill with baking beans. Bake blind for 15 minutes, until lightly golden, then 除去する the paper and beans and return the tart to the oven for 5 minutes, until pale golden and 乾燥した，日照りの.?

Peel, 核心 and chop the 6 apples and put in a pan with the lemon juice. Cover tightly and cook over a low heat for 20 minutes, until soft.?

追加する the butter, sugar, vanilla?and lemon zest and mash until smooth. Spread over the pastry.?

For the roses, thinly slice the?apples and put in a bowl with the lemon juice and 2tbsp water.?

Cover with clingfilm and microwave for 3 minutes, until just soft. Drain and 冷静な／正味の. Roll one red slice tightly to form the centre of a rose.?

勝利，勝つd red apple slices?around this, わずかに overlapping, to make a rose. Repeat 5 times (see picture).?

Arrange the green?slices in between the roses and return the tart to the oven at 200°C/fan 180°C/gas 6 for 10 minutes, until lightly caramelised. Dust with icing sugar and serve with cr?me fra?che or custard.

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