![]() ![]() Press the pastry in the base of the tin and up the sides, ensuring that the pastry is evenly distributed throughout the tart tin. Lightly roll the pastry around the rolling pin and unroll over the top of your tart pan. Flour your clean surface again and roll out dough until it is larger than the tart tin. Take the chilled dough out of the fridge. Cook the apples through until you have a lumpy puree consistency. Pour in about 10ml of boiling water and leave stew and break down for 20 minutes on a medium heat. ![]() Add the chopped apple to a large saucepan, squeeze in the juice of 1 lemon and add in the sugar. Roughly chop the soft apples into small chunks - there is no need to peel them. While the dough is chilling, make the apple sauce. Wrap in clingfilm and place in the fridge to chill for 30 minutes. Lightly flour a clean surface, lay out dough and roll into a disc about 1cm in thickness. Mix in the flour and sugar until everything is well combined. Add in the egg and mix just until incorporated. Stores that sell my book listed by country:Īll recipe quantities in the book are in grams, ounces and cups.Cream the soft butter and caster sugar in a bowl until light and fluffy. Leave to soak for 10 minutes.Īssemble the rose apple tart as shown in the video.īy Ann Reardon Copyright 2015 How To Cook That My Cookbook Slice apples with mandolin, place in bowl with sugar butter and orange juice mixture. Stir in cream and vanilla.ġ6 red apples – look for large and red all overġ25millilitres (4.23 fluid ounces) or ½ cup fresh orange juiceġ10g (3.88 ounces) or ½ cup melted butter Heat remaining milk on stovetop and bring to the boil. Whisk together the yolks, sugar and cornstarch and a little milk. Heat in a saucepan, strain through fine sieve, brush onto base using a pastry brush.Ģ00millilitres (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp milk (4% fat)ģ7g (1.31 ounces) or 3 Tbsp caster (super fine) sugarġ4g (0.49 ounces) or 2 Tbsp cornflour (cornstarch)ġ00millilitres (3.38 fluid ounces) cream (35% fat) ![]() Bake in the oven until crisp.Ĩ0g (2.82 ounces) or ¼ cup jam (jelly if you are in the USA) Roll out thinly between two sheets of plastic wrap. Rub butter into flour, add pecans and sugar, add egg. To make the red rose apple tart you will need:Ģ50g (8.82 ounces) or 1 1/2 cups plus 1 Tbsp plain or all purpose flourġ25g (4.41 ounces) or 1/2 cup plus one Tablespoon unsalted butterġ00g (3.53 ounces) or 1/2 cup caster sugarĦ0g (2.12 ounces) or ½ cup pecan nuts processed until fine (optional) Watch the video above to find out the secret to softening apples, as if they are cooked, without heating them. ![]() One of the challenges I faced with this recipe was how to keep the red colour of the apples because when heated they turned brown. I guess it’s true what they say – the simple things in life are often the best. Nobody dressed to impress, the kids forgot about their iPads and the conversation (and laughs) just flowed. We’ve just returned from a short trip to Melbourne, where we spent several days eating delicious food, swimming in the backyard pool and swapping stories with some of our closest friends. It’s beautiful enough to take centre place on a Christmas dessert buffet … but why wait when you could share it over afternoon tea with old friends. This dessert is a real crowd-pleaser with a delicious bouquet of gorgeous red apple roses, rich creamy custard and crisp pecan pastry. ![]()
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