These tartlets make a cute treat for afternoon tea or a nice present for a friend. They can also be made with pie sheet to save time, and to get a fluffier texture. In that case, roll the pie sheet to a 30 cm long and cut in 1 1/2 cm thick slices. Line the apples on the slices and roll to a rose shape.
I had some almond powder that needed to be used, so I made a tart crust version.
Apple Rose Tartlets (8 pcs)
30 g butter
30 g sugar
1 egg yolk
20 g almond powder
90 g plain flour
1 middle sized apple
25 g sugar
10 g butter
Cinnamon to taste
1) Make the dough first. Whisk the soft butter and sugar in a bowl until the mixture turns white and a bit fluffy.
2) Add the egg yolk little by little while mixing well.
3) Add the flour and almond powder using a sieve, and mix with a spatula. Don’t knead though!
4) Make the dough a one ball, and wrap with cling film. Mold to rectangular shape and let it rest in a fridge at least an hour.
5) Meanwhile make the filling. Wash the apple well, take off the core and cut in half. Cut in 1 mm thin slices vertically.
6) Put the slices in a heat resistant bowl, add sugar, cubed butter and cinnamon to your liking. Put on a cling film and heat in a 600 W microwave for 4 1/2 mins.
7) Mix once and let cool down. When cooled down, move to a sieve to cut the liquid.
8) If you use tartlet tins, spread them with butter. (I was lazy and made them without tins though…)
9) Take the dough out of fridge and cut to 8 pieces. Put a piece of wrap on a table and move one ball of dough on it. Cover with another piece of wrap and roll to 2 mm thin round. Cover the tin with the dough, and picket it with a fork. Repeat for the rest dough.
10) Bake in a 180°C oven for 10 mins.
11) Line 6 slices of apple on the table, partly on each other. Roll to a rose shape. Add layers until they are the size you want.
12) Put the rose on the tartlet, bake another 5 mins.
If you want, you can also add custard cream, but in that case be sure to bake the crust well.