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.
If someone asked me what’s my favourite fruit, I would say apple. I mean, I love most fruits, and in the autumn kakis, or Japanese persimmons, are irresistible, but can you think more versatile fruit than an apple? There are many fruits that are sweeter or more exotic than the apple, but the humbleness of the apple gives us almost unlimited variations with cooking or baking.
As a reader of my blog might have noticed, I like to try out new ways of using a rice cooker. Thus when I found a recipe for Tarte Tatin made with a rice cooker, I immediately wanted to try out.
Tarte Tatin with Rice Cooker (3合分)
2 middle sized apples
30 g butter cut in 1 cm cubes
3 tbs sugar
1 tsp lemon juice
15 g butter
35 g almond powder
20 g sugar
15 g plain flour
1/8 tsp baking powder
*liquid from the apples
1) Peel the apples and cut them in 4 chunks. Cut out the core with seeds.
2) Wipe some butter to the bowl of the rice cooker, and put half of the butter and sugar (for the filling) in it. Arrange the apple chunks in the bowl so that the round side faces down. Add rest of the butter and sugar, sprinkle lemon juice over the apples, and turn the rice cooker on.
3) Make the tart dough. Melt the butter in the microwave, and let it cool down a bit.
4) Mix almond powder and sugar in a bowl, add egg and mix lightly.
5) Mix flour and baking powder, and add to the dough using a sifter. Mix lightly, but don’t knead. Add the melted butter and mix well.
6) When the rice cooker finishes, pour out the liquid to a separate bowl. Be careful, as the rice cooker bowl is hot! After cooling the liquid down a little bit, mix it to the dough.
7) Check that the apples are neatly at the bottom of the bowl, and crush them lightly to make the surface even. Pour the tart dough on the apples, and turn the rice cooker on again.
8) When finished, turn the bowl over to get the tart out.
I went to Shimokitazawa after not visiting the area a long time. You always hear that there are so many nice cafes and restaurants, but I have always found it a bit overhyped…
Outlying the main area I found this nice and cozy cafe in the residential area. They were serving pancakes, and of course I chose ricotta cheese pancakes with apples & maple butter.
With three pancakes, apple slices and bananas it was quite good treat for 1000 yen, and the taste was also nothing to complain about. For some reason the set also included a home-made ice cream afterwards, although I couldn’t find a mention about it in the menu. Nice surprise though.
In the evenings cafe claims to change to a Spain bar, so next time an evening visit might be a good idea…
Found this nice cafe when going to watch fireworks in Edogawa. Interior design was chic but cozy, and thanks to the location in the outskirts, the prices were really affordable.
I chose vegetable curry, which came with consomme soup (780 yen). It came in a hot plate, so the rice was partly scorched from the bottom. During the lunch time, glass wine was 100 yen, so complaining about that it was semi dry wouldn’t be fair…
Desserts were all 280 yen, so I tried dark cherry tart. Luckily it was small as it was very sweet, but gave a good closing to the lunch.
Hotteok are pancakes that are filled with brown sugar and grounded peanuts & sesame seeds.
Hotteok (5 pcs)
1,5 cups wheat flour
1/2 cup milk
1/2 tsp salt
1/2 tbs dry yeast
1/4 cup water (35°C)
1/4 tbs sugar
1/2 cup brown sugar
1/4 tbs cinnamon
1/2 tbs roasted & grounded sesame seeds
1 1/2 tbs roasted & grounded peanuts
1) Mix yeast and sugar with warm water.
2) Mix flour and salt in a bowl, add milk and yeast-water mix and knead until the dough doesn’t stick to the bowl anymore. Put some wrap on the bowl and let it proof for 2 hours.
3) Mix the ingredients of the filling.
4) Cut the dough in 5 equal sized pieces. Round them with a rolling pin.
5) Take the dough in your hand (using some vegetable oil prevents it to stick to your hand) and put 1 tbs of filling in the middle of the dough.
6) Enclose the filling inside the bun by pulling the ends of the dough. Pinch to close. Noe you should have a round bun.
7) Warm some vegetable oil on the frying pan. Place the bun to the pan seam side down and fry for 10 sec. Turn around and flatten the bun with a paddle (thickness should be around 1 cm). Fry with low heat until both sides have nice colour.
This is a nice and cozy cafe near Yoyogi park. However, it is not on the Harajuku side of park, where all the people gather, but on the other side. Thus there was plenty of space in a Saturday afternoon, when the cafes on the Harajuku side are packed with people.
Of course I had to taste their version of Bill’s classic, ricotta cheese pancakes. Have to say that they tasted as good as on the other side of the park, but without 1 and half hour lining up.
Cafe also has a Facebook page, and if you like their page you will get a drink 50% off.
This is a small cafe in Higashi Kodaira. The shops near the station are either chain restaurants or fast food type shops, but this cafe is a wonderful exception to that rule.
Cake set is a good choice, as there are lots of options. I took strawberry tart. Drink can also be chosen from the whole menu, not only regular coffee or tea. This red drink is a fruit tea called “strawberry cocktail”.
The interior of the cafe is also stylish and refreshing♪ Recommendation for a laid-back Saturday afternoon!