Allow to defrost before baking or re-heating. ![]() Place the apple rose tarts into the prepared muffin or bun tray.īake the apple tarts in the pre-heated oven on the middle shelf for between 20 to 25 minutes or until the pastry is crisp, golden brown and puffed up and the apples are cooked, but not too dark.Īllow them to cool in the tin for 2 to 3 minutes, then gently ease them out of tin and place them on a wire cooling rack.ĭust with icing sugar to serve they are fabulous when served warm with ice cream, cream or crème fraiche.Ĭan be frozen at the pre-baked and baked stage. Place the apple slices (peel size up) along the top third of the pastry strips, overlapping them slightly as you lay them out.įold the bottom two thirds of the pastry up and over the bottom of the apple slices and then gently roll each strip to make a small "muffin shaped" tart - see photos. Place the ready rolled pastry onto a lightly floured pastry board, and using a rolling pin, roll it out to add 2" to 3" (5cms to 8cms) to the length of the pastry.Ĭut the two pastry sheets lengthways into 4 to 5 strips, or if the pastry is too long, cut widthways - you need strips long enough to place between 8 to 12 apple slices along the length.īrush the pastry strips with the apricot jam glaze and then sprinkle with ground cinnamon. (If you don't have a microwave, place the apples, water to cove them and the lemon juice in a pan and heat until boiling for 4 to 5 minutes until JUST soft but NOT cooked) Microwave the apple slices for 4 minutes on high, then drain and pat dry between 2 clean tea towels or with kitchen paper. (I baked these little tarts in my Panasonic Steam Combination Microwave, on the enamel shelf in the middle position)Ĭut the apples in half, from top to bottom, core the two halves then slice each half very thinly place the cut slices into a large microwaveable bowl filled with water to cover the apples, and with the lemon juice added. Bake for an additional 10 to 15 minutes, or until the pie is bubbling and golden brown.Pre-heat oven to 200C/400F/Gas mark 6 and spray a 12 x hole muffin or bun tray with the cake release spray. Make sure the top (skin side) of the slices sticks a little out of the strip. Arrange the apple slices on the dough, overlapping one another. Brush the apples with the remaining apricot glaze, then return the pie to the oven. Spread a thin layer of preserves on each strip of dough. Remove the pie from the oven and remove foil.Bake for 30 to 40 minutes, or until the apples are tender. Cover the pie with foil with vents for steam.To the remaining reserved liquid, add the apricot preserves and stir until dissolved. Pour half of the reserved liquid over the top of the apple slices.Fill in any spaces or gaps with remaining apples slices so they are packed tightly in the pie dish. Starting at the outside edge, begin to place the apple slices into the pie dish in circles, snuggly overlapping the apple slices and working toward the center of the dish.Brush the crimped pie crust with the egg wash. Fold the edges under and crimp with your fingers. Line a pie dish or a tart or quiche pan with the rolled-out dough. Place cut apple on cutting board and slice into very thin strips. Then, slice apples vertically in half and core apple. Now, fill a large mixing bowl halfway with water and squeeze the juice of 1/2 a lemon into it. On a lightly-floured surface, roll out the pie dough. Step-by-step directions: Next, combine the sugar and cinnamon in a small bowl and set aside.Over medium heat, simmer for about 15 minutes, until the liquid has reduced by half and thickened. Strain the juice from the apples into a small saucepan with the 2 tablespoons of butter.Carefully roll, seal the edge, and place in a greased muffin cup. Place the apples on the dough, as shown in picture above.Sprinkle with cinnamon. Let the apples sit for 30 minutes to release their juices. Preheat the oven to 375 degrees F (190 degrees C). Combine and toss with the sugar, granulated sugar, and ground cinnamon. Place the sliced apples in a large bowl.Using a sharp knife or a mandolin, slice each apple into ⅛-inch thick slices. Peel and core the apples, and cut in half. ![]()
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