The Beekman Boys always offer up fresh culinary ideas inspired by idyllic country life on their farm in New York State, and these elegant apple tartlets are no exception! Infuse your hosting spread with a touch of country charm while indulging in seasonal flavours when you make these delicate apple roses. Sure to please, as they offer classic components of the beloved-apple pie, these apple tartlets are a fresh new way to incorporate fall’s favourite fruit into your baking repertoire. Don’t be intimidated by their seemingly complex appearance: these tartlets are shockingly simply to make. Opt for this beautiful and scrumptious Beekman recipe and make an impression on your holiday guests!
(Makes 10 roses)
- 4 large apples of different colours
- Juice of 1 lemon
- 1 lb puff pastry, home-made or store-bought
- 1 egg, lightly beaten (for egg wash)
- 7 ¾ oz applesauce, about 1 scant cup
- 7 tbsp butter, melted until lukewarm
- 5 oz quince jelly (for the glaze)
- Core the apples, but of course, do not peel them. Cut them in half from top to bottom. Have a bowl of cold water ready with the lemon juice stirred in.
- Using a mandolin, slice the apples very thinly, dipping them immediately in the bowl of water so they do not brown.
- Place the bowl with the apple slices in a microwave oven on medium-high for about 1 minute to soften them slightly. If you do not have a microwave oven, simply warm the lemony water and leave the slices until softened.
- Drain the slices and oat them dry carefully. Sort them according to the colour of their skins.
- Preheat the oven to 350° F.
- Roll the puff pastry into a 16”x25” rectangle and brush it with the egg wash. Cut the rectangle into 10 strips, each 2 1/2” wide and 16” long. Using one colour of apple per rose tartlet, place the apple slices along the strip of the puff pastry, overlapping them like roof tiles. Leave just under ½” overhand of apples—skin side on the exterior—on one side of the pastry strip. In the centre of the apple slices, drizzle a line of applesauce from one end to the other.
- Fold the strip into two, pressing down lightly on the end, and then roll it up in a spiral. Place each rose in a silicone mold with the visible part of the apples facing upward and brush generously with the melted butter.
- Bake for 40 to 45 minutes, checking regularly on how they are colouring. Remove them when the pastry is a lovely golden colour. Immediately turn the roses out of the molds and allow to cool on a rack.
- Lightly heat the quince jelly and lustre the roses with it to give them a nice sheen.
- If you don’t have apple sauce, you could use honey or a bit of jelly.
- If you don’t have quince jelly, that’s ok! Substitute with any jelly you enjoy!
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