![]() ![]() Peel, core, and slice apples 1/4 inch thick. ![]() Transfer to a baking sheet place in freezer. Makes 8 Prep: 25 minutes Cook: 25 minutes 5 Points per tart DF, VEG Ingredients: 1 egg, lightly beaten 3 tsp caster sugar 1 tbs almond meal 1 tbs 99. Let it simmer for 3-5 minutes just until the slices get flexible enough but not too soft or mushy. Trim edges with a pizza cutter or sharp paring knife. Put the saucepan on medium heat and bring it to boil. Place on a serving dish and sift powdered sugar over each tart before serving. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Remove from the oven and take each tart from the muffin tin immediately and cool on a wire rack for 5 minutes. Bake for 20 - 30 minutes or until the pastry is golden. 8123 likes, 157 comments - Wendy Home Decor (thekwendyhome) on Instagram: I make and share this apple rose tart recipe every year around this time.Place each in a well buttered muffin tin. Once rolled, press the end into the roll to seal it. Starting on one side, being to roll the pastry and apples being sure that the apples stay tucked into the pastry. Fold the other half of the pastry over the slices sealing both ends. Drain water and lemon juice from the apples and begin to place the slices in a double layer along one side of the pastry leaving ⅓ of the skin side of the apple above the pastry. Smooth out one tablespoon of apricot jam per slice of pastry. Slice each of the sheets of pastry into 8 equal strips.Place in a bowl, pouring lemon juice and boiled water over the apple slices, set aside. Slice apples in half, removing the core, then slice each half thinly.Preheat oven to 400 degrees and bring water to a boil. ![]()
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