Fold the puff pastry “closing” the apple on inside and then beginning from one extremity, fold it on itself.Add apple slices occupying half of the strip, with the round part up.Tale each strip and spread some apricot preserve on it.Open the puff pastry on a floured surface and roll it out enlarging it a bit but keeping the rectangular shape.Put the apricot preserve and 2 Tbsp of water into a small bowl and microwave for 1 minute.Microwave them until soft (time depends on your oven and the apples, I needed 8 minutes).Tempering the egg is absolutely crucial for this recipe. Evenly slicing the apples helps with the overall look and presentation. Use apples with color, like Jazz or Pink Lady®.
Slice them as thin as possible and put them into a bowl filled with water and the lemon juice. Apple Rose Tart Be the first to rate & review 1 Photo An apple and walnut custard tart.Wash the apples, cut them in halves and eliminate the seeds and hard parts, but keeping its red peel.Once the dates have softened, place them in a blender along with the soaking water and remaining filling ingredients. To make the date filling: start by softening the dates in 6 tbsp cup of hot water for about 10 minutes. I ate them as they are, but I believe they may match perfectly with a scoop of ice cream. Spray a muffin tin lightly with nonstick spray and set aside. The trick is: microwave them (for me at least 7 minutes, it will depend also on the apples and how thin they are sliced) until the slices are soft enough to be rolled up with the puff pastry. I would add that the apples have to be sliced as thin as possible, and I needed a longer time in the microwave.
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