This dessert is a real crowd-pleaser with a delicious bouquet of gorgeous red apple roses, rich creamy custard and crisp pecan pastry. It’s beautiful enough to take centre place on a Christmas dessert buffet … but why wait when you could share it over afternoon tea with old friends. We’ve just returned from a short trip to Melbourne, where we spent several days eating delicious food, swimming in the backyard pool and swapping stories with some of our closest friends. The afternoons drifted by so easily. Nobody dressed to impress, the kids forgot about their iPads and the conversation (and laughs) just flowed. I guess it’s true what they say – the simple things in life are often the best.
One of the challenges I faced with this recipe was how to keep the red colour of the apples because when heated they turned brown. Watch the video above to find out the secret to softening apples, as if they are cooked, without heating them. You’ll be surprised.
To make the red rose apple tart you will need:
Pastry
250g (8.82 ounces) or 1 1/2 cups plus 1 Tbsp plain or all purpose flour
125g (4.41 ounces) or 1/2 cup plus one tablespoon unsalted butter
100g (3.53 ounces) or 1/2 cup caster sugar
60g (2.12 ounces) or ½ cup pecan nuts processed until fine (optional)
1 egg
Rub butter into flour, add pecans and sugar, add egg. Roll out thinly between two sheets of plastic wrap.
Line the pie dish with the pastry. Bake in the oven until crisp.
250g (8.82 ounces) or 1 1/2 cups plus 1 Tbsp plain or all purpose flour
125g (4.41 ounces) or 1/2 cup plus one tablespoon unsalted butter
100g (3.53 ounces) or 1/2 cup caster sugar
60g (2.12 ounces) or ½ cup pecan nuts processed until fine (optional)
1 egg
Rub butter into flour, add pecans and sugar, add egg. Roll out thinly between two sheets of plastic wrap.
Line the pie dish with the pastry. Bake in the oven until crisp.
Jam Glaze
80g (2.82 ounces) or ¼ cup jam (jelly if you are in the USA)
1 Tablespoon water
Heat in a saucepan, strain through fine sieve, brush onto base using a pastry brush.
80g (2.82 ounces) or ¼ cup jam (jelly if you are in the USA)
1 Tablespoon water
Heat in a saucepan, strain through fine sieve, brush onto base using a pastry brush.
Custard
200millilitres (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp milk (4% fat)
60g (2.12 ounces) or 4 egg yolks
37g (1.31 ounces) or 3 Tbsp caster (super fine) sugar
14g (0.49 ounces) or 2 Tbsp cornflour (cornstarch)
100millilitres (3.38 fluid ounces) cream (35% fat)
vanilla to taste
Whisk together the yolks, sugar and cornstarch and a little milk. Heat remaining milk on stovetop and bring to the boil. Add in slurry and boil to thicken. Stir in cream and vanilla.
200millilitres (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp milk (4% fat)
60g (2.12 ounces) or 4 egg yolks
37g (1.31 ounces) or 3 Tbsp caster (super fine) sugar
14g (0.49 ounces) or 2 Tbsp cornflour (cornstarch)
100millilitres (3.38 fluid ounces) cream (35% fat)
vanilla to taste
Whisk together the yolks, sugar and cornstarch and a little milk. Heat remaining milk on stovetop and bring to the boil. Add in slurry and boil to thicken. Stir in cream and vanilla.
Red Apple Roses
16 red apples – look for large and red all over
125millilitres (4.23 fluid ounces) or ½ cup fresh orange juice
105g (3.7 ounces) or ½ cup sugar
110g (3.88 ounces) or ½ cup melted butter
Slice apples with mandolin, place in bowl with sugar butter and orange juice mixture. Leave to soak for 10 minutes.
Assemble the rose apple tart as shown in the video.
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