Step-by-Step Guide to Make Super Quick Homemade Apple Rose Tarts
Lulu Welch 08/07/2020 10:41
Apple Rose Tarts
Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, apple rose tarts. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Apple Rose Tarts is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Apple Rose Tarts is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook apple rose tarts using 13 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Apple Rose Tarts:
Prepare Apples
Get 3 large red apples
Take 1 1/2 cup sugar
Prepare 4 cup light apple juice
Make ready Custard
Get 1/2 cup milk
Take 1/2 cup sugar
Take 1 tbsp lemon juice
Make ready 1/2 tsp lemon zest
Prepare 1 egg
Make ready 2 egg yolks
Make ready 1 packages of 16 mini tart shells
Take 1 turbanado sugar
Instructions to make Apple Rose Tarts:
Line a baking sheet with parchment paper. Set aside.
Cut apples in half and core. Slice apples as thinly as possible for easier rolling later.
In a medium saucepan combine apple slices, apple juice and sugar. Cook apples for about 10 minutes until soft and pliable, not mushy.
Drain the apples and allow to cool.
Preheat oven to 350 °.
In a large mixing bowl, combine all custard ingredients and set aside.
Once apples have cooled, take 3 or 4 apple slices and layer them on top of each other overlapping each one slightly. Gently roll the apples up and this will form your rose. Sit the apple rose into the tart shell tucking in the end of the last apple in the roll.
Carefully take spoon and fill tarts with custard pouring on top through the rose.
Sprinkle tops with turbanado or regular sugar.
Bake for 8 to 10 minutes. Cool and enjoy!
Recipe adapted from Time to Cook.
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