Tag Archive for apples

How to Make Apple Roses

I consider this one to be a Pinterest win.

A few weeks back, I started to notice this thing in my feeds, over and over. People were making tarts and pies–not a strange thing, given this time of the year. But instead of just chopping the apples up and throwing them in a pie shell, they were beautifully, artfully presented.

The apple rose was one of them, and I thought, “how hard can that be??” after reading a few tutorials. So I thought I’d give it a shot.

They actually are not hard to make. The trickiest thing about them is cooking the apples to the right consistency. You want your apples to be pliable, but not mushy. For me, 2 minutes in the microwave was not quite enough, but 3 was too much. You’ll have to play around with times.

These taste just like apple pie, but they are arguably much prettier.

On to the tutorial!

How to Make Apple Roses

Ingredients:

  • puff pastry, thawed
  • crisp apples, like jonagolds
  • apple butter or apricot jam
  • cinnamon & sugar for sprinkling (I like cardamom, too)
  • butter
  • lemon juice

Method:

  1. Halve and core your apples (you don’t need to peel them). Using a mandolin or even just a knife, cut very thin half-moon slices.
  2. Place the apple slices in a small, microwave-proof bowl, and cover with water and couple of tablespoons of lemon juice. Place in the microwave and cook on full for 2-3 minutes, just until the apple slices are soft and pliable. Allow to cool so you can work with them.
  3. Cut your puff pastry (width-wise) into 1.5″-2″ strips.
  4. Lay the strip of puff pastry down on your work surface, and brush the top with the jam.
  5. Now, starting at one end, begin to lay your apple slices end to end on the puff pastry. You want the top of the apples (the arc part) to be peeking up over the top of the puff pastry, and you want a margin of puff pastry at the bottom. You can overlap your slices a little if you like.
  6. Once you have the pastry covered with apple, begin to carefully roll it up from one end to the other.
  7. Drop “roses” into a pre-buttered muffin tin. Brush each with a little butter, then sprinkle with a little sugar and cinnamon.
  8. Bake in a 375 degree oven for about 30 minutes, or until golden.

Pear, Apple & Quince Tarte Tatin with Criollo Salted Caramel Liqueur

A couple of weeks back, I got some samples that made me very, very happy. They were of the alcoholic variety, and opening that box was like Christmas.

These treats came from Criollo, a chocolate liqueur manufacturer out of Ontario. The box contained two incredibly elegant bottles: one Chocolate Raspberry Truffle Liqueur, and one Chocolate Sea Salted Caramel.

Criollo Liqueur

Alone, sipped over a bit of ice, they are delicious, and incredibly indulgent. The amber Sea Salted Caramel is syrupy, bursting with rich caramel. The Chocolate Raspberry Truffle reminded me of the raspberry-jam filled mallow cookies I used to eat as a kid, but grown-up.

So I got to work. How to incorporate these beauties into a recipe? Caramel and chocolate pair well with almost everything…

That weekend, I ended up in Victoria, and while there, I visited my friend Liz. She gave me some quince she had picked, and seeing as I’ve been on a bit of a tarte tatin obsession lately, I thought I’d use both in a recipe.

Inspired by one made by Chef David Hawksworth, this Tarte Tatin is much simpler and more “lazy” than the Julia Child one I posted a couple weeks back. It makes individual portions, rather than an entire pie, and you can easily make it gluten-free by swapping out the puff pastry for an oatmeal crumble topping.

Plus, y’know, the booze…

Now, I’ve never cooked with quince before. If you haven’t either, it’s a kind of cross between an apple and a pear, but it’s more fibrous. The core is very tough, I could barely get a knife through it, and the seeds are supposedly poisonous if you eat too many of them. But they added a nice layer of flavour to the tarte tatin.

Apple, Pear & Quince Tarte Tatin

Pear, Apple & Quince Tarte Tatin with Criollo Salted Caramel Liqueur

(adapted from this recipe)

Ingredients:

  • 2 firm apples (like Granny Smith), peeled, cored and sliced into 6ths
  • 2 pears, peeled, cored and cut into 6ths
  • 1 quince, peeled, and sliced off of its core
  • 1/3 c + 2 tbsps butter
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • 2/3 cup sugar
  • 2 tbsp Cirollo Chocolate Salted Caramel Liqueur
  • 1/2 tsp vanilla
  • Puff pastry, thawed

Method:

  • In a large sauté pan, melt the 2 tbsp of the butter and add the fruit, cinnamon, vanilla, and cloves. Sauté 8 minutes.
  • In a separate medium-sized, heavy bottomed pot, melt the 1/3 cup butter over medium heat. When it begins to bubble, add sugar and liqueur and turn heat to low. Stir over low heat until sugar is dissolved. Increase heat to medium and cook until sugar begins to darken, but not boil (about 10 to 12 minutes). Keep an eye on the caramel! Do not check your email! You can add a tablespoon or so of water if you feel like the consistency is getting too thick.
  • Pour caramel into bottom of 6 ramekins, pack the fruit on top, and cover each with a circle of puff pastry that you’ve cut to size. Bake 10 to 15 minutes in a 400 degree oven, until the puff pastry is golden.
  • Remove from the oven and allow to cool a little. When manageable, put a plate over top of the ramekin, and then invert so that the puff pastry forms a crust on the bottom, and the caramel drips down over the apples. You can serve with ice cream or whipped cream if you like.