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Tomorrow night, I'm going to try cooking those chicken balls with the ham in them! Sorry to run on like this, but when I cook and get something edible, that's a stupendous thing! Thank you, Chef John! Yeah, well, anyway, these crunched, and they were so good! And I didn't even have to squint to see they were rose shaped. I'll use more dough to glue them next time. I made three: two fell apart and one stayed together. Cover and bring to a boil and let cook for 10 mins. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10) Meanwhile, place apple chunks, sugar, juice, water cinnamon, and zest in a heavy-bottomed saucepan. I have a small oven and I think it cooks hot, so in the future, I'm turning down the temps. Turn out onto a floured surface and roll into a ball and then pat down into a disk. I didn't have any of those little dish thingys, so I put them on foil on a cookie sheet and baked away. That came out OK, and the only thing I had a problem with was burning the apple roses a little in the oven. Cut each apple into quarters and remove the core with a paring knife. Use a sharp knife to cut each sheet into 6 strips, for a total of 12 strips of puff pastry. Unfold each sheet of puff pastry and lay out on a clean, dry surface. I had to use pie dough I bought at the store because I don't have a rolling pin yet and I've learned the hard way that using a soup can just doesn't do the same job. Preheat the oven to 400 degrees Fahrenheit. These turned out really good! I had a few mishaps: I quartered the apple instead of halving it (I knew I'd screw something up so, that's why I got two apples) I layered the apples the wrong way (back to the video), when I corrected that, I couldn't figure out why I had so much dough so I put on another layer of apples (back to the video), took them all off and folded the dough rolled them up, knew I forgot something (back to the video - yes, I have a recipe box and recipe cards, no, I didn't take notes, yes, I'm lazy), added more sugar and cinnamon and rolled them back up again threw them in the oven and burnt my finger.

Serve.Scarfing down the last of these as I type this. When tarts have cooled, pipe empty centers with a portion of foie gras mousse and top with a little sea salt. 4 small reddish-skinned apples, such as Braeburns 1 tube Dr Oetker pink gel food colour 375g ready-rolled puff pastry flour, for dusting 2 tbsp caster sugar. Add the softened foie gras mousse to a pastry bag fitted with the 1/2 inch plain tip.

NOTESĤ tablespoons Unsalted butter Melted, divided useġ Sheet Frozen Puff Pastry Thawed in refrigeratorĦ. When tarts have cooled, pipe empty centers with a portion of foie gras mousse and top with a little sea salt. Using an offset spatula, remove the tarts and cool on a wire rack.Ħ. Bake until puff pastry is firm and cooked through and apples are lightly browned, about 25 to 30 minutes. Transfer pans to the oven and immediately lower heat to 350☏. Repeat with remaining apples and pastry.ĥ. Carefully place the rose, petals up, in the prepared tins. Starting at the 5 inch portion without apples, gently roll the edge of the pastry, like a snail, until the entire length is rolled up and a rose shape is achieved. Unfold each sheet of puff pastry and lay out on a clean, dry surface. Fold up the bottom half of the pastry this will secure the bottom edge of the apples. Brush the apple slices with melted butter. Starting 5 inches in from the left side, lay apple slices over the top half of the pastry strips, overlapping slices at the apples halfway point. Assemble the roses one by one: use a rolling pen to lightly rollout strips to equal about 16 inches long. These make a striking and elegant dessert to serve at a small dinner party or a tasty finish to an intimate Thanksgiving gathering. It’s basically a miniaturized French apple tart made even simpler by using puff pastry as the crust. Cut the puff pastry in three-quarter inch strips. Today the apple gets to wear the shiny crown and strut its stuff in these individual puff pastry tarts. Lightly brush the cups of two standard muffin tins with melted butter, set aside.ģ. Remove the foie Gras mousse from the refrigerator to temper.Ģ.

Puff pastry apple rose tart