Inspired by her memories of family holidays in the UK, designer Cara recreated nostalgic patterns from caravanning in the 1960’s. This special range is a journey of surprise…. I also decided to bake these little tarts in my fabulous Panasonic Steam Combination Microwave, on the enamel shelf in the middle position, and they came out perfectly crisp and flaky, as you can see from the photos.Īs well as baking these tarts yesterday, I was also in receipt of an early mother’s day present myself, a fabulous selection of The Caravan Trail china and picnic-ware arrived for me, as part of my ongoing partnership with Churchill China and The Caravan Trail as their UK ambassador. The first thing I noticed was just how few ingredients you need for these “picture perfect” wee pies – all that is needed is a pack of ready-rolled puff pastry, some red skinned apples ( I used Pink Lady apples), some apricot jam, ground cinnamon, lemon juice and some icing sugar….and, after a bit of chopping, rolling and baking, you are rewarded with these pretty little fruit tarts.
#Rolled apple rose tart how to
I am an avid Pinterest fan, and about six or seven months ago I saw a pin for some Apple Rose Tarts which intrigued and fascinated me the pin showed a step-by-step photo how to make these gorgeous little apple tarts, and with a special day looming on the horizon, I decided to make a batch of Apple Rose Tarts for Mother’s Day. For more tips on freezing and defrosting food, read our article Love Your Freezer.Mothering Sunday, which the correct title for Mother’s Day in the UK, is just three days away now – this year the date falls on Sunday the 6th March, and just in time for this special day, I have created the prettiest tarts I’ve seen in a long time. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Will keep for 2-3 days in the fridge.įreeze cooked tart. Brush the honey over the apples and dust with a little icing sugar. Bake for 15-20 mins until the apples just begin to colour.Press it into the custard so it stands up, then arrange more apple roses in the custard, building a bouquet pattern using different quantities of apple to vary the flower sizes. Roll a piece of apple into a tight spiral, then wrap another piece around it to make different petal layers like a rose.Alternatively, cover with boiling water and leave for 5 mins before draining.
Fill the bowl with water until the apples are just covered and heat in the microwave on high for 4 mins, until they are flexible enough to be easily rolled without breaking. Very thinly slice the apples with a sharp knife, put in a large heatproof bowl and toss in the lemon juice to prevent browning. Spread the custard evenly into the tart case.Tip into a 23cm loose-bottomed, fluted tart tin and press evenly into the base and up the sides.Add the cinnamon, remaining 30g sugar, the butter and the egg white and pulse again until well combined. In a food processor, pulse the pecans and oats until they are finely chopped.Preheat the oven to gas 4, 180☌, fan 160☌.
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