The great news is that they can hold their own - so, if you want a dollop of cream or crème fraîche, then it's purely for taste but not essential. While my roses were sitting in the fridge to be used, I made some mascarpone cream from the Saint-Honoré recipe in Teatime in Paris (replacing the violet with vanilla, of course!), just so that the rose could be held in shape - but the biggest surprise came when I realised the cream wasn't needed for prop reasons! After I had rolled up and placed the apple roses in each cavity of a mini-muffin mould and placed them in the fridge until needed, the apples had set. What I liked with her technique of soaking the roses was that they seemed a bit more "cooked" by melting the butter. The roses were not baked and pushed into the tart's pastry cream to hold their shape. Then I discovered Anne Reardon's version of preparing red apple roses for a tart. I liked this, but I felt it lacked the lovely romantic red apple rose look and so, to keep it simple, I wanted to avoid baking them. I experimented using a mixture of techniques, notably from pastry chef Christophe Michalak's method of peeling and slicing Golden Delicious apples, brushing with butter and topping with brown sugar and baking in the oven - then rolling. Could I have a tasty decor that wasn't difficult to make? Was it possible? Yes! Instead, I wanted to make a simple apple rose without the puff pastry that could also stand on its own without having to be pushed into a pastry cream to keep its shape. Pierre Hermé also uses this machine but instead makes little folds using raw apple dipped in lemon juice and water, which are placed into the pastry cream to hold them in. Alain Passard's roses are rolled from one large rectangular peeled apple "sheet" (I LOVE the look of this machine to do this!), packed one next to the other, and lightly baked in the oven. where the technique of wrapping the pastry around the apple slices is used to hold the rose in shape. We've seen so many apple rose tarts and pies on Pinterest, YouTube etc. So let me introduce you to the Apple Rose Tarte Tatin. I'm no chef, so I've been experimenting to find a much easier version to make at home. Since then, pastry chefs worldwide have followed with their own incredible artistic takes, including Pierre Hermé's Venus Cake.
His fabulous Tarte au Bouquet de Roses© took the traditional apple tart to the highest new creative level, inspired by French Haute-Couture, art, and his apple-loving home town in Brittany. The craze of Apple Rose tarts all started in Paris in 2013 with 3-Starred Michelin Chef of l'Arpège, Alain Passard. Who Originally Created the Apple Rose Tart?
APPLE ROSE TART RECIPE PUFF PASTRY HOW TO
Step-by-step how to make apple roses stand on their own. Serve immediately with the chantilly cream.Individual tarte tatins with apple roses, an easy make-ahead dessert recipe inspired by pastry chefs, Alain Passard and Christophe Felder. Ignite the alcohol with a match or lighter (be careful of your fingers) and pour over the tart. Warm a splash of calvados in a small pan.
For the chantilly cream, whisk the cream, icing sugar and vanilla seeds in a bowl until very soft (floppy) peaks form.Brush the pastry border with the beaten egg yolk, then bake in the oven for about 30 minutes or until golden brown and risen around the edge (see Roux’s Rules). Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubes of butter.Use the largest slices on the outside and the smallest slices in the middle. Working from the outside in, arrange them on the pastry, fanning them out (see Roux’s Rules). Cut the apple quarters into slices the thickness of a two-pound coin. Remove the pastry from the fridge and spread the stewed apple/apple sauce over it, leaving a 1cm border at the edges (this is to anchor the apples in place).Chill in the fridge for at least 10 minutes.
Crimp the edge (see Roux’s Rules), then turn the circle over and lay it directly onto a flat baking tray. Using a bowl or plate, cut a circle about 25cm in diameter. On a clean work surface, roll out the puff pastry into a large, 3mm-thick sheet.
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