APPLE ROSE TART

There are lot of apple rose tart recipe on internet,I found this blog after baking the rose apple look pinkish and beautiful and use the recipes from blog Time to cook. The first picture is the uncooked tart.It took me the whole morning to make this 12 apple rose tart.

APPLE ROSE TART
source;time to cook

Sweet crust pastry dough
250g plain flour
125g unsalted butter,chilled and diced
75g sugar (I use 40g)
1 egg beaten
1/2 lemon grated zest only

step instruction;
1.blitz the first 4 ingredients in a food processor until mixture resembles breadcrumbs
2.pour in the beaten eg in stages. This important,add about a tbsp at a time and give the flour time to absorb the liquid.The mixture will come comes together when sufficient liquid has been added.
3.when the mixture has come together,flip it out of the proessor and knead once or twice into a ball.cover and chilled for at least 30 minutes.

APPLE FILLING

Deep red apple 8 ( I use 9 medium size apple)
1 liter apple juice ( I use 500ml apple juice)
500 g sugar ( I use 250 g sugar)
1 lemon juice

Stir sugar and apple juice together in  a large,(I use medium size)Pan,until the sugar is fully dissolved.Cup apple in half vertically,remove the core and cut into thin  slices.,squeeze the lemon juice to the slice apple,gently mix well.Put in the slice into the apple syrup and simmer for 5 minutes or until cook.You need the apple to be soft enough so that you can roll them,but not too soft as to fall apart.Depending on how thickly you sliced the apple after a few minutes,you;ll find that the colour  from the skin leeches into the syrup and turn the flesh of the apple to  a wonderful dusky pink.lift the apple slice from the syrup with a slotted spoon and allow to drain/cool in sieve.( I put the apple slice into the apple syrup into 3 to 4 batches  (,I blend 4 apple and the unwanted small slice of  the apples  using 200ml water to blend together and strain to get 500ml apple juice)

Apple custard filling;
3 apples of your choice
100g sugar ( i use less sugar)
120ml thick double cream
1 tbsp lemon juice
1/2 rind lemon,large egg,2 large egg yolk
1-2 tbsp cornflour

mix the sugar,cream,egg yolk,lemon rind and juice.peel core and grated the apples finely over a sieve to drai n off excess  juice.stir into the egg/cream mixture mixture.Put cornflour into a cup and add some of the apple custard mix to it.stir until fully combined,stir cornflour mix into the main ingrdients.

TO ASSEMBLE;
Heat oven to 200c.Roll out the pastry thinly 3 mm.line the holes of the cupcake tin with pastry by whatever method you prefer.spoon in filling 1-2 per hole.I use hand to wrap,taking the cook apple slice pieces by pieces to wrap into the shape of rose and gently drop the wrap rose into each cup cook for 10 minutes,turn oven to 180c then cooked for another 10 mniutes or until pastry is cook and brown.( using 2 sheet of clean plastic sheet to roll the pastry tart)

While the tart are cooking,simmer the apple juice/sugar mixture over a medium high heat until the thicken to syrup.remove tart from oven,set aside to cool,brush tart with the sugar.