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Ingredient
Blueberry & Apple Rose Tart
Introduce
Chef :
Rishika KrishnaBlueberry & Apple Rose Tart
Made this tart by stitching together a few different recipes I like 🍎+🌹+🥧 as for the custard, just use whatever works best with your schedule and pantry!
Ingredient
Food ration :
12 peopleCooking time :
5 hrs
2 1/4 cup
all-purpose flour
1/2 cup
powdered sugar
3/8 tsp
salt
3/4 cup
unsalted butter
3 tsp
heavy cream
3/4 tsp
vanilla extract
3-4 cups
using your favorite recipe
1/2 cup
sugar
3/4 cup
water
1/8 tsp
saffron threads
4 1/2 tsp
rose water
Cooking instructions
* Step 1
Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl
* Step 2
Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal
* Step 3
Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl
* Step 4
Wrap the dough tightly in plastic wrap, and chill for 1 hour
* Step 5
On a lightly floured surface, roll the dough to a thickness of about 1/8-inch
* Step 6
Press the dough gently into the tart pan(s), trimming away any excess
* Step 7
Bake for 20 minutes at 375 degrees F—prick the bottom with the tines of a fork (this will prevent it from getting air trapped underneath and poofing up as it bakes)
* Step 8
Spread the custard in/over the tart shell/base
* Step 9
Warm the apple slices in the microwave until pliable
* Step 10
Roll a slice of apple into a tight spiral and stand it up vertically in the custard
* Step 11
Continue to arrange apple slices in a concentric pattern around the first one, building a rose pattern
* Step 12
Repeat until the top of the tart is completely covered with apple roses
* Step 13
Drop some blueberries or any other fruits of your choice on there! This bake was for the 4th of July so I was looking for some blue 😋
* Step 14
Crush saffron with a mortar and pestle or on a plate with the handle of a wooden spoon
* Step 15
In a small saucepan, mix sugar, water, and the saffron.
* Step 16
Cook over medium-low heat, stirring often, until liquid is reduced to 1 1/2 cups, about 5 minutes.
* Step 17
Let cool, then stir in rose water.
* Step 18
Brush glaze over the fruits, for shine.
Note: if there is a photo you can click to enlarge it
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