![]() Using a pastry brush, brush the apple roses with the reserved syrup as they’re cooling. Remove the tarts from the oven and put on a cooling rack.Bake for 25-30 minutes until the frangipane is set and golden. Chill the tarts for 15 minutes, then transfer to a baking tray. Gently press each apple rose into the frangipane in the tarts.Repeat with the remaining slices to make a second apple rose, then press any remaining slices onto the sides of the apple roses. Shape (the ‘rose’ will sit flat when completely rolled). ![]() Starting from the left hand side, carefully roll up the line of apple slices into a rose Continue in a long line across the board until you’ve used half the apple slices or reached the edge of the board. ![]() Add a second slice next to the first, overlapping it halfway.
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