Hidden Rose Apple Tarts

Recipe

13 INGREDIENTS • 13 STEPS • 1HR

Hidden Rose Apple Tarts

4.3

3 ratings

Juicy and crisp with just the right balance of sweet and tart, these apple tarts capture the beauty of hidden rose apples. Rose water, pistachios and a touch of nutmeg make for an intriguing combination when paired with the hidden rose apples.

Hidden Rose Apple Tarts

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Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

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Juicy and crisp with just the right balance of sweet and tart, these apple tarts capture the beauty of hidden rose apples. Rose water, pistachios and a touch of nutmeg make for an intriguing combination when paired with the hidden rose apples.

1HR

Total Time

$1.99

Cost Per Serving

Ingredients

Servings

4

US / Metric

Apples

3

Hidden Rose Apples®

cored, sliced into 1/8" wedges

or Other Pink Apple Variety

1/2 tsp

Rose Water

1/4 tsp

Ground Nutmeg

Pastry

1 pckg
(16 oz)

Puff Pastry, thawed

1/2 cup

Pistachios

1/2 cup

Granulated Sugar

1/2 tsp

Rose Water

1/4 tsp

Ground Nutmeg

1 pinch

1 Tbsp

Powdered Confectioners Sugar

Cardamom Whipped Cream

1 cup

Heavy Cream

1 Tbsp

Granulated Sugar

1/4 tsp

Ground Cardamom

Nutrition Per Serving

VIEW ALL

Calories

1051

Fat

70.2 g

Protein

12.0 g

Carbs

95.6 g

Hidden Rose Apple Tarts

Save

Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

http://www.ful-filled.com

Cooking InstructionsHide images

step 1

Gently toss the Hidden Rose Apples® (3), Granulated Sugar (1 Tbsp), Rose Water (1/2 tsp), and Ground Nutmeg (1/4 tsp) together in a large pot and heat over medium heat for about 7 minutes or until the apples are just flexible.

step 1 Gently toss the Hidden Rose Apples® (3), Granulated Sugar (1 Tbsp), Rose Water (1/2 tsp), and Ground Nutmeg (1/4 tsp) together in a large pot and heat over medium heat for about 7 minutes or until the apples are just flexible.

step 2

Remove from heat and cool to room temperature.

step 3

For the pastry, while the apples cool, preheat the oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper.

step 4

Add the Pistachios (1/2 cup) to the bowl of a food processor. Process until finely ground.

step 5

Add the Granulated Sugar (1/4 cup), Rose Water (1/2 tsp), Ground Nutmeg (1/4 tsp), and Salt (1 pinch) to ground pistachios. Pulse for about 10 seconds to incorporate.

step 6

Flour your work surface. Gently roll one sheet of Puff Pastry (1 pckg) with a rolling pin until smooth and large enough to cut out 2 6-inch rounds.

step 7

Repeat with the second sheet of puff pastry and place puff pastry rounds onto the parchment lined baking sheets.

step 8

To ensure the tarts will have a puffy outside crust, lightly score a border around the entire edge (about 1/2-inch in width) with a paring knife and then prick everything inside this border with a fork.

step 9

Evenly divide the ground pistachio blend onto the four pastry rounds, spreading it evenly across the inner circle of your puff pastry rounds.

step 9 Evenly divide the ground pistachio blend onto the four pastry rounds, spreading it evenly across the inner circle of your puff pastry rounds.

step 10

Arrange the cooled apple slices on top of the ground pistachio blend, starting on the outside of the circle, working your way into the center.

step 10 Arrange the cooled apple slices on top of the ground pistachio blend, starting on the outside of the circle, working your way into the center.

step 11

Sift each tart with Powdered Confectioners Sugar (1 Tbsp) and then bake the tarts on the centermost racks of the oven for 20 minutes, rotating the baking sheets 1/2 way through.

step 11 Sift each tart with Powdered Confectioners Sugar (1 Tbsp) and then bake the tarts on the centermost racks of the oven for 20 minutes, rotating the baking sheets 1/2 way through.

step 12

While the tarts bake, whip the Heavy Cream (1 cup) with the Granulated Sugar (1/4 cup) and Ground Cardamom (1/4 tsp) until they become soft peaks.

step 13

Once the tarts are done baking, let them cool at room temperature for about 10 minutes and then serve with generous scoops of the cardamom whipped cream on the side.

step 13 Once the tarts are done baking, let them cool at room temperature for about 10 minutes and then serve with generous scoops of the cardamom whipped cream on the side.

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