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RECIPE
13 INGREDIENTS13 STEPS1HR

Hidden Rose Apple Tarts

4.3
3 Ratings

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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

Ful-Filled

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 ...
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

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 tsp
Rose Water
1/4 tsp
Ground Nutmeg
1 pinch
1 Tbsp
Powdered Confectioners Sugar

Cardamom Whipped Cream

1 cup
Heavy Cream
1/4 tsp
Ground Cardamom

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Nutrition Per Serving

VIEW ALL
CALORIES
1051
FAT
70.2 g
PROTEIN
12.0 g
CARBS
95.6 g

Author's Notes

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Cooking Instructions

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Step 1
Gently toss the Hidden Rose Apples® (3), Granulated Sugar (1 tablespoon), Rose Water (1/2 teaspoon), and Ground Nutmeg (1/4 teaspoon) 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 teaspoon), Ground Nutmeg (1/4 teaspoon), 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 package) 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 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 tablespoon) 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 teaspoon) 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.

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Nutrition Per Serving
Calories
1051
% Daily Value*
Fat
70.2 g
90%
Saturated Fat
25.7 g
128%
Trans Fat
0.0 g
--
Cholesterol
78.7 mg
26%
Carbohydrates
95.6 g
35%
Fiber
3.4 g
12%
Sugars
31.7 g
--
Protein
12.0 g
24%
Sodium
282.8 mg
12%
Vitamin D
--
--
Calcium
139.2 mg
11%
Iron
3.6 mg
20%
Potassium
422.0 mg
9%
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