#rose pie

[azurequillarts]

Art Trade with @crystaldenkis

Her name is Rose Pie, and she turned out more Rose than Pie, but thats okay, cause I really like her hair.

[i-wanted-to-tell-u]

ROSE FRANGIPANE TART  {For those u love}

Some desserts are made to be indulgenced slowly and with content smiles. Rose frangipane tart is a perfect marriage of almond, soft apples, cardamon and cinnamon and what a companion for a cold December evening! Bring some warm jasmine or earl grey tea, vanilla custard and maybe small glasses of good Calvados to the table - and let the time evaporate somewhere far away.

Serves: atleast 8, this is full stuff! Or you can just eat some more on the breakfast.

Effort: This is for "I have time, no need to hurry" days. Making this tart takes some time, but all the steps are relatively easy.

Serving ala mode: cut the outer ring first and then the inner part. A one rose for each plate.

Recipe:

For the roses:

4-8 medium size apples

4-8 tbsp sugar

2-4 tsp cinnamon

For the pastry:

225g plain flour

20g icing sugar

150g soft butter

Pinch of salt

Some grinded lemon peel

3 tbsp cold water

For the frangipane

150g ground almonds

1 tbsp ground cardamon

2 tbsp plain flour

125g soft butter

125g sugar

1 tbsp vanilla sugar 

3 eggs

Take note: the more roses u do, the less frangipane filling u might need. I used 5 apples and didn't fill the whole tart with he roses. I didn't want the tart to be too full, so saved around 1,5 dl frangipane mix and some raw pastry and made two tiny lemon frangipanes the next day. (Just add lemon juice and peel to the mix)

Start with he pastry. Blend flour, sugard and salt and work the soft butter (room temperature) in the mix with your fingers. Add the water to bring  the pastry together. Don't overwork the pastry. When ready, wrap it in cling film and leave to rest  in the fridge. Atleast half-an-hour, but longer time doesn't hurt.

Next the apples. Peel, core and cut into thin slices. The more the apples, the more roses. Combine sugar and cinnamon. Basic rule: 1 tbsp sugar and alf tbsp cinnamon for one apple. (But it's also matter of taste how strong cinnamon taste u want for the tart.) Sprinkle some sugar cinnamon mix evenly on a non-stick pan to cover its base and continue with medium heat. Place the apple slices when sugar starts to melt. Cook them about one minute or until they are soft. When ready, put  them on a plate or baking paper sugared side up or else they'll stick to the plate and torn. This takes time, so I'm quite sure this could be done easily in the oven with almost the same results.

Preheat the oven to 170c.

Then the roses. Let the slices cool completely and start then to roll/assemble them into roses. Start with small slice and roll it tightly as a inner core and so on. Use around two thirds or the slices, and let the rest wait for a while.

Pastry! Butter a 25 cm tart tin or pie form. Remove the pastry from the fridge and roll it out on a floured surface to line the tin. Fill with crumpled foil and baking beans and bake for 10 mins. remove foil and bake for 5 more inutes (or just forget the foils and beans and bake it for 15 minutes. World or the tart doesn't explode.)

Frangipane time! While the pastry is in the oven combine all the frangipane ingredients until smooth. When ready, spoon almost all the frangipane in the pastry case. Then arrange the roses on a plate and see if you need to add more slices to reach your goal: tart full of roses or just some roses. Then place the roses in the frangipane and. Return to to the oven and bake for 20 minutes or until golden.

Finally its time to eat. Serve hot or cold. Dust a bit of confectioners sugar on it, if u wish to have more winter/christmas feel to it.

[writteninash]

Before and After shots. 

So I saw this pin on pinterest with an apple pie that looked like a rose because of how the apples were arranged. I thought I'd try it out. It took about an hour to layout all the apples for both pies and they look pretty damn good if I don't say so myself.