I saw this interesting video to make this tart (from the Whatever You Do Blog) and immediately tried it out over the weekend.
First prepare the apples. Core and cut apple into half. Slice thinly and place in a pan, add 1 tbsp sugar, 2 tbsp honey (I used Maple syrup) and 3 tbsp water. Bring to a boil on low heat for around 3-4 minutes. Remove, drain (keep the syrup) and set aside to cool.
Prepare the pastry. Rub about 113 gm butter into 140gm of flour and add 3 tbsp of the syrup to make a soft dough. This is a very soft pastry and I had to chill it for easy handling.
Roll pastry out and cut into 1 inch strip (yes, I know mine looks thicker) and place cooled apple slices (overlapping) along the strip.
carefully roll the strip up to form ....
....an apple rose tart!
Place into cupcake liner (I use the muffin tray) and bake at 200C for around 15-20 minutes till golden brown. Remove and cool. I brush the top with some apricot jam. While these definitely look pretty, the pastry was a bit dry and crumbly. The next time, I will try it with a short crust pastry instead.
I still had same of the pastry dough left from making the siew pau. I cooked some chicken curry paste and baked some Curry Chicken pau!
Our blooming flower teas to enjoy with the mooncakes.
Also enjoyed this delicious Bubor Cha Cha cooked by my neighbour! Especially loved the chewy coloured balls of tapioca flour.
Of course, the double yolk mooncakes.....