APPLE-ALMOND ROSE TARTLETS
Steps:
- Crust: Form dough as with a normal pie crust. Gather dough and roll out on a piece of plastic wrap to about 1/4-inch thickness. Cut out dough into rounds to match size of the muffin tins. Line tins with dough. Prick bottoms of crust with a fork, and bake for 8 minutes. Remove from oven and allow to cool completely. Poached Apples: Cut apples into quarters and then into thin, vertical slices. Combine sugar and apple juice in a medium-sized pan and bring to a simmer. Place apple slices in apple juice and simmer 5 minutes, or until tender (I did mine in 3 separate batches to ensure even cooking). Remove apple slices from liquid with a slotted spoon and place on paper towels to drain/cool. Continue to simmer apple juice over medium-high heat until mixture thickens to a syrup, about 20-25 minutes. Set aside. Almond Custard: Beat egg yolks and sugar in a medium-sized bowl until thick/pale. Beat in cream, zest, and extracts. Whisk a few tablespoons of custard into flour and then combine flour mixture with rest of filling (prevents flour from clumping and ensures even distribution). Fill each tartlet shell with 1-2 tablespoons of filling. For the rose decoration, lay out ten slices of poached apple in a straight line with each slice overlapping half of the previous one. Starting at left side, roll up the line of apple slices into a rose shape and gently place in filling. Repeat for each tartlet. Bake 20 minutes, or until crust begins to brown (filling will still be slightly liquid). Remove and let cool. Brush rose tops with apple syrup and chill tartlets for about 2 hours to allow custard to set.
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