This text is part of the special Pleasures notebook
There are bouquets of flowers, and there are flowers… which can be eaten! Try these rose-shaped tartlets to cook 100% locally.
12 servings
Ingredients
• 450 g (1 lb) homemade or store-bought puff pastry, thawed
• Butter for the mold
• Flour for the mold and the work surface
• 125 ml (½ cup) frozen cranberries
• 15 ml (1 tbsp.) maple syrup
• 160 ml (⅔ cup) water
• 3 medium apples
• 60 ml (¼ cup) apple jelly
• Ground pine nard or ground dune pepper (optional, to taste)
• Cranberry powder or seeds (optional) for decoration
Preparation
1. Preheat the oven to 190°C (375°F), place the rack in the center and butter then flour a 12 muffin tin.
2. In a small saucepan, heat the frozen cranberries with the maple syrup and water to soften them, then blend to obtain a liquid puree. To book.
3. Cut the unpeeled apples into four quarters and then remove the core. Slice the quarters into thin slices using a mandolin or sharp knife to obtain half-moons. Very gently mix the apple slices into the liquid cranberry puree.
4. Flour a work surface and roll out half of the puff pastry to obtain a rectangle of approximately 25 cm x 30 cm.
5. Cut the rectangle into 6 strips of approximately 4 cm x 30 cm.
6. Heat the apple jelly for a few moments to make it easy to brush (if necessary, add a little water), then brush half of the strips of dough (i.e. 2 cm wide by 30 cm long).
7. On the brushed side, arrange the apple slices, rounded side outwards, so that they overlap by half. If desired, sprinkle with a pinch of nard or dune pepper.
8. Fold half of the dough without jelly over the row of apples.
9. Then roll the strip on itself, which will form a rosette.
10. Place the rosette in a cavity of the muffin mold, then repeat the operation with the other strips.
11. Then repeat steps 4 to 10 with the other half of dough and apples to prepare the other six tartlets.
12. Cover the pan with foil and bake for 25 minutes. Remove foil and continue baking for 20 minutes, or until dough is cooked. (Watch: if the apples brown a little too much, replace the foil.)
13. Serve the tartlets cold or warm, with a little powder or cranberry seeds, if desired.
Note
It’s the vitamin C in lemon juice that prevents apples from browning. It is replaced here by cranberry, which also contains vitamin C and which gives a beautiful color to the tartlets.
This content was produced by the Special Publications team at Dutyrelating to marketing. The writing of the Duty did not take part.