Apple Rose Tarts & Rose Bud Tarts

Apple Rose Tarts - Candy Coated Culinista

Apple Rose Tarts – Candy Coated Culinista

I have been eyeing this recipe for about a year now and have wanted to make apple rose tarts so badly. I just didn’t trust my skill level; as I found this to be one of those what I like to call more “cheffy” desserts; which requires a certain amount of skill and finesse that this home cook probably doesn’t have yet. Well when my male co-worker came to work after promising to make these with 24 apple rose tarts in hand believe me it was on. I thought if he can do it I can surely, not because he was a male but because he isn’t a baker by any means. So if that’s the case then what am I afraid of and that weekend I spent a couple of hours squashing my fear.

Yield/Serving: 14-18
Prep Time:
1 hour
Cook Time: 30-35 minutes
Difficulty level is: Medium, time consuming

Ingredients
• 450g box of butter puff pastry , contains 2 rolls/packages
• 6 royal gala apples, thinly sliced
• Lemon juice
• 1 cup raspberry jam
• 1 tbsp cinnamon
• 1 tsp cardamon
• Raspberries, for centre of tart
• Confectioners’ sugar, to decorate

Assembly
1. Preheat oven to 360°F.
2. Spray muffin tray with cooking spray.
3. Prepare butter puff pastry as instructed on the box.
4. Work on a marble surface if possible like a pastry board, or otherwise flour your surface.
5. Roll out the puff pastry until thinned and slices sheet into 6 stripes of pastries.
6. In a small bowl mix raspberry jam and cinnamon until combined.
7. Cut apples in half and core.
8. Using a mandoline thinly slice apples and place in a bowl with lemon juice and toss. (so apples don’t brown)
9. Using a microwave safe bowl cook apples for 40 seconds until apple are pliable.
10. Brush entire puff pastry with raspberry jam.
11. Make a dome shape with the apples on the top edge of the puff pastry; letting the apple peak overtop.
12. Overlap the apples until you reach the end of the puff pastry.
13. Turn up the bottom half of the puff pastry to seal the apples in.
14. Roll the pastry tight and place in the muffin tray.
15. Place raspberry in the centre.
16. Bake for 30 – 35 minutes or until puff pastry is a golden brown.

Tips
• Use one full stripe for a full sized tart and cut pastry strip in half for a mini sized tart.

Please Enjoy

My thoughts
I have no idea what I was afraid of as these turned out so well and I even did a little recipe variations as I never like to copy a recipe exactly. The dough was flaky with the sweet and tart quality to the apple and raspberry. These went very fast for father’s day and the compliments came in just as fast. This took a lot of time and lots of love was put into this recipe for sure; but it was worth it in the end. People couldn’t believe I made this and frankly I couldn’t either.

Apple Rose Tarts - Candy Coated Culinista

Apple Rose Tarts – Candy Coated Culinista

Apple Rose Tarts - Candy Coated Culinista

Apple Rose Tarts – Candy Coated Culinista

Weeknight Leftover Speedy Beef Pot Pie

Beef Pot Pie - Candy Coated Culinista

Beef Pot Pie – Candy Coated Culinista

I had some leftover potatoes and a puff pastry that was about to expire and I decided it’s about time I make a quick and easy beef pot pie.

Yield/Serving: 6-8
Prep Time: 20 min.
Cook Time: 25 min.
Difficulty level is: Medium

Ingredients
• 1 sheet butter puff pastry (usually half of the package / box) – thaw at room temp for 2 hours and then keep in fridge in not using immediately after thawing
• About 2 pounds of stewing beef
• Herbs du Provence
• Basil
• Season salt
• Sea salt
• Paprika
• Onion powder
• Garlic powder
• Black pepper
• 1 cup potatoes, leftovers cut into chunks
• ½ cup corn
• 8 white mushrooms, chopped
• 1 medium onion, diced
• ½ cup carrots, diced
• ½ cup green peas
• Gravy, packet

Assembly
1. Preheat oven to 400°F.
2. At medium-high heat brown the stewing beef and stir in the spices in a cast-iron skillet until almost cooked through.
3. Place beef along with potatoes and corn into a large bowl.
4. Using the same skillet sauce the mushrooms and onions and pour into bowl.
5. In a medium sized saucepan steam the carrots and green peas and pour into bowl.
6. Prepare pre-made gravy in a small saucepan and mix into the bowl of pot pie filling.
7. Fill a casserole dish with the filling and then roll out the puff pastry. (cut to size if needed).
8. Make some slits to allow are to escape.
9. Bake for twenty-five minutes.
10. Serve.

Please Enjoy

My thoughts
My first attempt at a beef pot pie turned out quite well. It was simple and fast and I got to use up my leftovers. I will be using a crock pot the next time I make this as I forget I own a crock pot sometimes and letting the stew slow cook can only make it more tender.

Beef Pot Pie - Candy Coated Culinista

Beef Pot Pie – Candy Coated Culinista

A is for … Asparagus Tart

Asparagus Tart - Candy Coated Culinista

Asparagus Tart – Candy Coated Culinista

Alphabet Soup: A is for … Asparagus Tart

A new food series to kick the first day of spring. I will be creating recipes with ingredients beginning with a letter of the alphabet and trying to make interesting and unique dishes I haven’t made before.

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 25 min.
Difficulty level is: Easy

Ingredients
• 1 sheet puff pastry (usually half of the package / box) – thaw at room temp and then keep in fridge in not using immediately after thawing
• 1 egg, beaten
• ½ cup ricotta cheese
• ½ lemon, juiced
• 20 asparagus, with ends cut off
• 1 tbsp extra virgin olive oil
• 6 slices soppressata, sliced into small pieces
• Salt, to taste
• Black pepper, to taste

Assembly
1. Preheat oven to 400°F.
2. Place thawed but cold puff pastry into a rectangular tart pan.
3. Using a medium size bowl, beat the egg yolk.
4. Fold the edges in towards the centre corners of the tart pan.
5. Brush the inside with a little egg wash and press to seal the edges.
6. Place tart pan in the refrigerator to keep the puff pastry chilled.
7. In a medium saucepan, steam the asparagus until just tender, about 3 minutes.
8. Transfer to an ice bath to stop the cooking process and to also cool.
9. In a small frying pan, fry the soppressata until it’s crisped up a little.
10. Using a food processor place 4 chopped asparagus in and add the remaining egg and ricotta and combine.
11. Remove the tart pan from the fridge and spread some of the ricotta mixture over the puff pastry.
12. Arrange the asparagus in the pan and sprinkle with more ricotta mixture and soppressata.
13. Bake for 25 minutes.
14. Serve warm or at room temperature. Do not reheat.

Please Enjoy

My thoughts
Even after the baking the asparagus was still crunchy and the saltiness of the soppressata came through lovely. Mr. C. Suggested reheating it even though I thought that would be a bad idea and I was right reheating this tart will result in a soggier tart. Not really appetizing to me.

Uncooked - Asparagus Tart - Candy Coated Culinista

Uncooked – Asparagus Tart – Candy Coated Culinista

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