Clover Mini apple rose tartlets
Mini apple rose tartlets
Recipe by: Clem Pedro
500g All-butter puff pastry
1 cup Toffee sauce, store-bought
3-4 granny-smith apples, peeled
Using a cookie cutter cut out rounds of the pastry ensuring they’re large enough to fit inside a muffin/cupcake baking tin, coming up the sides of the mould.
Add 1T of the toffee sauce to each of the pastry cups before placing in the freezer for a few minutes while slicing the apples.
Using a mandolin or very sharp knife, cut thin slices apple before cutting them in half to create 2 semi-circles out of every round. (keeping the apples in water with a little bit of lemon juice prevents the apples turning brown)
Begin arranging the “petals” of apples inside the lined pastry cups, beginning from the outside working your way inwards, slightly overlapping the pieces of apples each time to create a rosebud effect. Continue this process with the other apples and lined pastries.
Dilute some of the toffee sauce with just enough water to make it thin enough to be brushed over the apples. Glaze the arranged apples with the toffee water mixture before placing in an oven preheated to 200C to bake for 15 - 20 minutes or until the pastry is cooked and the apples have cooked through becoming slightly soft.
Serve the mini apple rose tartlets with a generous amount of Clover Classic Custard