Of late, the weather here in New Jersey seems to be a bit of a head-scratcher. It has been bitter cold and we have been getting tired of the number of layers we need to put on when going out and then it rains and brings mugginess and then suddenly a warm 66 degrees in the middle of winter throws wants almost makes it feel like spring! The effects of climate change are being felt more and more all around and I wonder what the consequences of this is going to be on the future generations.
With small children and older parents at home, we have been having a hard time trying to keep everyone as safe as possible from the snorts and sniffles that seem to be the most common side effect of such extreme fluctuation in temperature. It being winter, my parents who are here for just one more month, have sadly been cooped up at home for the most part. But they don’t complain and are only too happy to be spending time with their grandkids and weaving memories! They have put their lives on hold so that Neel and I can ease into this new phase in ours and my heart swells with love and gratitude for them. Ma makes sure we get to eat all that our hearts desire and Baba makes sure to keep the four year occupied as much as possible with stories and games and silliness so that I can get some ‘me time’ and what can I say about how big a blessing that has been. The six of us look after each other- we cook and eat, smile and have moments of absolute bliss, find happiness in what we have and add to our pocketbook of memories.
While Ma has been making all her special dishes and we have been gobbling those up, Neel and I (mostly Neel) sometimes take over the kitchen to give her a break and whip up something that she would normally not be able to make in Kolkata. Neel has been surprising them with his kabobs and I have been satisfying Ma’s sweet tooth with the likes of cakes and brownies! Today I made apple tarts in the afternoon and they turned out pretty good. I have made them before but had followed a different recipe, one that I did not remember today. And so, I found another pretty awesome recipe at https://www.lavenderandlovage.com/2016/03/apple-rose-tarts-mothers-day.html (Lavender and Lovage by Karen Burns-Booth) and I am so glad that I tried this! Thanks Karen!
Please see the original recipe here and I hope you will enjoy it as much as we did.
|Serves||8 to 10 apple rose tarts|
|Prep time||15 minutes|
|Cook time||25 minutes|
|Total time||40 minutes|
- 2 x 215g ready rolled butter puff pastry
- 2 to 3 Pink Lady apples (or any red skinned eating apples)
- juice of half a lemon
- 3 to 4 tablespoons apricot jam glaze
- ground cinnamon
- icing sugar
- cake release spray
|Step 1||Pre-heat oven to 200C/400F/Gas mark 6 and spray a 12 x hole muffin or bun tray with the cake release spray.|
|Step 2||Cut the apples in half, from top to bottom, core the two halves then slice each half very thinly; place the cut slices into a large microwaveable bowl filled with water to cover the apples, and with the lemon juice added.|
|Step 3||Microwave the apple slices for 4 minutes on high, then drain and pat dry between 2 clean tea towels or with kitchen paper. (If you don’t have a microwave, place the apples, water to cove them and the lemon juice in a pan and heat until boiling for 4 to 5 minutes until JUST soft but NOT cooked)|
|Step 4||Place the ready rolled pastry onto a lightly floured pastry board, and using a rolling pin, roll it out to add 2″ to 3″ (5cms to 8cms) to the length of the pastry.|
|Step 5||Cut the two pastry sheets lengthways into 4 to 5 strips, or if the pastry is too long, cut widthways – you need strips long enough to place between 8 to 12 apple slices along the length.|
|Step 6||Brush the pastry strips with the apricot jam glaze and then sprinkle with ground cinnamon. Place the apple slices (peel size up) along the top third of the pastry strips, overlapping them slightly as you lay them out.|
|Step 7||Fold the bottom two thirds of the pastry up and over the bottom of the apple slices and then gently roll each strip to make a small “muffin shaped” tart – see photos. Place the apple rose tarts into the prepared muffin or bun tray.|
|Step 8||Bake the apple tarts in the pre-heated oven on the middle shelf for between 20 to 25 minutes or until the pastry is crisp, golden brown and puffed up and the apples are cooked, but not too dark.|
|Step 9||Allow them to cool in the tin for 2 to 3 minutes, then gently ease them out of tin and place them on a wire cooling rack.|
|Step 10||Dust with icing sugar to serve; they are fabulous when served warm with ice cream, cream or crème fraiche.|
|Step 11||Can be frozen at the pre-baked and baked stage. Allow to defrost before baking or re-heating.|