I promised you there would be more Valentine’s Day recipes coming your way! So here is one of them, my fancy Valentine version of apple pie: Apple Rose Tartelettes with a marzipan filling.
What could be more appropriate for V-Day than a tarte decorated with edible roses? The roses, that are actually rolled apple slices, look impressive but are actually fairly easy to make.
As you may have suspected from previous recipes, I love all things marzipan! It came only natural to me, to create a filling for my apple tartelettes with marzipan. The marzipan gives the filling a very creamy texture and the distinctive almond flavor adds a nice twist to the traditional apple tarte. The combination is irresistible!
My fiancé got a little pre-Valentine’s taste at the tartelettes and he definitely approves! He devoured all of them! :)
- 250g cake flour
- pinch of salt
- 100g icing sugar
- 1 egg yolk
- 1 tbsp water
- 125g cold, unsalted butter, cut into cubes
- 50g cream cheese
- 2 eggs, separated
- 1 egg white (from making the dough)
- 150g marzipan, cut into small cubes
- 3 tbsp icing sugar, separated
- 100ml cream
- 1 tsp vanilla extract
- 50g ground almonds
- 8-10 small apples
- lemon juice
- 3 tbsp apricot jam
- 1 tbsp dark rum (optional)
- To prepare the dough, mix flour, salt, and sugar in a large mixing bowl. Whisk the egg yolk with a tablespoon of water and add it together with the butter to the flour mixture. Using the dough hooks of your electric mixer, mix until it is crumbly. Add the cream cheese and knead the dough with your hands until it is smooth. Form the dough into a ball, wrap it in cling film and chill it for at least two hours.
- Preheat oven to 180°C. Butter and lightly flour the tartelettes tins.
- On a floured surface, roll out the dough half a centimeter thick. Using a bowl that is a little bit bigger than the tartelettes tins, cut out circles. Line the tartelettes tins with the dough, pressing it into the tins.
- To make the filling, whip the egg whites until stiff, gradually adding 2 tablespoons of the icing sugar. In another bowl, mix together the egg yolks, marzipan, 1 tablespoon of icing sugar, cream and vanilla until smooth. Stir in the ground almonds. Fold in the whipped egg whites into the marzipan mixture. Spread about 2 tablespoons of the marzipan filling on each tartelette.
- To make the apple roses, wash the apples, halve them then cut around the core. Cut the apples into very thin slices (or use a mandoline if you have one). Your apple slices should be looking like "half moons". Add lemon juice to your apple slices as you go. Microwave the apple slices for one minute on high heat, until they are pliable. Start by placing one apple slice horizontally on a chopping board with the flat side towards you. Lay the next slice, overlapping the previous one by half. Continue until you have 10 apple slices in a single strip. Start rolling up the slices tightly from the left side. Voilà, you have created a beautiful apple rose. Add 3-4 additional apple slices to the outside of the rose to make it look even more realistic. Continue until you have 24 apple roses. Place three apple roses into each tartelette tin.
- Mix together the apricot jam with the dark rum and heat it in the microwave for a few seconds. Brush the apple roses with jam. This prevents the roses from drying out in the oven.
- Bake the tartelettes for 20-25 minutes, until the edges are golden brown. When they are done, let the tartelettes cool in the tins.
I also shot a tutorial on how to make these apple roses, but accidentally deleted it. Unfortunately, this happens once in a while… I have described the process in detail in the recipe above but if you prefer some visuals, this tutorial is great.
If you feel that love should be celebrated with chocolate, I feel you! I have a chocolaty recipe coming this week, just for you! ;)
What is your favorite thing about Valentine’s Day? Mine is definitely all the heart- and rose-shaped desserts. And testing (and tasting) them weeks before! :)