Target Health Blog

Last Rose of Summer Tart

October 5, 2020

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Target Healthy Eating
Source:

Last week became the end of warm summer weather in New York City. As we reflected over this, a certain sorrow came over, memories of no summer to speak of, due to the Covid-19 pandemic. This is the first summer, of basically, nothing remembered except quarantine and stress. These feelings led to a beautiful old Irish song, The Last Rose of Summer, which I played for weeks, in order to slide into sleep, each night. I had wanted to share with you, apple recipes; however, the apples turned into sweet wistful roses. ©Joyce Hays, Target Health LLC
When you get a tart to look this beautiful, you sorta hate to eat it. However, no one had this issue, and all were gone rapidly. ©Joyce Hays, Target Health LLC
A neighbor's comment: “First of all, they are simply pretty - Thinly sliced apples and puff pastry rolled to form a delicate rose with just a touch of brown on the tip of the slices. I especially appreciated that they were not overly sweet. Delicious!“
Easy to Eat! ©Joyce Hays, Target Health LLC

Ingredients

2 sheets puffed pastry, thawed (2 sheets make 8 tarts)

2 apples, cored and sliced into 1/4“ thick wedges (keep skin on)

1/4 cup fresh lemon juice

1 teaspoon almond extract

1 cup boiling water

2 Tablespoons + 1/2 cup Honey, raw and unfiltered, if possible

3+ Tablespoons melted butter (to brush onto pastry) and to butter muffin tin.

Finely grated white chocolate for sprinkling after baked tarts have cooled down.

Serve with cool whip or whipped cream or vanilla ice cream. All are delicious with this rose tart.

Just a few easy ingredients to buy. ©Joyce Hays, Target Health LLC

Directions

1. Preheat oven to 3750F.

2. Do all coring, slicing, squeezing, boiling, grating, etc. first

3. Generously, butter a muffin tin. For one batch, I tried buttered paper cupcake cups. This comes out well, but it's more work, and for nothing, unless maybe you wanted to give these rose tarts as a gift. You can also bake in well buttered individual ramekins, which I tried. They look pretty served individually, but then, you can add vanilla ice cream, which I think is the best serving addition.

4. Mix the almond extract with the 1/2 cup honey (I stirred ingredients in a measuring cup)

5. Prepare the liquid ingredients for soaking the apple slices in a medium or large bowl: Boiling water, lemon juice and 2 Tablespoons honey.

6. Place apple slices into the bowl with boiling water, and allow to sit for 10 minutes until softened. After 10 minutes, allow to dry. Place each slice on paper towel. After 5 minutes, turn each slice over to dry for another 5 minutes.

7. With a sharp knife, cut each sheet of puffed pastry into 4 strips. Sprinkle some flour on a surface and with a rolling pin, roll out the width of each individual strip to 3 inches.  Place apple slices along the top half of each strip, overlapping each slice slightly. Brush the bottom half of the pastry with melted butter. Fold bottom half of pastry strip up and over the bottom half of the apple slices. (see photo below).

8. Now, roll the pastry/ apple strip, slowly and gently to create the “rose“ tart.

9. Place the rolled roses into a generously buttered muffin tin, or a pre-oiled (butter) ramekin. If you use ramekins, you can serve this dessert without removing the tart, right in the ramekin, Just be sure to allow it to cool down, then sprinkle grated white chocolate over the rose.

10. Slowly, drizzle remaining 1/2 cup of almond/honey over the top of the roses.

11. Bake for 40-45 minutes, or until golden brown. At 35 minutes, start to closely watch the tarts, so they don't burn, and still allow the edges of the petals to change color, slightly.

12. Allow to cool slightly before removing from tin. Use a knife to push around the outside of the tarts, to loosen them from the muffin tin.

13. Serve the rose tarts warm, with or without cool whip, whipped cream, vanilla ice cream, or simply sprinkle with finely grated white chocolate, after cooling down, a bit. You could also sprinkle with tiny bits of cinnamon, but I prefer not to change the original “look“ of these heavenly tarts, after coming out of the oven. The grated white chocolate, blends in better.

Mixing the honey and almond extract in my measuring cup. ©Joyce Hays, Target LLC
Getting ready to grate the white chocolate. ©Joyce Hays, Target Health LLC
Put the grated white chocolate in a small bowl and set aside. ©Joyce Hays, Target Health LLC
Preparing the liquid ingredients in a bowl, for the apple slices to soak in. ©Joyce Hays, Target Health LLC
Adding fresh lemon juice to the liquid ingredients in the bowl. ©Joyce Hays, Target Health LLC
Even if the apples are slightly discolored when you buy them, it makes no difference after baking. ©Joyce Hays, Target Health LLC
Remove apple core and pits. Keep the skin on. ©Joyce Hays, Target Health LLC
Lovely smell while slicing. ©Joyce Hays, Target Health LLC
Including this photo, just because it's so pretty. ©Joyce Hays, Target Health LLC
Put all the apple slices into the prepared liquid soak. ©Joyce Hays, Target Health LLC
Soak the apple slices for 10 minutes. ©Joyce Hays, Target Health LLC
After 10 minutes of soaking, place each apple slice on paper towel and allow to dry off for another 10 minutes (turn after 5 minutes on one side). ©Joyce Hays, Target Health LLC
Before you place apple slices onto pastry strips, generously butter the muffin tin or individual baking ramekins. ©Joyce Hays, Target Health LLC
Cut the pastry dough into 4 equal strips. ©Joyce Hays, Target Health LLC
First sprinkle some flour under each pastry strip and on top, before you roll.  Roll each strip so that it measures 3 inches in width.  ©Joyce Hays, Target Health LLC
Before you place the apple slices, brush melted butter on the bottom half of each pastry strip. ©Joyce Hays, Target Health LLC
Place the apple slices along the top half of each pastry strip. Be sure you overlap each apple slice, in order to get lovely rose petals. Then carefully pull up and over the bottom half of the pastry, so that it covers half of the apple slices and leaves the other half, untouched, so that they form petals.  ©Joyce Hays, Target Health LLC
Finally, as you see above, roll each strip up until you get to the end. Put each rolled tart into the muffin tin. ©Joyce Hays, Target Health LLC
Here's one rolled up pastry with apple slices, placed into an individual baking cup or ramekin, ready to bake. ©Joyce Hays, Target Health LLC
Here are 12 hand-rolled tarts going into the oven. ©Joyce Hays, Target Health LLC
Just out of the oven, cooling. ©Joyce Hays, Target Health LLC
Here's a close-up of an apple rose tart, slightly cooled, about to be removed from the muffin tin. ©Joyce Hays, Target Health LLC
Ramekins out of oven and cooling down. ©Joyce Hays, Target Health LLC
Two beauties, sprinkled with grated white chocolate. ©Joyce Hays, Target Health LLC
Would a rose (tart) by any other name, taste as sweet? ©Joyce Hays, Target Health LLC
These are NOT hard to make and when you do, you'll want to show them off to everyone! ©Joyce Hays, Target Health LLC
Another neighbor: “The apple roses were the perfect balance between sweet and tartness. The pastry was wonderfully flaky but soft. The texture and flavor of the apple was perfect and subtle in the best way. The added white chocolate and whipped cream was a nice touch and complimented the pastry.“ ©Joyce Hays, Target Health LLC
“A rose is a rose, is a rose!“ ©Joyce Hays, Target Health LLC
Chilled Bailey's Irish Cream was perfect with the Last Rose of Summer Tarts. ©Joyce Hays, Target Health LLC

John McDermott- The Last Rose of Summer

Tianyou Ma performs Ernst's The Last Rose of Summer

Renee Fleming - “Tis The Last Rose Of Summer“

'Tis the last rose of summer,

Left blooming alone;

All her lovely companions

Are faded and gone;

No flower of her kindred,

No rose-bud is nigh,

To reflect back her blushes

Or give sigh for sigh!

I'll not leave thee, thou lone one.

To pine on the stem;

Since the lovely are sleeping,

Go, sleep thou with them;

Thus kindly I scatter

Thy leaves o'er the bed,

Where thy mates of the garden

Lie scentless and dead.

So soon may I follow,

When friendships decay,

And from love's shining circle

The gems drop away!

When true hearts lie wither'd,

And fond ones are flown,

Oh! who would inhabit

This bleak world alone?

"The Last Rose of Summer" is a poem by the Irish poet Thomas Moore. He wrote it in 1805, while staying at Jenkinstown Park in County Kilkenny, Ireland, where he was said to have been inspired by a specimen of Rosa 'Old Blush'. The poem is set to a traditional tune called “Aislean an Oigfear“, or “The Young Man's Dream“, which was transcribed by Edward Bunting in 1792, based on a performance by harper Denis Hempson (Donnchadh ? hAmhsaigh) at the Belfast Harp Festival. The poem and the tune together were published in December 1813 in volume 5 of Thomas Moore's A Selection of Irish Melodies. The original piano accompaniment was written by John Andrew Stevenson, several other arrangements followed in the 19th and 20th centuries.

You can carry on, the torch of peace and brotherhood and simply live by the Golden Rule!

Bon Appetit!

From   Our Table to Yours

Have a Great Week Everyone!

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