October 5, 2020Target Healthy Eating
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.
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.
'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!
From Our Table to Yours
Have a Great Week Everyone!