Roses of Tralee
Light and delicious apple pastries with a homemade caramel sauce.
1 h 3Ingredients
- Carmel sauce:
- 1 cup sugar
- 1/4 cup rooibos vanilla chai (strongly brewed)
- 3/4 cup heavy cream
- 3 1/2 tbsp butter
- Tart:
- 1 large red apple (I used cosmic crisp variety)
- 1/4 cup sugar
- 1 tsp spice blend containing cinnamon
- 1 sheet puff pastry
- 1 egg
- 1/4 cup melted butter
- 2 tsp strong rose water
Directions
Caramel sauce:
Over low medium heat, dissolve sugar. Bring to a boil without stirring. Boil to amber (5-6 minutes). Remove and whisk in cream. Gonna bubble. Add butter, transfer to a container, and cool.
Tart:
Butter 3 ramekins and dust with sugar. Thinly slice apple. Microwave 45 seconds to soften. Cover with a towel. Make cinnamon sugar. Roll out puff pastry to 1/8 in thick. Cut into 3×12 strips. Spread on melted butter. Put apples on half the pastry, with about a 1/4 in overhang. Fold in half. Beat egg with rose water. Brush over dough, sprinkle with cinnamon sugar. Roll into a rose and seal. Into ramekin. More sugar and some Caramel. Middle rack, 400, 35-45 minutes. Drizzle with Carmel. Cool. Top with powdered sugar if ya want. Serve with whipped cream.
