ready made puff pastry in a shape of a rectangle
½ lb marzipan
orange or raspberry liquer
1 tsp butter
The classic apple tart is my favorite dessert. How many variations of the tart one can make? Am I ready for a new version of this delicious classic? Always! So here we have it – apple tartelette in a form of a rosette. Not so difficult to make and the result – beautifully looking tartelette. Like and apple rose. I made a similar tartelettes about four years ago, but this time the result is so much better. If you would have some ingredients on hand, you can have it like in no time. Ready made puff pastry and marzipan. Of course some apples and lo, you are all set. So? How about making these?
Cut the apples in half, core them and then cut them crosswise on a mandoline into thin slices. Drizzle with the lemon juice. Put the apples into a flat large saucepan, add the butter and cook over low heat until soft but still keep the shape. Drain and cool.
Roll out the puff pastry, spread all over with the marzipan beaten with liqeur and egg, and cut horizontally into strips 2 inches wide. Starting with the strip at the very top od the rectangle lay the cooked apple slices overlapping them. Put the apple on the top half of the strip and fold the bottom half of the strip over the apples. Next, starting with the left side roll the pastry into a roll. Place the rolled tartelette onto a small 3 inch tartelette tin. Repeat with the remaining pastry and apples. Put the tartelettes in the 350 F oven and bake for 35-40 minutes, until the dough and the apples are evenly golden brown.
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