Dear friends, today I have a beautiful apple rose tart for you. The special thing about this recipe is that I baked it on behalf of 58Products for the last issue of Cake & Bake Heaven. Well, actually I didn’t really have to bake it because this is a no-bake cake. The bottom is made of biscuits and the roses were only briefly blanched in lemon-sugar water. A perfect cake, then, for a “baking muffle” like me.
Although I don’t really like to bake, I’ve been doing it a lot lately. There are just too many occasions where I bring a cake. I’m also getting better and better, because practice makes perfect when it comes to cooking and baking. But somehow I don’t really enjoy it that much. And yet I just couldn’t say no when 58Products asked me to contribute to Cake & Bake. Sometimes you just have to surpass yourself and that was a good thing, otherwise this beautiful apple rose tart would probably never have been on my blog.
For the base:
200 g butter biscuits
90 g butter
For the filling:
250 ml milk
35 g powdered sugar
15 g cornstarch
2 egg yolks
1 vanilla bean
For apple roses:
1 kg apples of your choice
2 tablespoons sugar
tart tin with lifting base, Ø 26 cm
1 freezer bag
1 clean tea towel
some icing sugar
For the base:
Place the biscuits in a freezer bag and seal tightly. Roll over it several times with a rolling pin until the biscuits crumble. Place cookie crumbs in a bowl.
Now melt the butter in a saucepan and then add to the crumbs in the bowl. Mix well with a wooden spoon. Grease the tart pan with a little butter and spread the biscuits evenly on top. Press firmly into a flat bottom with your hands. Then chill the cake base for about 45 minutes.
For the filling:
scrape out the vanilla pod and heat the vanilla seeds and milk in a saucepan. In the meantime, beat the egg yolks with the powdered sugar until fluffy. Stir in the cornstarch, being careful not to form lumps. Pour the mixture into the milk, stirring constantly, and bring to the boil. Spread the warm pudding on the cake base and leave to cool.
For the apple roses: Fill
a large saucepan with cold water and add the sugar. Wash, dry and halve the lime. Squeeze out one half and add the juice to the water, put the other half in the pot like this.
Wash, halve and core the apples. Then cut into fine slices and add them to the lime-sugar-water. Place the pot on the stove and let it boil. Once the water is boiling, remove the pot from the heat and let the apples steep for about 3 minutes more, until they become pliable. Strain the water and place the apple slices on a tea towel to cool.
Then always arrange 3-4 apple slices next to each other so that they overlap slightly and roll up. Distribute the roses in different sizes on the cake. Then sprinkle the apple rose tart with powdered sugar.
Very admirable when people can bake so well. However, I personally find that cooking is much more passionate and exciting. But of course that is purely a matter of taste (in the truest sense of the word ? ).