Oh baking. How I’ve missed thee! The idea actually came to mind because in under two weeks, my friend Meg and I will be releasing our first ever episode of Fableulous Retellings Podcast. Our first theme, surprise surprise, is the tale of Beauty and the Beast!
I had a few options regarding this story, and likely I will do a couple more between podcast episodes. To start it off, though, I was a bit inspired by the whole rose concept. In the original story–and most of the retellings afterward–Beauty often asks for a rose for her father to bring back from his trip. For the most part, he does, and for some reason, the Beast is none too happy with this poor old man pilfering from his rosebushes. I guess beasts don’t suffer thieves, either!
In any case, the rose is important, as is the garden, and even Disney got up on that in their version of BatB.
SO. Onto my baked good.
I thought about trying a rose-flavored macaron but I would have been at a loss, because I haven’t actually learned to make macarons! (All in good time…). So I browsed and I realized, oooh, an apple tart sounds yum!
Rose Apple Tarts
The original recipe I got from Preppy Kitchen, though I will admit that other than the apple seasoning, I didn’t really follow the rest of the ingredients. I couldn’t remember where I got the pastry shell recipe, however, but I do recall using powdered/confectionery sugar instead of regular sugar, just for a sweeter taste. And with tarts, you want something on the sweet side to balance out the sour that’ll be coming from the baked fruit.
The other thing I would say about making and shaping this tart shell is that it would be a good idea to have kidney beans or beads to keep the tart’s shell in place. I had neither, so it was much harder to stuff the apples in and shape them as roses afterward. The other suggestion is not to blind bake the shell and put the apples in immediately. Blind baking wasn’t really necessary for me, especially since I wasn’t making a huge tart shell, but little itty bitty ones.
I used my mini cupcake pan for such an occasion.
I also don’t have a tart pan, so this was definitely me improvising by using one of my cookie cutters to cut out pieces of dough and placing it in my cupcake pan. They shaped up rather well!
Probably the hardest part, however, was slicing the apples in very, very thin layers. In retrospect, I should have used the potato peeler, because slicing things very thinly with a knife took way too long. And most of the slices were still not thin enough! Maybe I just need a bit more practice.
Not that anyone’s complaining. Most of these tarts disappeared the moment they came out of the oven.