Apple Rose Tarts
Makes 12
Executive Chef Jonathan Vukusich of Just In old Bridge INGREDIENTS n 12 shortbread tart shells n 7 red apples n 1 cup sugar n 8 oz. applesauce n 1 Tbs. almond paste n 1 oz. dulce de leche syrup or chocolate syrup n 12 scoops vanilla ice cream
DIRECTIONS Keeping the peel on, slice the apples as thinly as possible and eliminate the seeds and any hard parts. Lay the apple slices on a baking sheet, sprinkle on the sugar and let them sit for 45 minutes or until the apples soften and are pliable. Combine the applesauce and almond paste, then put 2 tablespoons of the mixture into each tart shell. To form each rose, lay out 15 apple slices in a straight row with each slice overlapping one another. Starting with one end, gently roll the apple slices. Transfer the rolled slices into the tart shells. Repeat this process until all of the tart shells are filled. Place the filled tarts on a tray and put into an oven preheated to 350°F for 5–7 minutes to warm them (optional). Place a scoop of vanilla ice cream next to each tart. Drizzle with syrup before serving.
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october 2016 | monmouthhealthandlife.com
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9/30/16 11:05 AM