Wine Tinted Apple Rose Tarts

with blue cheese and walnuts

Average: 5 (1 rating)

Give someone you love Roses…. Or better yet, make them these Wine Tinted Apple Rose Tarts.

Prep:

30 Minutes

Cook Time: 60 Minutes

Serves: 12

Ingredients:

1 pkg. Wewalka Puff Pastry dough
5 Granny Smith apples, peeled
2 cups red wine
1/2 - 3/4 cups water
3/4 cup sugar
Sprig fresh rosemary
4 oz. blue cheese
1 cup toasted walnuts
2 tsp. chopped chive
2 tsp. chopped tarragon
2 tsp. chopped parsley
2 Tbsp. melted butter for brushing

Baking Tips

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Use product immediately upon removal from refrigerator as there is no need to thaw! No need to use flour and a rolling pin to stretch the dough.

Dough will roll out and cut easier if it is chilled. If you're trying to create a specific shape, keep the pastry as cold as possible (but not frozen) and it will be easier to make precise cuts.

If you want to keep the inside from rising as much as the edges, just use a paring knife to score a border. Don’t cut the dough all the way though! Use a fork to prick the dough. The pastry will still be light and flaky with the edges puffed up and the center will stay down.

Pop the dough in the fridge after working with it, while the oven preheats. This step gives the fat in the dough a chance to re-solidify, to get an even better baking result.

Egg-wash: Just before baking, brush your puff pastry with egg wash (1 large egg with about 2 tablespoons water, beaten) to give it an attractive shine and color.

To seal the pastry edges for any stuffed pocket-style pastry, just brush a thin layer of water or egg whites along the edges and press them together to make them stick.

Crimp edges of smaller pastries like hand pies with a fork. Larger pastries can be crimped with your fingertips.

Serve soon after baking! Puff Pastry is best when fresh, so ideally bake close to serving. Only few recipes are great to make ahead. Puff Pastry is best when baked and served the same day.

To unroll the dough, remove dough from package and gently separate the dough and parchment paper from the roll, so that the dough on paper begins to lay flat. Be careful not to separate the dough from the parchment paper. There may be some sticking, but the dough and paper should easily pull away from the roll.

Once the dough is lying flat on the baking tray, cut off or tuck any excess paper under, so it does not hang over the edge.

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Directions

1. Preheat oven to 400°F.

2. Place whole peeled apples in small saucepan and add red wine, then add enough water to cover. Add sugar and rosemary. Simmer on low heat, cover with lid for 4-5 minutes. Turn off and let apples sit in liquid. Set aside.

3. While apples are poaching, mix blue cheese, walnuts and herbs with mixer.

4. Next, unroll the refrigerated Puff Pastry Dough on the enclosed parchment paper and cut dough into squares large enough to fill a large greased muffin tin. Poke the bottom of the dough in the tin, and use pie weights while blind baking dough for 20 minutes. Once slightly cooled, remove blind baked dough from tins and put on baking sheet (*see tips).

5. Remove apples from poaching liquid and thinly slice. Spoon blue cheese mixture into bottom of tart shell and arrange slices of poached apple in a circle resembling a rose.

6. Brush crust and top of apple with melted butter and bake for an additional 10 minutes.

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Average: 5 (1 rating)

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