Pinterest is like a drug, and from the very beginning it drew me in with pretty pictures and promises of delicious meals. I pinned and pinned and pinned! And made maybe 1 out of every 10 things I pinned. Kind of sad if you ask me. I have all these great recipes, and when it comes time to make something for dinner, I go and look elsewhere. I went to the very end of my food boards and decided to make EVERYTHING! I started today, and well I am already overwhelmed. Not surprising since I like to over challenge myself and then wonder why….
Meet the first thing I ever pinned, over a 1 year ago. I thought it was pretty, and probably had no intention of ever making it. Or maybe I did, hard to remember! 1 month ago when I went and looked at the site it was pinned originally from, I discovered it was a blog written in Bulgarian…
First thing I did was dig out my tart pan, it doesn’t get a lot of use, because honestly, who makes tarts on a daily, or even a weekly basis? I also noticed there is a dent in the bottom. Ok ingredients list:
125 g soft butter (1 stick)
’70 powdered sugar (I had no idea if this was grams, or what so I just did 1 tablespoon)
1 tsp vanilla
1 tsp grated orange peel
100 g finely ground almonds (ok, I just kind of eyeballed this and tossed some in for texture)
150g flour (this comes to about 3/4-1 cup, I used 3/4 and had some dough left over)
Butter the bottom of the tart pan
This was fairly easy to put together, I let the butter soften and tossed it into my Kitchenaid.
Then added into the powdered sugar and vanilla and mixed. Now zest an orange! If you haven’t ever zested something citrus, you need to! I don’t know why I get such a big kick out of zesting, but I do. I also kind of like writing it…
Alright, from here, add the egg and flour and mix until it comes together as a dough. I also tossed in the ground almonds. Which by the way, you don’t have to do yourself. I bought some. Super easy. Take the dough and pat it into the pan and up the sides until its fairly even, not too thin, and you can patch any holes. Place in the fridge while you make the next portion, the pastry cream!
See my adorable helper? She was fantastic when it came to patting down the pastry dough!
Now I found the next part to be a little awkward when I followed the directions.
400 ml milk (13.5 oz)
100 ml white wine (3.3 oz)
3 egg yolks
1 tsp vanilla
1 tsp grated orange peel
6 tablespoons sugar
4 tablespoons flour
What I should have done was separated the dry ingredients, beat the egg yolks and add in a bit of milk and then add that to the dry ingredients.
See what a mess that is? It was tough to mix up and I should have done what I mentioned above. Lesson learned! Add in the rest of the milk and the white wine (I used Moscato) and stir until completely combined, bring to a boil.
I do realize that there may have been something lost in translation. (See what I did there?) Google Translate is brilliant! Seeing a recipe completely post in Bulgarian is a little scary. Add in conversions, and it becomes a major headache. Look how nice I am to take care of all that for you!
After I brought the pastry cream to a boil, it had thickened up quite nicely and I set it aside to cool down just a bit. Now take the tart pan from the fridge and pour the pastry cream over the crust, spreading it around so it completely covers the bottom.
Now comes the fun part, or the really hard part, depending on how much you like to punish yourself. The recipe calls for 5-6 apples, I used Fuji, but maybe something with a firmer texture would have been a better choice, so do some research and choose wisely my friend. I ended up using about 8 apples. You are going to take a vegetable peeler (make sure you wash your apples!) And peel! Preserve the skin since that helps with making the roses. The strips need to have some firmness to them so they don’t break, but not too much or they won’t roll up prettily.
Look at that, 1 down. I’m not going to lie, this was ridiculously time consuming. I found myself wishing for either someone to come peel the dang apples for me, or was there some way I could only do one ring… But since I am a classic overachiever, or more likely just a glutton for punishment, I filled the entire pan.
And there you have it! Isn’t it glorious? Now the instructions on the other blog direct you to brush a glaze of apricot jam over the apple roses before popping it in the oven, but I neglected to pick some up at the store so ours went without. Bake at 350 for about 20 minutes and the apples and crust are golden.
I chilled it and will be having a slice with my crazies tonight!
I will leave you with the original post this apple rose tart is from, let me know if you make one too!