Gently press your apple-marzipan roses into the filling, evenly spaced out, then scatter over the balls of marzipan. Take the tart case out of the oven and spread with the filling. Mix the butter, sugar, eggs, almonds, flour and milk together in a large bowl and whisk until well combined. Roll the remaining marzipan into small balls.
Place the apple roses in eggcups or a muffin tin so that they hold their shape. Fold the bare edge of each strip over to cover the apples, then roll up from the short edge (see step-by-step guide).
Cut into three rectangles and lay eight apple slices down the long edge of each strip of marzipan (see step-by-step guide) and reserve the rest. Roll out 75g more of the marzipan out on a surface dusted with a little icing sugar until it’s approx 20 x 15cm. Remove the beans and foil, brush the pastry with the reserved egg white and return to the oven for 10-15 mins until biscuity. Place a layer of foil on top, add some baking beans and blind-bake for 15 mins. Prick the surface of the pastry a few times with a fork. Roll out the pastry to fit the tin and trim the edges with scissors so they stand up, about 5mm above the edge. Microwave on High for 4 mins, then drain and pat dry on some kitchen paper. squeeze over the lemon juice and cover with water. Meanwhile, put the apple slices in a large bowl. Wrap in cling film and chill for 30 mins. Stir in the sugar, egg yolk (reserve the white), vanilla extract and 2-3 tsp cold water to form a ball of dough that leaves the bowl clean.
Work through the mixture until it resembles breadcrumbs. For more tips on freezing and defrosting food, read our article Love Your Freezer.Rub the butter and flour together in a large bowl using your fingertips. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Will keep for 2-3 days in the fridge.įreeze cooked tart. Brush the honey over the apples and dust with a little icing sugar. Bake for 15-20 mins until the apples just begin to colour.Press it into the custard so it stands up, then arrange more apple roses in the custard, building a bouquet pattern using different quantities of apple to vary the flower sizes. Roll a piece of apple into a tight spiral, then wrap another piece around it to make different petal layers like a rose.Alternatively, cover with boiling water and leave for 5 mins before draining. Fill the bowl with water until the apples are just covered and heat in the microwave on high for 4 mins, until they are flexible enough to be easily rolled without breaking. Very thinly slice the apples with a sharp knife, put in a large heatproof bowl and toss in the lemon juice to prevent browning. Spread the custard evenly into the tart case.Tip into a 23cm loose-bottomed, fluted tart tin and press evenly into the base and up the sides.Add the cinnamon, remaining 30g sugar, the butter and the egg white and pulse again until well combined. In a food processor, pulse the pecans and oats until they are finely chopped.Preheat the oven to gas 4, 180☌, fan 160☌.
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