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Pink Pearl Apple Rose Ramekin Tarts | Recipeish | Gustus Vitae

by Frankie Scanlon
Yield: 6 Ramekins.
Time Estimate: 40 Minutes, including 20 minutes unattended.
Storage Notes: Best if enjoyed within 24 hours.
Difficulty: Easy, but take care with the mandolin.
 

Red fleshed apples are beautiful, and turning these into mini rose tarts makes them only more so. This easy recipe is a stunner of a dessert - use a mandolin to cut prep time to only 20 minutes and give you perfectly even, rose-hued apple slices.

Ingredients

Directions
  • Preheat oven to 350F.
  • Rinse apples, then use a mandolin to thinly slice them all, discarding the cores.
  • Cube 2 sticks of butter, and melt in a microwave.
  • In a large bowl, combine apple slices, melted butter, and Pumpkin Spice Cane Sugar. Carefully fold to evenly coat all the apples with sugar, taking care not to snap the thin slices.
  • Sprinkle a work surface with half a tin of Apple Pie Cane Sugar. Roll out each of the dough circles to around double it's diameter, flipping as you do to coat both sides with the sugar.
  • Rub the insides of each ramekin with the 1/2 stick of butter.
  • Press in dough into each of the ramekins, pulling dough up around 1.5" around the sides.
  • Working in a circular motion from the outside in, begin arranging apple slices. Where able, use larger slices around the perimeter, and smaller slices closer to the middle.
  • Without breaking the slices, try to fit as many apple slices as you can into each ramekin.
  • Crack and beat one egg, then lightly brush over the tops of all of the apple roses.
  • Sprinkle over remaining Apple Pie Cane Sugar, and pop in the oven for 20 minutes.
  • Serve immediately, and devour, or allow to cool and then refrigerate, and when ready to enjoy, reheat for 10 minutes in a 350F oven.
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