Something that’s really in season right now here in Berlin is apples. I got these rosy and pretty ones yesterday, so it was kind of obvious to try baking rose apple tarts. I’d seen and admired pictures of those but had no idea how to make them. After some research, I learnt that there are different methods, of course – the one I chose here seemed to be the easiest, as demonstrated in this lovely video. For the dough, I went back to my trusted olive oil mix and it worked well, again – it’s admittedly not the easiest dough to roll out thin (in the pictures you can see the parts that look a little chunky), but with patience and a bit of force I managed to get it in shape. The result were tiny and delicious tartlets, perfect for a Sunday afternoon.
Rose apple tarts (vegan)
- 200 grams one and a half cups all purpose flour
- 65 ml 2 oz of olive oil
- 65 ml 2 oz of ice water
- 70 grams half a cup of brown sugar, plus three teaspoons
- About four firm and fresh apples
- One teaspoon of honey
- Two teaspoons of vanilla sugar
- A dash of cinnamon
- Muffin or cupcake paper baking moulds
- Start with the dough: mix the flour, olive oil, ice water and sugar in a baking bowl. Knead everything together until it forms a smooth dough. Place the dough in the fridge to cool for about twenty minutes.
- Now come the apples. Cut them in half, take out the core and slice them thinly. Add the slices to a small saucepan with five teaspoons of water, three teaspoons of sugar and one teaspoon of honey, stirring a little so the honey and sugar mix with the water. Bring to a boil and let them cook for about five minutes. Then transfer the apple slices to a bowl using a slotted spoon, and place them in the fridge to cool off. Keep the apple cooking water on the side.
- Now the dough should be ready to handle. Cut the dough into two parts. Dust a baking pin (or bottle, if you don't have one) with flour and use it to roll out the first part as thinly as possible. This may take a while. The aim is to have a piece of dough that's about ten inches (25 cm) long and five inches high (10 cm). When you're done, cut off the rough edges so you have a neat rectangular shape. Now cut the dough into strips, which are about one inch high. Repeat the process with the second batch of dough. Preheat the oven to 200 degrees Celsius (400 F).
- Take the apples from the fridge and carefully place about six to eight slices on each strip of dough, round parts pointing in the same direction, overlapping a little so the dough is well covered. Now gently roll up the dough with the apples into a rose. You'll see how it comes together easily. Place each rose into a muffin baking mould.
- Transfer the moulds onto a baking rack in the oven and bake them for fifteen to twenty minutes. Then take them out and remove the moulds. Pour a few drops of the apple cooking water over each little rose tart and sprinkle them with vanilla sugar and a dash of cinnamon. Enjoy!