Vegan Apple Rose Tart
Thinly sliced apples made into delicate roses make this a stunning centre piece dessert or special occasion afternoon treat. For best results use red or pink apple varieties.
Ingredients
75 g vegan butter
20 g caster sugar
175 g plain flour, (or gluten-free flour)
0.25 tsp salt
2-2.5 Tbsp cold water
For the filling
90 g vegan butter
280 g golden syrup
40 g light brown sugar
2 Tbsp lemon juice
½ lemon, zest of
0.25 tsp salt
130 g breadcrumbs
For the apple topping
6-8 red apples
warm water, as needed
2 Tbsp lemon juice
apricot jam, as needed
For the cinnamon cream
1 tinned full fat coconut milk, chilled overnight
2 Tbsp icing sugar
1 tsp cinnamon
Instructions
STEP 1/6
Lift the Chef Patissier XL head and fit the heat shield
Fit the K-Beater to the machine
Attach the Mixer bowl to the machine
Add butter, sugar, flour and salt into the Mixer bowl
Mix on speed 2 at heat setting off, for about 1 minute until the mixture resembles fine breadcrumbs
While the machine is running, add water into the Mixer bowl
Mix on speed 2, heat setting off, for about 30-50 seconds until large clumps begin to form
Add a little more water if the mixture is too dry
Transfer the pastry to a work surface and bring together
Cover with cling film and transfer to the fridge to chill for 30 minutes
STEP 2/6
Remove the Mixer bowl and the K-Beater
Attach the EasyWarm bowl to the machine, fit the Creaming Beater
Add butter, syrup, sugar, lemon juice and zest, and salt to the bowl, fit the splashguard
Mix on speed Stir 3 at heat setting 9 for about 6 minutes until melted
Add breadcrumbs to the EasyWarm bowl
Start the speed on Min and gradually increase speed
Mix on speed 2 at heat setting off for about 30 seconds until combined and set aside
STEP 3/6
Retrieve the chilled dough from the fridge
Roll out the pastry to 5 mm thick
Line the prepared tin with the pastry
Prick the base of the pastry with a fork
Transfer to the fridge for 20 minutes to chill
Preheat the oven to 190ºC
Retrieve the chilled pastry
Line the pastry with parchment paper and fill with baking beans
Bake at 190ºC for 15 minutes
Remove the baking beans and parchment paper
Bake at 190ºC for 5 minutes
Remove the pastry from the oven and reduce the temperature to 180ºC
STEP 4/6
Assemble the Food Processor attachment to the machine
Fit the Thin Slicing Disc, attach the lid and ensure it is locked into place
Cut apples in half, cutting either side of the core
Slice the apples on speed 3 into the Food Processor bowl
Remove the sliced apples from the Food Processor bowl and set aside
Add water into the large saucepan
The saucepan should be half filled with water
Add lemon juice to the saucepan
Place the saucepan over a medium high heat
Add the sliced apples into the saucepan
Ensure there is enough liquid to submerge them to prevent them from browning
Heat for about 5-10 minutes until softened and flexible enough to bend without breaking the slice
Drain the cooked apple slices
STEP 5/6
Retrieve the syrup filling and the cooked pastry case
Add the syrup to the pastry and level with a spatula
Line the edge of the tart with overlapping apple slices
Overlap 7-8 apple slices in a row and roll up tightly to form a rose
Place the apple rose into the tart
Start at one side of the tart and then prop each rose against the last for support
Repeat the process until the tart is filled completely with apple roses
Bake at 180ºC for about 25-30 minutes until lightly coloured
Remove the tart from the oven
Glaze with apricot jam combined with water
Leave to cool
STEP 6/6
Attach the Mixer bowl to the machine, fit the Whisk Tool
Retrieve the coconut milk from the fridge
The liquid and coconut solids should have separated
Scoop out the thick coconut cream to make the whipped cream
(Tip: Use the remaining coconut milk in smoothies or juices)
Carefully add coconut cream, icing sugar, cinnamon to the Mixer bowl
Mix on speed Max, heat setting off, for about 4 minutes until thickened
Serve
Serve the tart with cinnamon cream
Chill the can of coconut milk in the fridge overnight before starting this recipe.
If you want to make this recipe gluten free, simply substitute the flour and breadcrumbs for gluten free versions.
Vegan Apple Rose Tart
Thinly sliced apples made into delicate roses make this a stunning centre piece dessert or special occasion afternoon treat. For best results use red or pink apple varieties.
Ingredients
75 g vegan butter
20 g caster sugar
175 g plain flour, (or gluten-free flour)
0.25 tsp salt
2-2.5 Tbsp cold water
For the filling
90 g vegan butter
280 g golden syrup
40 g light brown sugar
2 Tbsp lemon juice
½ lemon, zest of
0.25 tsp salt
130 g breadcrumbs
For the apple topping
6-8 red apples
warm water, as needed
2 Tbsp lemon juice
apricot jam, as needed
For the cinnamon cream
1 tinned full fat coconut milk, chilled overnight
2 Tbsp icing sugar
1 tsp cinnamon
Instructions
STEP 1/6
Lift the Chef Patissier XL head and fit the heat shield
Fit the K-Beater to the machine
Attach the Mixer bowl to the machine
Add butter, sugar, flour and salt into the Mixer bowl
Mix on speed 2 at heat setting off, for about 1 minute until the mixture resembles fine breadcrumbs
While the machine is running, add water into the Mixer bowl
Mix on speed 2, heat setting off, for about 30-50 seconds until large clumps begin to form
Add a little more water if the mixture is too dry
Transfer the pastry to a work surface and bring together
Cover with cling film and transfer to the fridge to chill for 30 minutes
STEP 2/6
Remove the Mixer bowl and the K-Beater
Attach the EasyWarm bowl to the machine, fit the Creaming Beater
Add butter, syrup, sugar, lemon juice and zest, and salt to the bowl, fit the splashguard
Mix on speed Stir 3 at heat setting 9 for about 6 minutes until melted
Add breadcrumbs to the EasyWarm bowl
Start the speed on Min and gradually increase speed
Mix on speed 2 at heat setting off for about 30 seconds until combined and set aside
STEP 3/6
Retrieve the chilled dough from the fridge
Roll out the pastry to 5 mm thick
Line the prepared tin with the pastry
Prick the base of the pastry with a fork
Transfer to the fridge for 20 minutes to chill
Preheat the oven to 190ºC
Retrieve the chilled pastry
Line the pastry with parchment paper and fill with baking beans
Bake at 190ºC for 15 minutes
Remove the baking beans and parchment paper
Bake at 190ºC for 5 minutes
Remove the pastry from the oven and reduce the temperature to 180ºC
STEP 4/6
Assemble the Food Processor attachment to the machine
Fit the Thin Slicing Disc, attach the lid and ensure it is locked into place
Cut apples in half, cutting either side of the core
Slice the apples on speed 3 into the Food Processor bowl
Remove the sliced apples from the Food Processor bowl and set aside
Add water into the large saucepan
The saucepan should be half filled with water
Add lemon juice to the saucepan
Place the saucepan over a medium high heat
Add the sliced apples into the saucepan
Ensure there is enough liquid to submerge them to prevent them from browning
Heat for about 5-10 minutes until softened and flexible enough to bend without breaking the slice
Drain the cooked apple slices
STEP 5/6
Retrieve the syrup filling and the cooked pastry case
Add the syrup to the pastry and level with a spatula
Line the edge of the tart with overlapping apple slices
Overlap 7-8 apple slices in a row and roll up tightly to form a rose
Place the apple rose into the tart
Start at one side of the tart and then prop each rose against the last for support
Repeat the process until the tart is filled completely with apple roses
Bake at 180ºC for about 25-30 minutes until lightly coloured
Remove the tart from the oven
Glaze with apricot jam combined with water
Leave to cool
STEP 6/6
Attach the Mixer bowl to the machine, fit the Whisk Tool
Retrieve the coconut milk from the fridge
The liquid and coconut solids should have separated
Scoop out the thick coconut cream to make the whipped cream
(Tip: Use the remaining coconut milk in smoothies or juices)
Carefully add coconut cream, icing sugar, cinnamon to the Mixer bowl
Mix on speed Max, heat setting off, for about 4 minutes until thickened
Serve
Serve the tart with cinnamon cream