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.
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
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
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
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
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
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
