Mulled Wine Apple Rose Tart

Ingredients

Tart Dough:

240 g all-purpose flour
1 Tbsp sugar
130 gr cold unsalted butter
¼ tsp salt
1 large egg yolk (optional)

Mulled Wine Apples Slices

3 - 4 pink lady apples
Mulled wine
Orange/clementine sliced (used to weigh apples down - grate zest to use in frangipane first if using)
1/3 cup sugar (optional)

Frangipane

55g butter
55g ground almonds
1 large egg
35g sugar
1 Tbsp plain flour
1 Tsp lemon zest
Few drops of pure vanilla extract
1 Tsp dark rum (optional)

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Instructions:

Mulled Wine Apples Slices:

Add mulled wine, sugar in a pan under medium heat until simmer.
While the mixture is simmering, peel apples and slice very thinly.
Add the apple slices to the hot mulled wine.
Simmer for 3 minutes, then remove from heat.
Place orange/ clementine slices on top to weigh apple slices down so they can absorb the wine better.
Let cool down completely, cover and place in the fridge overnight (or at least 2 hours if you don’t have time). The longer you leave the apple slices in the mulled wine the deeper the colour.

Tart Dough

The tart dough is simple a basic shortcrust pastry
Sift the flour carefully.
Add sugar & salt and mix it.
Add the butter and mix using a fork or a food processor until the mixture resembles fine breadcrumbs.
Then add 2-3 Tbsp water/egg and mix to a firm dough.
Cover and chill while preparing the filling.

Frangipane

Creaming the butter and sugar together.
Then add the egg and mix again.
Add ground almonds and flour with a pinch of salt then mix.
Add zest lemon zest and rum.
Store in the fridge until use.

Roll the dough out, carefully pick up and transfer the dough to the tart pan, using fingers to push in dough and gently shape the tart.
Make leaves with the offcuts.
Meanwhile, preheat the oven to 190°C.

We gonna blind bake the tarts: line tarts with baking paper and put baking weights on top of that, here I use dried black beans, or you can also use granulated sugar (all options work well). Bake for 15 minutes.
Remove the baking weights, and bake uncovered for an additional 10 minutes, or until it’s lightly golden and cooked through.
Set tart pan on a wire rack to cool completely before adding the frangipane and mulled wine apple.

Add a thin layer of frangipane to the tart.
Strain the apple slices , pat them dry and form them into a rose shape and put it on top of the frangipane layer.
Bake for 15- 20 minutes at 160°C.

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