Buy Caramel Apple Rose Tart at an Exceptional Price

In the weeks leading up to Valentine's Day, we're all looking for ways to express our love for each other. Baking caramel apple rose tart is the best choice when you can't find a good gift for those you love.Even if you think your partner is a cook, this recipe is fun to share. A few simple ingredients and a metal plate are all it takes. The way the world is in my heart has always been food and the best way I can think of to express my love is cinnamon-flavored apple cinnamon! This caramel rose apple pie has it all: crunchy caramel, warm sweet apples, and who could forget the sweet and sweet caramel? The best part is the rose stand, which makes this cake professional, yet super easy to make. Ingredients:

• 5 large apples
• Add ½ cup of sugar
• ½ cup of brown sugar
• ¼ teaspoon of cinnamon
• ¼ teaspoon thick
• 1 wrapped warm white fork
• ¼ cup of cream

1.Work inside, cut the face of the apples. Slice the potato skin thinly. Put all the apples in a large bowl. 2.Combine the sugar, brown sugar, cinnamon, and nutmeg in a medium bowl. Stir to combine. Pour the cinnamon and sugar mixture over the apples and stir to swirl, then let it sit for 30 minutes. 3.After 30 minutes, remove the apples from the sugar-cinnamon mixture and rub them with your hands to remove excess water. Transfer the drained apples to a separate bowl, reserving the water to make the caramel sauce. 4.Preheat the oven to 375 degrees. 5.Place a rolling pin on the bottom of a 12-inch grid. Cut the other sheet of rolling pin into strips and press them against the sides of the pan wedged in the pita sauce. Use a fork to make holes in the bottom of the pan.Bake for 15-20 minutes. 6.Once the crumbs are cooked, bring the sugar-cinnamon mixture set aside in a medium saucepan to a boil. When the water has reduced by half (about 10-15 minutes), add the cream and mix well. This is your caramel sauce. 7.Add about 2 tablespoons of caramel sauce to the cooked pita. 8.tart from the outside and working inwards, lay the apples on the pastry crust, overlapping them slightly as you begin to layering to create a rose shape. Carefully arrange 1-2 sliced ​​potatoes in the middle. 9.Sprinkle the remaining caramel sauce over the roses. 10.Cover the cast iron skillet with aluminum foil and cook for 35-40 minutes. Uncover and cook for another 10 minutes. 11.Serve hot and enjoy with ice cream! And there is another recipe. For this recipe, I used a 30cm cast iron skillet. You can also use a 9- or 10-inch pan, but the pie will be smaller and use fewer apples. This amazing pie is all about the apples, and believe it or not, it's pretty easy to make. The crust is of the pat-in-the-pan variety, and a mandolin makes slicing faster. For best results, use firm, tart apples with red or pink skins, such as Honeycrisp, Empire, or Cortland, and place the slices vertically rather than flat. This pie is best the day it's made, but you can make the crust a day ahead if you want a little less work. If you keep vanilla sugar in your pantry, this would be a great place for it. Even a pinch of cardamom can't hurt. Whichever way you choose to garnish, make sure to use soft apricot jam instead of thick jam for a smooth finish.

• Ingredients
• for the tart
• 1½ cups/190 grams of all-purpose flour
• ½ cup/65 grams powdered sugar
• ¾ teaspoon kosher salt
• 10 tbsp/140 grams cold unsalted butter (1 stick), cut into ½-inch pieces and add to the frypot
• 1 egg yolk
• ½ tsp vanilla extract
• 2 tablespoons cold water if needed
• For the filling
• 3 crunchy, tart medium apples such as Honeycrisp, Empire, or Cortland (about 1 pound)
• ¼ cup/50 grams of sugar
• 1 tablespoon all-purpose flour
• 3 tablespoons unsalted butter, cut into 1/2-inch pieces
• A good pinch of kosher salt

Preparation

1. Step 1

Prepare the dough: In the bowl of a food processor with a steel blade, mix the flour, icing sugar, and salt. Stir a few times to mix. Divide the pieces of butter over it and beat until the butter is the size of a pea. Add the egg yolk and vanilla extract and stir until melted. Whisk in the water, about 2 teaspoons at a time, until the dough begins to come together. It looks a little crumbly but should stick together easily when you press it.

2. Step 2

Lightly grease a 9-inch pie pan with a removable bottom and pour in the batter mixture. Press the mixture evenly onto the bottom and sides of the pan. (Use a lightly floured, straight measuring cup to press the dough into the corners of the pan.) Save extra dough to repair cracks after the crust is baked.

• Step 3
• Freeze the molded dough until completely dense, about 30 minutes. Meanwhile, preheat the oven to 375 degrees.

4. Step 4

Line the pie crust with aluminum foil and tuck it into the corners and edges. Bake the crust for 20-25 minutes or until the dough looks dry and lightly browned. If the dough puffs up during baking, gently push it back into the pan with an angled spatula or similar. If necessary, repair the cracks with the remaining rough paste. Let cool slightly while you prepare the apples.

5. Step 5

Peel the apples in 3 parts: put the apples on top, heel up and cut 1 apple out with a sharp knife, turn the apple about 120 degrees, cut again, and finally cut the apple into slices. the last bit of pit. There should be a triangular core and 3 flat-bottomed apple pieces on the left.

6. Step 6

Set a smaller piece of apple aside and carefully slice all other apples into thin crescents, about ½ inch thick. (With a mandolin, this is quick, but if you're using a knife and working slowly, it's a good idea to squeeze some lemon juice over the apple slices so they don't darken.) Make sure to keep the slices together. as you do that, cut to ease assembly.

7. Step 7

After the apples have been cut, assemble the pie: Sprinkle 1 tablespoon of flour and 1 tablespoon of sugar on the bottom of the blind-baked pie crust. Starting at the outer edge, arrange the apples in tight concentric circles so that each slice overlaps about halfway up its neighbor. Make sure to place the apples vertically, cut edges down, and skins up. Compact the rows very tightly and stop frequently to check your work.

8. Step 8

As you move towards the center, it will become more difficult to bend the apples into place. If you notice that the slices break, cut off a piece.