MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Rosh Hashanah Apple, Rose, And Honey Tart
Categories: Tarts
     Yield: 1 Tart

MMMMM---------------------------DOUGH--------------------------------
   300 g  Plain flour; +/- 50 g
   180 g  Butter; softened
   100 g  Caster sugar
     1 md Egg

MMMMM--------------------------TOPPING-------------------------------
    12 md Dessert apples (8 for
          -compote, 4 for apple roses)
     2 tb Honey; plus extra to finish
          -if required
     1 ts Vanilla essence
          Dried rose petals/buds; for
          -garnish

 Heat your oven to 175 C (fan) / 350 F.

 To Make The Pastry:

 Mix the flour, butter, sugar, and egg into a soft dough and put it on
 a sheet of floured baking paper. Sprinkle more flour on top and roll
 into a circle about 1/2 cm thick and 25 to 30 cm in diameter.

 Pick up the pastry by rolling it (and the paper) over your rolling
 pin, and lay it carefully over a 22 to 25 cm round tart dish or
 tin--paper down. Cut the excess of baking paper and dough with
 scissors.

 Blind bake the base until pale beige for 10 minutes. Set aside.

 For the compote: peel and core 8 apples and cut into small pieces.
 Cook in a pan for 20 to 30 minutes at medium heat with a bit of water
 until the apples have softened.

 Once cooked, cool down and add the honey and vanilla essence.
 Liquidize to break them down--I like to leave a bit of chunky texture.

 For The Topping:

 Quarter the remaining 4 (unpeeled) apples and cut into thin slices.
 The thinner they are, the easier to form the roses. Poach them gently
 in a large frying pan with about 50 to 80 ml of water for
 approximately 10 minutes until they soften. Once soft, drain off all
 the water and dry completely on a plate lined with kitchen paper.

 Spread a 1 cm layer of compote over the cooked pastry. You may not
 need it all.

 When you are ready to bake the tart, preheat your oven to 180 C /
 350 F, then you can create the apple roses. Do this by taking one
 slice of apple and rolling it into a sausage shape, then rolling
 another slice around it; then another one until you have formed a
 rose. Four slices should make a medium rose; six, a bigger one.
 Arrange the roses on the apple compote until completely covered .

 Bake for 35 to 40 minutes approximately until all the apples roses are
 golden brown.

 Serve decorated with dried rose buds/petals if you wish. And you could
 brush with a little runny honey for extra gloss.

 Recipe by Fabienne Viner-Luzzato

 Recipe FROM: <https://www.thejc.com/lets-eat/recipe/
 apple-rose-and-honey-tart-uxifqltt>

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