Rose Apple Tart

Mix the cake flour with salt and sugar evenly.

Add the chopped butter (the butter does not need to be softened).

Grasp it with your hands and mix thoroughly into a coarse jade powder.

Then gradually add ice water, knead into a dough, cover with plastic wrap and refrigerate for at least 30 minutes. (Do not knead the dough too hard, just form it into a ball.)

Wash, core and cut the apples into thin slices.

Melt 50 grams of butter, add 4 tablespoons of sugar and 1 tablespoon of lemon juice and mix well.

Pour into the apple slices and stir gently. Place in the microwave on high heat for 2-3 minutes until the apple slices become soft and can be bent. Take them out and set aside.

Roll out the softened tart dough into a large sheet, then use the mouth of a cup to cut out round cakes.

Place into a muffin mold that has been dusted with dry powder in advance. (The cup product is slightly larger in diameter than the bottom of the mold)

Melt 25 grams of butter, add 2 tablespoons of caster sugar and a little cinnamon and mix thoroughly.

Spread on the bottom of each tart shell to support the apple slices where they will be placed.

Roll up the apple slices one by one until they can no longer be pinched with one hand and place them on the tart shell.

Then directly wrap the apple slices inside the mold until you are satisfied with the rose pattern.

What it looks like after everyone is surrounded.

Preheat the oven to 190 degrees for about 25 minutes. After cooling, remove from the mold.

Finished product pictures

Finished product pictures

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