Apple rose toast tart

Overview

Before there were mango roses, what I wanted was actually apple roses. However, Mango was very impatient and would not hesitate to force him to death. Mango had to go first. Finally it's Apple's turn. In fact, the tart base of the apple rose that I saw was either puff pastry or butter tart crust. If you don’t like these heavy oily things, you have this toast as an alternative. It just so happens that the caramel syrup made for the sticky rolls in "The Apprentice Baker" has never been able to find a way out. Why not use it to replace the butter on the inner wall of the vessel and add a little different flavor. Spread a little bit on the toast slices, maybe fry the toast at high temperature until crispy. It’s just that I really don’t like too much oil, just so thin, I just thought about it. Later results proved that because it was too thin, coupled with the moisture of the apples, it was not possible to bake the toast slices until they were crispy overall. It is the part that is close to the inner wall of the vessel that has the crispy texture and golden color. . .

Tags

• baking
• afternoon tea
• apple
• caramel syrup
• toast

Ingredients

Steps

1. 1 Ingredients: half an apple, 2 slices of toast, appropriate amount of caramel syrup

   

2. 2 Spread caramel syrup on the inner wall of the baking bowl,

   

3. 3 Trim the toast,

   

4. 4 Cut each piece into 4 strips,

   

5. 5 Use a rolling pin to slightly flatten it,

   

6. 6 Spread appropriate amount of caramel syrup and set aside.

   

7. 7 Wash the apples, remove the core and stems,

   

8. 8 Cut into thin slices.

   

9. 9 Connect the toast strips end to end into a long strip,

   

10. 10 Arrange the apples in staggered layers.

    

11. 11 Roll up and place in a baking bowl.

    

12. 12 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 15 minutes,

    

13. 13 The apples are dry, the toast is golden, and it's out of the oven.