Maple Apple Rose Tartlettes

Makes 6 - 9cm tartlettes

Ingredients

Pâte Sucrée (Sweet Pastry Dough)

• 1/4 cup cold unsalted butter

• 1/3 cup powdered sugar

• 1 vanilla bean, seeds extracted

• 2 egg yolks

• 1 1/8 cups all-purpose flour

• Pinch of salt

Maple Almond Cream

• 1/4 cup unsalted butter, softened

• 1/4 cup almond flour

• 1/8 cup granulated sugar

• 2 tablespoons maple syrup

• 1/2 vanilla bean, seeds extracted

• Pinch of salt

• 1 egg

Apples

• 4 Pink Lady apples

• 1/2 lemon, juiced

• 3 cups cold water

Tartlette Assembly

• 2 tablespoons granulated sugar

• 1 tablespoon butter, cut into tiny cubes

• 2 tablespoons apricot jam, slightly dissolved with 1 teaspoon water (nappage)

Optional for Serving

• Vanilla ice cream

• Caramel drizzle

Directions

Pâte Sucrée

1. In a bowl, whisk together the butter and powdered sugar until light and fluffy.

2. Mix in the egg yolks and vanilla bean seeds until combined.

3. Add the flour and salt. Using a pastry scraper or your hands, mix until a dough forms. Do not overwork.

4. Form the dough into a disc, wrap tightly in cling film, and refrigerate for at least 45 minutes before rolling. (The dough can be made one day ahead.)

5. Once chilled, lightly flour a clean surface. Roll the dough to about 1/2 cm thickness. Cut circles slightly larger than your mini tartlet molds (9cm). For the 9cm tartlette molds, I recommended using a 12 cm circle cutter.

6. Gently press the dough into the molds, ensuring it reaches the corners and forms a slight lip at the top. Run a rolling pin over the top to remove excess dough and trim edges with a paring knife.

7. Dock the bottoms with a fork and refrigerate while preparing the almond cream. This resting time helps prevent shrinkage during baking.

Maple Almond Cream

1. In a bowl, whisk together the butter, almond flour, sugar, maple syrup, vanilla bean seeds, and salt until smooth.

2. Mix in the egg until fully incorporated.

3. Spoon about 2 tablespoons of almond cream into each chilled tart shell and spread evenly.

Apples

1. In a bowl, combine the lemon juice and cold water.

2. Cut the apples in half and remove the cores and stems. Using a mandoline or sharp knife, slice each half into approximately 3 mm slices.

3. Immediately place the slices into the lemon water to prevent browning.

Assembly

1. Pat the apple slices dry. Arrange them curved side down around the outer edge of the tartlet, slightly overlapping. Continue layering toward the center to create a rose effect.

2. For the center, lay a few slices flat, roll them together to form a small rosette, and place in the middle.

3. Evenly sprinkle the sugar over each tartlet and dot with small cubes of butter.

4. Bake at 320°C (or 160°C fan) for 15–20 minutes, or until the crust is lightly golden and the almond cream is set.

5. Allow to cool completely before removing from the molds.

6. Brush with the diluted apricot jam for shine. Serve with vanilla ice cream and a caramel drizzle if desired.

Storage

This tartlette keeps well for up to 3 days in an airtight container at room temperature. It may also be frozen and gently reheated in the oven before serving.