Neilson Apple and Date Rose Tart, GF, LF ,VG

A small sweet treat

Still searching for what to cook ?

Name: Neilson Apple and Date Rose Tart, GF, LF ,VG
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 215g X2 Gluten free pastry; 4 Red Skin Apples; 2 Tbsp Lemon Juice; 3 Tbsp Apricot jam, Melted; Gtound Cinnamon

Find the most delicious recipes here

INGREDIENTS

215g X2 Gluten free pastry
4 Red Skin Apples
2 Tbsp Lemon Juice
3 Tbsp Apricot jam, Melted
Gtound Cinnamon

INSTRUCTIONS

Pre-heat oven to 180'C and spray a 12 x hole muffin with oil spray if you have it or butter and GF flour if not.

Cut the apples in half, from top to bottom, core the two halves then slice each half very thinly; place the cut slices into a large microwaveable bowl filled with water to cover the apples, and with the lemon juice added.

Microwave the apple slices for 4 minutes on high, then drain and pat dry between 2 clean tea towels or with kitchen paper. (If you don't have a microwave, place the apples, water to cover them and the lemon juice in a pan and heat until boiling for 4 to 5 minutes until JUST soft but NOT cooked)

Place the ready rolled GF pastry onto a lightly GF floured pastry board, and using a rolling pin, roll it out to add 2" to 3" (5cms to 8cms) to the length of the pastry.

Cut the two pastry sheets lengthways into 4 to 5 strips, or if the pastry is too long, cut widthways - you need strips long enough to place between 8 to 12 apple slices along the length.

Brush the GF pastry strips with the apricot jam glaze and then sprinkle with ground cinnamon. Place the apple slices (peel size up) along the top third of the pastry strips, overlapping them slightly as you lay them out.

Fold the bottom two thirds of the pastry up and over the bottom of the apple slices and then gently roll each strip to make a small "muffin shaped" tart , Place the apple rose tarts into the prepared muffin or bun tray.

Bake the apple tarts in the pre-heated oven on the middle shelf for between 20 to 25 minutes or until the pastry is crisp, golden brown and puffed up and the apples are cooked, but not too dark.

Allow them to cool in the tin for 2 to 3 minutes, then gently ease them out of tin and place them on a wire cooling rack.

NOTES

Alert editor

Neilson Apple and Date Rose Tart, GF, LF ,VG

215g X2 Gluten free pastry
4 Red Skin Apples
2 Tbsp Lemon Juice
3 Tbsp Apricot jam, Melted
 Gtound Cinnamon

Pre-heat oven to 180'C and spray a 12 x hole muffin with oil spray if you have it or butter and GF flour if not.
Cut the apples in half, from top to bottom, core the two halves then slice each half very thinly; place the cut slices into a large microwaveable bowl filled with water to cover the apples, and with the lemon juice added.  
Microwave the apple slices for 4 minutes on high, then drain and pat dry between 2 clean tea towels or with kitchen paper. (If you don't have a microwave, place the apples, water to cover them and the lemon juice in a pan and heat until boiling for 4 to 5 minutes until JUST soft but NOT cooked) 
Place the ready rolled GF pastry onto a lightly GF floured pastry board, and using a rolling pin, roll it out to add 2" to 3" (5cms to 8cms) to the length of the pastry.  
Cut the two pastry sheets lengthways into 4 to 5 strips, or if the pastry is too long, cut widthways - you need strips long enough to place between 8 to 12 apple slices along the length.  
 Brush the GF pastry strips with the apricot jam glaze and then sprinkle with ground cinnamon. Place the apple slices (peel size up) along the top third of the pastry strips, overlapping them slightly as you lay them out.  
Fold the bottom two thirds of the pastry up and over the bottom of the apple slices and then gently roll each strip to make a small "muffin shaped" tart , Place the apple rose tarts into the prepared muffin or bun tray.  
Bake the apple tarts in the pre-heated oven on the middle shelf for between 20 to 25 minutes or until the pastry is crisp, golden brown and puffed up and the apples are cooked, but not too dark.  
 Allow them to cool in the tin for 2 to 3 minutes, then gently ease them out of tin and place them on a wire cooling rack.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (15g)
Recipe Makes: Servings

Calories: 4
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 18.9mg		0 %
Total Carbohydrate 1.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 1.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe