Puff Tart “Heart with Roses” with Nut-Butter Cream and Apples
by Editorial Staff
You can say “I love” not only with words but with attention and such beautiful dessert pastries! Puff tart in the shape of a heart full of scarlet roses is a delicate treat that will delight your soul mate with its taste and original look. The combination of puff pastry, delicate cream, aromatic nuts, and juicy apples is very successful.
Cook: 1 hour 30 minutes
Servings: 5
Ingredients
- Puff pastry (yeast-free) – 400-500 g (2 layers)
- Sugar – 120 g + for sprinkling dough
- Butter (softened) – 130 g
- Egg – 1 pc.
- Yolk – 1 pc.
- Apples – 700-800 g (5 pcs.)
- Walnuts (or others) – 80 g
- Hibiscus (dried petals) – 20 g
- Powdered sugar – 1 tbsp
Directions
- We prepare products. The dough must first be defrosted – we take it out of the freezer about 20-30 minutes before cooking.
- From cardboard (or other material convenient for you) we cut out a heart template with a width of about 25-30 cm.
- Roll out the first layer of dough into a square of about 30×30 cm (we select the size for the template).
- Using the template, cut out the heart from the dough.
- Roll out the second layer of dough. Sprinkle it with a thin layer of sugar.
- Cut the rolled dough in half, and cut each half into transverse strips, about 1.5 cm wide.
- Pressing lightly, run your fingers along each strip on one side. We fold the strips into rolls, forming roses as in the photo. We turn on the oven to heat up to 180 degrees.
- Cover the baking sheet with parchment paper, put the dough heart on it. Along the edge of the tart heart, we vertically set the rose rolls, forming aside. If the roses turned out to be different in height, it’s okay – they can be slightly trimmed from below, so they will become even more stable.
- We prick the tart with a fork and send it to the preheated oven for 15 minutes.
- We place the hibiscus with a saucepan, pour 1 liter of water, and put it on heating. Let the water boil.
- Cut the apples in half, remove the cores, and cut them into thin slices.
- We filter the hibiscus.
- Return the hibiscus (liquid) to the saucepan and dip the apple slices into it. Boil apples for 5 minutes over low heat. Cool the painted apples on a strainer (we decant the sour drink from hibiscus with apple juice into a separate container – it will not be useful in this recipe).
- We take out the half-finished tart from the oven and let it cool completely.
- Combine soft butter and sugar.
- Beat the cream for 5 minutes.
- Shake the egg and yolk in a separate bowl.
- Using a blender, grind the nuts into crumbs.
- Add scrambled eggs and chopped nuts to the buttercream. Beat the cream again.
- Apply the resulting cream evenly to the tart.
- We spread the apple slices with the slices facing ourselves on the parchment with an overlap, forming strips of 4-5 slices.
- We fold the strips of apples, forming roses.
- We put apple roses on the cream close to each other, evenly filling the entire surface of the tart with them. We send the tart to a preheated oven and bake for 20 minutes at a temperature of 180 degrees.
- Let the finished tart cool completely.
- Sprinkle the roses with powdered sugar.
Enjoy your meal!
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