valentine’s day treat: apple {rose} tart

apple-rose-pie4

Valentine’s day is one of my favorite holidays. Okay, I love most holidays. Any excuse to decorate the house and make a large feast and plenty of sweets. Valentine’s day is great because it’s such a distraction from the bitter winter weather. Unfortunately it arrives so soon after Rivers’ big day and the lunar new year that it has become a very neglected holiday these past two years. Last year, busy with a newborn, it past completely undetected.

This season I managed a tart, but only by chance. The pear tart from the Tassajara Bread Book was the next on the list of my personal cookbook challenge. I’m trying to complete every recipe in the book by…a undetermined date. I open it whenever we need bread or something new to excite our tastebuds.

The author, Edward Esope Brown, is very laid back about his recipes so I figured subbing apple roses in place of sliced pear layers is not enough of a deviation that I can’t check it off the list. I followed the crust recipe, mostly. It had to be par baked instead of baked with the fruit. Making apple roses requires cooking (or dehydrating in a syrup) prior to rolling. I tossed a handful of white cheddar on the bottom, positioned the roses, brushed them lightly with a simple caramel glaze then baked the whole tart about 15 minutes, until the cheese melted. Rivers insisted on helping me, which realistically resulted in him fixing my hair while he was wrapped on my back. Occasionally he requested  bites of apple between tugs and knot-making or stretched his neck over my shoulder to inspect my work. What a life.

apple-rose-pie1Cored and cut into thin slices. Toss in sugar or syrup and optional spices.
{cinnamon, clove, cardamom, fennel seed etc}
Cook until soft and flexible.

apple-rose-pie2apple-rose-pie3Roll two pieces together then add larger slices until the desired size.

apple-rose-pie5Dig in like a cave woman, or …you know, use a knife a cut out a perfect pie piece.

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