Rose apple custard tart recipe by ann reardon how to cook that rose dessert – how to drinly

Welcome to How To Cook That, I’m Ann Reardonand today we’re making this rose apple pie.

Now there’s a secret to making these and keepingthe apples red on the roses and I’ll show you that later.But first let’s make the pastry.

To make the pastryyou’ll need egg, flour, finely-processed pecans or you could use other nuts or you could leaveit out altogether if you prefer, sugar and butter.And I’ll put all the recipe quantities on the HowToCookThat.net website in grams andounces and cups and I’ll link to the below.

Rub the butter into the flour using your thumbsand your fingers until it looks like fine breadcrumbs.

Add in the sugar and the pecansand stir that all together until it’s mixed through.I like the flavour that the pecans give the crust but as I said if you don’t want nutsin it you can just leave those out. Apple cobbler using apple pie filling Then add in your egg and mix that in and keepmixing until it forms a soft dough.

Put that on some plastic wrap and roll itout with another piece of plastic wrap on top.

Keep rolling it we want it quite thinbecause we just want a crisp layer around the edge of our tart.

Peel off the top layerof plastic and then use the underneath layer to help you lift it up and flip it over.Press that into the dish, trying to make sure there’s no air bubbles and then just pressit into all the grooves all the way around the edge.Then remove the plastic and use a knife to trim off around the edges.

Then take a forkand gently press all over the base, this is just making little indents through that willhelp it to cook evenly and it will also help you to get rid of any air bubbles, like I’vegot one there, just to get that out so that it’s nice and flat.Place that into your oven and bake it for about 20 minutes and we are just wanting itto be nice and crisp and golden. Apple crumble with apple pie filling For the custard filling we need egg yolks,sugar, milk, corn flour, cream and vanilla.

Place the eggs and the sugar into a pan andwhisk them together.


Now you want to keep whisking that until you can’t see any moresugar and it’s all even.

Then add in your cornflour and a little bit of the milk, nottoo much.Then whisk it again, now you want to keep doing this and making sure that youdon’t have any lumps at all, if you have lumps of cornflour here, you’ll have lumps in yourcustard so just keep whisking it until it’s all dissolved, all smooth in there.

Put that over high heat and stir the custardcontinuously, now it is important that you stir the whole time because that’s how youget a smooth custard.

It will start to thicken up and I want you to keep it over the heatfor one more minute, just to make you’ve cooked all that cornflour.Then you can turn off the heat and add in the cream and stir that through well.

To make the glaze you need jam and water – easy.Put them both into the saucepan and then put that on high heat and stir it and keep stirringuntil it starts to bubble and steam and it will be thinned out.

Now at this point youcan strain it but if you don’t mind a few lumps you can just leave it as is which iswhat I’m going to do. Apple crisp using canned apple pie filling Take your pastry shell out of the oven, that’snice and golden.

And this just seals the pastryand it will give it a bit of a barrier between the custard filling and the pastry so thatit stays a bit more crisp.

Now if you take a beautiful red apple andput it into the oven it will start to get warm and then the skin starts to change fromthat bright, vibrant red into a dull brown.

So I’ve been experimenting to find a way ofsoftening the apple so it has a texture like it’s been cooked but without applying anyheat so that we can still have nice red roses.

And here’s the secret. How to make apple crisp with canned apple pie filling Place melted butter,orange juice and sugar into a bowl and stir them altogether.

Now this mixture can be slightlywarm but it cannot be hot for obvious reasons.

Then use a mandolin to finely slice the applesand then add those slices to the mixture.

Now if we try and roll this apple now it’sso crisp that it will just snap so we need it to be softened.You can fill your bowl right up with the apples, just make sure that your apples are at roomtemperature or if they’re cold they’re going to make the butter set which is not what wewant.

After 10 minutes the texture of the applesis now soft and flexible like this, it’s like it’s been cooked but because we didn’t useany heat, the edges are still bright red. Apple crumb pie with canned pie filling To assemble the tart pour the warm custardinto the base and spread it out.

Take a circle of apple and roll it up tightly, then takethe next one, wipe off the excess mixture and this will just drip off as you make therose as well.

Wrap it around the centre one. Apple cobbler with apple pie filling in can Take another one and wrap it around, justlike you’re adding petals to a rose.

And you can add as many petals as you like,depending how big you want your roses to be.

Then flatten the base just using a knife,just trim it off there.

Then use a knife just to hold itin place while you make the next one so it doesn’t unravel.

Now if you want to use lessapples in this pie, you can cut the apple slices in half and make shorter roses, butI like the full height of these ones so I’m doing it this way.

It’s up to you.Add more roses so that you fill up your tart and this is easy to do but it does take abit of time so I’d suggest you make this dessert with a friend.

And there you have it, readyto serve to the table a beautiful and yummy apple rose custard tart with pecan pastry.Subscribe to HowToCookThat for more cakes, chocolates and desserts.

Click here for therecipe, here for my YouTube channel and here for last week’s Black Forest Cake video.Make it a great week and I’ll see you all on Friday.

Welcome to how to cook that I am AnnReardon and today we’re making this Rose apple pie now there’s a secret to making these andkeeping the apples red on the roses and i’ll show you that later but first let’smake the pastry pre-heat your oven to 350f or 180 c tomake the pastry you need egg flour finally processed pecans or you coulduse other not so you could leave it out altogether if you prefer sugar andbetter and i’ll put all the recipe quantities on the howtocookthat.netwebsite for you in grams and answers and cups and i’ll link to that below wrap the butter into the flour usingyour thumbs in your fingers until it looks like fine breadcrumbs add in the sugar and the pecans and stirthat all together until it’s mixed through.

I like the flavor that the pecans givethe crust but as i said if you don’t want nothin it you can just leave thoseout then adding your egg and mix that in and keep mixing until it forms a softdough with that on some plastic wrap and roll it out with another piece ofplastic wrap on top and keep rolling it we want to quite thin because we justwant a crisp layer around the edge of art at peel off the top layer of plasticand then use the underneath layer to help you lift it up and flip it over press that into the dish trying to makesure there’s no air bubbles and especially just press it into thegrooves all the way around the edge then remove the plastic and use a knife totrim off around the edges then take a fork and gently press all over the baseand this is just making little indians through that will help it to cook evenlyand also help you to get rid of any air bubbles like I’ve got one there just to get that at that it’s nice andflat place that into your oven and bake it for about 20 minutes and we’re justwanting it to be nice and crisp and golden for the casted feeling we needegg yolks sugar milk corn flour cream and vanilla place the eggs and the sugar into a panand whisk them together now you want to keep whisking that until you can’t seeany more sugar and it’s all even then add in your corn flour and a little bitof the milk not too much and then whisk it again now you want to keep doing thisand making sure you don’t have any lumps at all if you have loves of course we’rehere you’ll have lumps in your custody so just keep whisking it until it’s allthose old all smooth in there then add in the rest of the milk and stir thatthrough put that over high hate and stir the custard continuously that isimportant that you stir the whole time because that’s how you get a smoothcustard it will start to thicken up and I wantedto keep it over the heat for one more minute just to make sure you’ve cookedall that corn flour then you can turn off the heat and add in the cream andstir that through well then just set that to one side to make the glaze youneed jam and water easy with them both into the sourcebutton and then put that on high heat and stir it and keep stirring until itstarts to bubble and steam and it will be finding out now at this point you canstrain it but if you don’t mind a few lumps you can just leave it as use whichis what i’m going to do take your pastry shell out of the oven that’s nice andgolden and then brush it all over with that glaze and this just seals thepastry and it will give it a bit of a barrier between the custard filling andthe pastry so that it stays a bit more crisp now if you take a beautiful red appleand put it into the oven it will start to get warm and in the skin starts tochange from that bright vibrant red into a dull brown so i’ve been experimenting to find a wayof softening the Apple so it has a text you like it’s been court but withoutapplying any hate so that we can still have nice red roses and here’s thesacred place the melted butter orange juice and sugar into a bowl andstir them all together now this mixture can be slightly warm but it cannot behot for obvious reasons then use a mandolin to finely slice theapples and then add those slices to the mixture now if we try and roll this Apple nail it’s so crisp that it would just snap sowe need it to be softened you can fill your ball ride up with the apples just make sure that your apples are atroom temperature or if they’re cold they’re going to make the butter setwhich is not what we want after 10 minutes the texture of theapples is now soft and flexible like this it’s like it’s been cooked butbecause we didn’t use any hate the edges are still bright red to assemble attack pour the warm custard into the base andspread it out take a circle of apple and roll it up tightly then take the nextone what off the excess mixture and thiswill just rip offers you make the roses well wrap it around the center one takeanother one and wrap it around just like you’re adding petals to a rose and youcan add as many pictures as you like depending how big you want your roses tobe then flatten the base just using enough just trim it off there and add itinto the custard then use enough just to hold it in placewhile you make the next one so it doesn’t unravel now if you want to use less apples inthis part you can cut the apple slices in half and make sure to roses but ilike the full height of days when so I’m doing it this way it’s up to you add more roses so thatyou feel that your tat and this is easy to do but it does take a bit of time soI’d suggest you make this dessert with a friend and there you have it ready to serve tothe table of beautiful and yummy apple rose custard tart with pecan pastry subscribe to how to cook that for morecakes chocolates and it’s click here for the recipe here for my youtube channeland here for last week’s black forest cake video make it a great week and I’llsee you all on Friday yeah.

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