Rose & Apple Tartlet
I have adored Dr Hauschka products since I was little, long before I had any idea about the world of skincare. My Mum used to have the bottles in our bathroom, and there was a particularly stunning rosemary bath oil that is now such an emotive scent for me it can literally transport me back to those days in seconds.
And not to claim I am old before my time but that wasn’t yesterday, so in terms of knowing what they’re doing in the natural beauty and cosmetic world, well you can count on Dr Hauschka to have you covered … and so I’m pretty sure you can imagine my overwhelming delight when they asked me to contribute to their Hauschka Life magazine this year.
Running through over 90% of their products is the fabulous rose – not as an overly floral fragrance, but as an incredibly nourishing and enriching ingredient for our skin, so of course I wanted to design a recipe that allowed this beautiful ingredient to shine in a culinary sense to match it’s complexion enhancing characteristics. And that’s where these beautiful tarts were born. I use a variation on my classic oat pastry but have infused it with delicate hints of aforementioned beautiful rose, and baked it to a firm crisp to balance the smooth, silky apple held within (which is of course another member of the rose family!).
Despite their delicate appearance these are actually exceptionally easy to make, and in fact can be served separately if you wish – simply pop the compote into bowls and bake your crust as a sheet, cutting it into individual biscuits.
Find a digital copy of Hauschka Life here (flip to the back and you should spy me!).
Key Facts
- Gluten & Dairy Free
- Delicious & Nutritious
- Brilliantly Versatile
- Easier Than It Looks!
Ingredients
For the pastry
- 200g oats (use gluten free if necessary)
- 90ml maple syrup
- 35g coconut oil, softened but doesn’t need to be fully melted + extra for greasing the tins
- 3/4 teaspoon Himalayan salt
- 1 tablespoon rosewater
- 1/4 cup rose petals
- 2-4 tablespoons cold water
For the compote & caramel sauce
- 385g eating apples, I like to use royal gala (weighed once cored and chopped)
- Juice of 1 tangerine (approx 30ml)
- 100ml cold water
- 1 cup full fat coconut milk
- 1/2 cup coconut sugar (also sometimes known as coconut blossom nectar)
- A pinch of Himalayan salt
- 1 teaspoon vanilla paste or powder
- 2 tablespoons water
- 2 teaspoons rosewater
- Additional ingredients: 4 teaspoons smooth almond or cashew butter, 1/2 apple for decorating, few extra rose petals.
Preparation
01
Add the coconut sugar, water and rosewater to a small pan, mix to start to dissolve the sugar then bring to a boil.
02
Immediately add the coconut milk (pour in slowly) sea salt and vanilla, whisking to combine. Turn down to a gentle simmer and leave to bubble for 15-20 minutes. Stir occasionally and scrape the edges of the pot with a silicone spatula to avoid burning.
03
It will reduce in volume by about half and darken, but make sure it doesn’t smell like it’s catching. Remove from the heat at this point and pour into a glass jar or bowl. Pop into the fridge to cool for at least an hour before using.
04
Wash the apples well, then halve and remove the cores before chopping into rough 2cm pieces.
05
Add to a small pan with the water and tangerine juice, cover with a lid and bring to a gentle simmer.
06
Leave to cook for 10 minutes, then remove the lid and use a wooden spoon to start to break up the pieces. Allow to cook for a further 2-4 minutes until some of the extra liquid has bubbled away.
07
Leave to cool slightly before blending to a smooth purée in a high speed blender or using a handheld blender.
08
Grind the oats to a fine flour in a high speed blender or food processor. Add the salt, rosewater, maple syrup and coconut oil, pulsing to combine. Squeeze between your fingers and if it’s too crumbly add extra water until you can form a ball that holds together.
09
You can choose to whether to roll out the pastry into sheets or simply use your fingers to press it into the tart cases.
10
To roll it out take a small piece of parchment paper and lay it on your work surface, place a piece of dough into the middle, sprinkle a few rose petals over the top, then lay another piece of parchment paper over it. Use a rolling pin to roll out into a sheet about 1/2 cm thick. Remove the top piece of parchment and carefully transfer to your greased tin, easing it into the edges and gradually using your knuckle to press it firmly into the flutes. If you have any tears or gaps simply use the excess from the sides to patch.
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To do this with your hands simply take small pieces of the dough, and using slightly damp fingers to prevent it sticking, press it into an even layer around the tin. Add the rose petals once you have created your crust, pressing them in lightly.
12
Place into the oven to bake for 10-12 minutes until lightly golden and firm when pressed. Remove and leave to cool for 2 minutes.
13
To assemble the tarts: Slice your remaining half apple into wafer thin slices.
14
Take each of your tart cases and spoon a teaspoon of your chosen nut butter into each, spreading it around lightly to cover the base.
15
Fill them almost to the top with apple purée then arrange over the apple slices, and pop back into the oven to bake for a further 6-8 minutes until the crust is beautifully golden and the fresh apple slices have softened.
16
Leave to cool for a minute or two, remove from the tins and serve generously drizzled with your cooled caramel sauce and extra rose petals.
17
Or for a quick alternative …
Why not try making the pastry as simple biscuits and serving alongside the compote? Just follow the same steps for each recipe but roll out the pastry as a sheet and use a sharp knife to cut into your preferred shapes. Bake them on a parchment lined tray for 12 minutes until lightly golden, flip and then cook for a final 5 minutes. Easy!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
