Mini Apple Flower Tartlets

These tartlets are even smaller than a golf ball. Shaping the flower is really a breeze. What motivated me to bump my creative juice was due to the problem of juicy Granny Smiths. This type of apple no doubt can hold a good shape, but once cooked it releases too much juice. So I pre-cooked them first to let some juice out. Next was the fun part, just kept rolling up the apple slices (mine 7 slices in total), then, I got the flower.

I used commercially-made mini crusts, they were tiny, only 3 cm (less than 1.5 inches) in diameter. Such small size is good, so I didn't need to make the flower big, which actually looked more real to me, and easy to be held by the crusts.

To make the apple flowers: One big Granny Smith yields 3 - 4 flowers (for 3-cm mini tarts). Peel and quarter the apple, slice to 1/2-cm thick. Generously sprinkle white/brown/both sugar. Pre-heat a big skillet, cook the apple, with a bit of butter, rum and cinnamon for a few minutes until the slices slightly soften. Drain but keep the juice. When the apple slices are cool to touch, take about 7 slices and roll them up. Repeat to the rest.

To make the filling: simmer the apple syrup until it looks thicken. Mix it with ground walnut, a bit of heavy cream, a bit of flour, and more syrup if necessary.

To assemble: Fill the crusts half way with the nut filling, put one apple flower in. Sprinkle more suger and butter on top. Bake in a pre-heat oven in 350F temperature for about 20 minutes. In the last minutes you may grill them for better golden brown effect.

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