MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Rosh Hashanah Apple, Rose, And Honey Tart Categories: Tarts Yield: 1 Tart MMMMM---------------------------DOUGH-------------------------------- 300 g Plain flour; +/- 50 g 180 g Butter; softened 100 g Caster sugar 1 md Egg MMMMM--------------------------TOPPING------------------------------- 12 md Dessert apples (8 for -compote, 4 for apple roses) 2 tb Honey; plus extra to finish -if required 1 ts Vanilla essence Dried rose petals/buds; for -garnish Heat your oven to 175°C (fan) / 350°F. To Make The Pastry: Mix the flour, butter, sugar, and egg into a soft dough and put it on a sheet of floured baking paper. Sprinkle more flour on top and roll into a circle about 1/2 cm thick and 25 to 30 cm in diameter. Pick up the pastry by rolling it (and the paper) over your rolling pin, and lay it carefully over a 22 to 25 cm round tart dish or tin--paper down. Cut the excess of baking paper and dough with scissors. Blind bake the base until pale beige for 10 minutes. Set aside. For the compote: peel and core 8 apples and cut into small pieces. Cook in a pan for 20 to 30 minutes at medium heat with a bit of water until the apples have softened. Once cooked, cool down and add the honey and vanilla essence. Liquidize to break them down--I like to leave a bit of chunky texture. For The Topping: Quarter the remaining 4 (unpeeled) apples and cut into thin slices. The thinner they are, the easier to form the roses. Poach them gently in a large frying pan with about 50 to 80 ml of water for approximately 10 minutes until they soften. Once soft, drain off all the water and dry completely on a plate lined with kitchen paper. Spread a 1 cm layer of compote over the cooked pastry. You may not need it all. When you are ready to bake the tart, preheat your oven to 180°C / 350°F, then you can create the apple roses. Do this by taking one slice of apple and rolling it into a sausage shape, then rolling another slice around it; then another one until you have formed a rose. Four slices should make a medium rose; six, a bigger one. Arrange the roses on the apple compote until completely covered . Bake for 35 to 40 minutes approximately until all the apples roses are golden brown. Serve decorated with dried rose buds/petals if you wish. And you could brush with a little runny honey for extra gloss. Recipe by Fabienne Viner-Luzzato Recipe FROM: MMMMM