Beautiful Tarte Tatin Roses

Method

• 1)

  Unroll the pastry and cut it into 6 strips lengthwise.

• 2)

  Overlap the apple slices on one edge of the dough strip, with the skin side facing towards the outside.

• 3)

  When the whole strip edge is covered in apples, fold the dough over then start rolling it tightly to form a snail-like shape.
  Keep the rolled “rose” chilled while the repeat with the rest of the dough strips and apples.

• 4)

  To prepare the caramel, gently and carefully melt the sugar in a small heavy bottomed pot on medium to low heat.
  Don’t touch the pot while the sugar melts and be very careful as caramel burns.

• 5)

  Wait until the caramel turns amber color then remove from the heat. Whisk in the vanilla and the butter.
  Carefully transfer spoonfuls of caramel into the prepared tin

• 6)

  Place the roses apple-side first into the tins and transfer to the preheated oven.
  The caramel will cook the apples.

• 7)

  Bake for about 20min or until the dough is golden and puffed.

• 8)

  Remove the tin from the oven.
  Wait for a few minutes for the caramel to stop bubbling.

• 9)

  Carefully remove the roses by flipping them over. If some of the apples stick in the pan, just remove them and place them back into the roses.

• 10)

  If the baking paper sticks on the apples, peel it off.