Buttermilk Cream Tart with Apple Roses
Poached apples rolled into flower blossoms make a show-stopping pastry as this year’s Derby contestants run for the roses.
1 box (14 oz.) puff pastry, thawed
All-purpose flour, for dusting
1 large egg, lightly beaten
1 Tbsp. sugar
Buttermilk Cream Filling (recipe below)
Apple Roses (recipe below)
Buttermilk Cream Filling:
2/3 cup heavy cream
1 envelope unflavored gelatin
1 1/4 cups lowfat buttermilk, not nonfat
1/4 cup sugar
Pinch of salt
Beat 1/3 cup cream with an electric mixer until soft peaks form; set aside. Sprinkle gelatin over 1/4 cup buttermilk in a medium bowl; let stand 5 minutes. Bring remaining 1/3 cup cream and the sugar to a simmer in a small saucepan over medium heat. Cook, stirring, until sugar has dissolved. Pour into gelatin mixture; stir until gelatin has dissolved. Stir in remaining cup buttermilk and the salt. Pour through a cheesecloth-lined sieve into a medium bowl. Using a whisk, fold in whipped cream. Refrigerate mixture 30 minutes.
1/4 cup fresh lemon juice, plus 1 lemon, halved (2-3 lemons total)
2 cups sugar
3 golden apples, such as Golden Delicious
2 red apples, such as Gala, McIntosh or Red Delicious
Bring 4 cups water, the lemon juice and sugar to a boil in a medium saucepan. Remove from heat; cover. Cut a round of parchment paper that has a diameter 1 inch greater than that of the saucepan; set aside. Core apples. Peel golden ones; using 1 lemon half, rub flesh. Squeeze juice from remaining half into hollows of red apples.
Using a mandoline or sharp knife, cut all apples crosswise into thin (less than 1/8-inch) slices. Transfer to syrup; shake pan to coat slices. Place parchment directly onto surface of apple mixture to keep apples submerged. Let syrup cool completely, about 40 minutes. Remove parchment, and cut apple slices into semicircles. Stack one red apple slice on top of 1 golden slice, with cut edges nearest you. Wrap slices together into a cone shape to form a “bud.” Stack two more slices. Placing them slightly above base (to create a staggered appearance), wrap them around bud. Repeat, wrapping until rose is about 2 inches in diameter. Make 9 roses total. Reserve leftover peeled slices for garnish.
Lay pastry on a lightly floured work surface. Using a pastry wheel or knife, trim pastry into a 9 x 12-inch rectangle. Then cut off four 1-inch strips: two from one short end and two from one long side. Set strips aside. (Rectangle should be 7 x 10 inches.) Transfer rectangle to a parchment-lined baking sheet.
Pierce pastry all over with a fork; brush with egg. Lay pastry strips on edges to create a border. Trim strips to fit, overlapping at corners. Brush egg over strips and underneath ends to seal. Cover with plastic wrap; refrigerate for 1 hour.
Preheat oven to 400 degrees. Sprinkle pastry with the sugar. Transfer to oven; reduce oven temperature to 350 degrees. Bake until shell is just golden and puffed all over, about 15 minutes. Remove sheet from oven. Using an offset spatula, press down on middle of shell (leave border puffy). Return shell to oven; bake until golden brown, about 15 minutes more. Transfer to a wire rack; press down on middle of shell again. Let cool completely. (The tart shell can be stored at room temperature, wrapped in plastic wrap, up to 1 day.)
Pour cream filling into shell. Spread out to border with offset spatula. Refrigerate until filling is set, about 30 minutes. Pour cream filling into shell. Spread out to border with offset spatula. Refrigerate until filling is set, about 30 minutes.
Arrange roses over filling. Fold leftover peeled apple slices into ruffles and fill in gaps.
Refrigerate, covered with plastic wrap, until ready to serve, up to 6 hours.
Recipe and photo courtesy of Martha Stewart. Find more of her Derby-themed recipes here.