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    You are in: Home / Community Forums / Breads & Baking / A beautiful apple tart
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    A beautiful apple tart

    duonyte
    Wed Feb 15, 2012 10:35 pm
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    Last edited by duonyte on Wed Feb 15, 2012 10:43 pm, edited 3 times in total
    duonyte
    Wed Feb 15, 2012 10:37 pm
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    This is from a Bulgarian blog but I found the instructions in Lithuanian and I must try this - it is so beautiful!
    Donna M.
    Wed Feb 15, 2012 11:19 pm
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    Wow, that is gorgeous! I don't think I could cut into it, though. Is the base a cheesecake?
    Dee514
    Thu Feb 16, 2012 12:48 am
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    duonyte wrote:
    This is from a Bulgarian blog but I found the instructions in Lithuanian and I must try this - it is so beautiful!

    That is beautiful!
    It looks like an almond paste/marzipan short bread type of crust with either a custard/pastry cream or cheese filling, and the "roses" are either apple slices or phyllo dough. (Am I close in my guess from the photo?)
    I would certainly give that recipe a try for company that I wanted to impress. icon_smile.gif

    Have you translated the recipe, duonyte?
    Red Apple Guy
    Thu Feb 16, 2012 9:18 am
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    Cool!
    duonyte
    Thu Feb 16, 2012 10:44 am
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    I can translate it and will. Basically it's a short pastry in a tart pan with a pastry cream on top of that. The Lithuanian blogger added some caramel candy or suggested a cream that I think is like dulce de leche to make a more caramel filling. The Bulgarian blogger suggested that you could use instant vanilla pudding.

    The roses are apples - you cut slices of various lengths with a vegetable peeler, making sure to get a little bit of the peel on one end. The Lithuanian blogger used both red and yellow apples, and that was very pretty. Drop the slices into acidulated water.You then start forming the roses from the center out, wrapping the apple slices around with the peel on the top. Glaze the roses with apricot jam or sugar syrup. And then you bake at 350.


    Last edited by duonyte on Thu Feb 16, 2012 2:58 pm, edited 1 time in total
    Donna M.
    Thu Feb 16, 2012 12:43 pm
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    How do they secure the slices when forming the rose so that it doesn't fall apart?
    duonyte
    Thu Feb 16, 2012 1:16 pm
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    I think it just sticks into the pastry cream. Google translate does a good job on the Bulgarian site, but I cannot look at blogspot sites at work.
    duonyte
    Thu Feb 16, 2012 2:37 pm
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    Here is the Lithuanian blog, with more pictures,

    http://ausrra.blogspot.com/2012/02/obuoliu-tarta-roziu-pieva.html

    and the original Bulgarian blog - this one translated fairly well into English, I did not check the Lithuanian blog.
    http://yoli-www.blogspot.com/2011/10/blog-post_18.html

    The Lithuanian blog shows it sliced, Donna.
    duonyte
    Thu Feb 16, 2012 2:52 pm
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    Well, annoyingly it will not translate in IE8 - might be our company system - but I know it translated quickly when I was looking at it on FF last night.
    Donna M.
    Thu Feb 16, 2012 7:43 pm
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    It translated for me just fine on IE8. Very interesting. I think I could do it. I would have to get myself psyched up for it first, though icon_lol.gif
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