Continuing with my theme of using ingredients I had on hand, I also made apple rose tarts and pumpkin cake tarts for Thanksgiving (for co-workers, Friendsgiving and the actual family get-together). Although quite simple in theory, the apple tart in particular can be labor intensive if you hand slice your apples like I did. I think I told myself I was practicing my knife skills . . . but I would recommend using a mandolin slicer if you’ve got one!
The apple tarts are inspired by my baking friend Anjali, who in turn was inspired by a Pinterest post. The crust is a Pâte Brisée, and the rose is made from thin slices of Gala apples, coated with some sugar, cinnamon, lemon juice and melted butter.
I also added an apple compote (using Golden Delicious apples) underneath the rose to add flavor and moisture, which I think makes a big difference. After baking, I brushed with some apricot nappage for a glaze.
The pumpkin tarts use a Pâte Sucrée crust, baked with the same pumpkin brown butter cake batter I used for my Thanksgiving cake.
After baking, I leveled the top of the tart-cake, brushed on the brown sugar simple syrup, and then topped with mascarpone mousse.
Both were tasty treats and great for gifting. My personal favorite is the apple tart!