1. Cut the puff pastry rolls to about 2 cm in length. If you use ready-made egg tart wrappers, please skip to step 4.
2. Put it in the egg tart mold, sprinkle some flour (outside the formula) to prevent sticking, and knead it into a tart cup.
3. Punch small holes in the bottom with a fork.
4. Beat the eggs into a bowl, add sugar and beat until the sugar melts, then add flour and mix well, add milk and whipped cream, mix well, and sift.
5. Scrub the skin of the apple with salt.
6. Boil with sugar (outside the recipe) and water until soft.
7. Arrange 5~7 apple slices as shown in the figure and roll them up from one end to the other to make an apple rose.
8. Put in the tart cup, arrange the "petals", and pour the egg tart liquid until it is 8 minutes full.
9. Preheat the oven up and down at 200°C for 25 to 30 minutes in the middle. Different ovens have different tempers, so the temperature and time are for reference only.
10. The beautiful apple and rose tart is out, please confess to TA!
Tips:1 Opening the pastry has always been a pain in my heart, so I can't share the method of puff pastry, but there are many recipes shared by kitchen friends, you can search for it. Or refer to my "Blueberry Yam Tart" recipe, which is just as crispy.
2 There is a lot of liquid in the tart, you can halve it, but don't put the flour.