1. Wash the big red apple, cut it lengthwise, and slice it horizontally
2. The thinner the apple slices, the better, so that they won't break when rolled. Cut the apple slices to remove the core and soak in water
3. Heat in the microwave for about 2 minutes. This way the apple slices are half-ripe, soft and easy to roll up
4. Cut a piece of puff pastry, square or round, cut in half from the edge to the center, then press the four petals one by one, and place them in a muffin non-stick baking pan. It’s best to use tin foil to pad the bottom according to the shape, otherwise it will not be easy to take it out after it is cooked
5. Add granulated sugar to the milk and dissolve it completely, add whipped cream, egg yolk and low powder, mix well, and sieve
6. Put the rolled apple blossoms in it, pour the mixed tart water in it, and it’s full.
7. After cutting off the excess pastry on the edge with scissors, put it into the middle layer of the preheated oven, and bake at 180 degrees for about 15-20 minutes.
Tips:There are also commercially available egg tart crusts with tin foil trays, but they are relatively shallow, so if you want to use apple slices to shape them, they will easily fall apart. It's better to shape it a little deeper.
