Ingredients
Equipment
Method
Prepare the Date Filling
- Start by placing the pitted dates in a mixing bowl. Pour the hot water over the dates and let them soak for about 10 minutes until they soften. After soaking, add the rosewater, cardamom, cinnamon, and a dash of salt to the bowl. Using a fork or a food processor, mash the dates into a smooth paste.
Slice the Apples
- While the dates are soaking, wash the Fuji apples and cut them into thin slices. It’s best to keep the skin on for color and texture. In a separate bowl, combine the apple juice and lemon juice. Submerge the apple slices in this mixture to prevent browning.
Roll Out the Puff Pastry
- On a lightly floured surface, roll out the puff pastry sheet. You want it to be about an eighth of an inch thick. Carefully transfer the rolled pastry into your tart pan, pressing it into the edges. Trim off any excess pastry hanging over the edges.
Assemble the Tarts
- Spread the date filling evenly across the base of the puff pastry. Take the apple slices out of the juice and pat them dry with a paper towel. Start at one end of the pastry and layer the apple slices, overlapping them slightly to create a rose shape. Continue layering until you reach the other end of the tart.
Bake the Tarts
- Preheat your oven to 375°F (190°C). Place the tart in the oven and bake for 30-35 minutes or until the apples are tender and the pastry is golden brown.
Finishing Touches
- Once baked, remove the tarts from the oven and let them cool slightly. Dust with powdered sugar before serving for a touch of sweetness and elegance.
Notes
- For a sweeter touch, consider adding a drizzle of honey or maple syrup before serving.
- These tarts are best served fresh but can be stored in the refrigerator for up to three days.
- Experiment with different apple varieties for unique flavors and textures.