'Learn how to make the apple tart that Momo presents in the battle against Tadokoro! Emily is the author of Cooking With Anime on Crunchyroll, the food blog Penguin Snacks, and loves to teach people how to make their favorite anime foods. Support us on Patreon! Patreon.com/PenguinEnterprises Ingredients listed below! Follow me! Twitter: https://bit.ly/2ZhVekt Facebook: https://bit.ly/2R8WmEp Second YT Channel: https://bit.ly/2w6EQXA Instagram: https://bit.ly/2Irvaww Find my food blog at: penguinsnacks.com Follow me on Tumblr: yumpenguinsnacks Business Inquiries: [email protected] Ingredients: Tart Dough: -1 1/4 cup all purpose flour -1/2 cup sugar -1 tsp salt -1/2 cup butter, cold and cubed -1 egg -1 tsp vanilla Rose Water Syrup: -1 cup water -1 cup sugar -2-3 Damask roses Apple Water: -1-2 Pink Lady apples (or other red-skinned apple) -1 cup water Apple Tart: -1 Pink Lady apple (or other red-skinned apple) To Make: 1. Make tart dough. Combine dry ingredients, and whisk to aerate. Add in butter and break into little clumps with fingers, mixing into the flour mixture until pea-size chunks of butter remain. Add in the egg yolk and vanilla and mix until it just comes together. Turn out onto floured surface and gently knead it together into a disc. Cover with plastic wrap and refrigerate. 2. Bring water and sugar for the rose syrup to a boil. Rinse rose petals, and add to the syrup. Turn heat off. Set aside and let petals steep, about 20 minutes. Strain when done. 3. For apple water, peel apples and add in 1 cup water. Bring to a simmer and let simmer until all the color is leeched from the apple peel. Remove the peel, and turn the heat off. Add the rose syrup to the apple peel water and set aside. 4. Roll out tart dough, and line the tart pans. This recipe made 5 small tarts for me. Bake for 7-10 minutes at 410 F. 4. Thinly (really thinly) slice 1 apple (1 apple was JUST enough to give me 5 small tarts). Layer into the apple-rose syrup and let steep a good 10 minutes. 5. When the tart shells are done, and the apple slices have been in the syrup long enough to soften, begin rolling up apple slices into rosettes. Add slices around the outer edge to fatten up the flower. Place into the tart cups as you finish. 6. Bake at 350 F for about 15-20 minutes. Cover tops of tarts with foil sheet if you are worried the apple is getting too browned. Meanwhile, reduce the syrup by bringing to a simmer and letting some of the water evaporate off. 7. Let tarts cool when done. Brush the petals with the syrup reduction. For a more pronounced red color, either use more apple peel at the start, or use a little red food coloring to the syrup. I didn\'t add anything to mine, but to make it more authentic, I would go back and use more apple peel. 8. Let cool completely, and enjoy!'
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