No food is more American than apple pie. Once apple season hits, everyone scrambles to the store to buy Granny Smiths for their favorite dessert. I’m a big fan of apple pie and never thought that there would be a better apple dessert out there, until now.
First of all, these rose apple tarts are beautiful – one of the most artistic food creations I’ve ever made. Looking at pictures of them in the recipe, I was intimated because they seemed impossibly difficult to pull off. I gave it a try and it was surprisingly pretty simple – maybe even easier than making an apple pie since it only requires a few ingredients and no hassle of measuring and mixing!
The tarts were almost too pretty to eat…almost. My family and I thought they tasted a lot like apple pie since the apples were soft and cinnamony, the jam gave it some gooiness and the flaky pastry puff was just like pie crust. Definitely a great recipe if you are trying to impress friends or family!
ROSE APPLE TARTS
1 puff pastry sheet, thawed
2 red apples (the redder, the better!)
1/2 lemon (juice)
4 (2+2) tbsp water
3 tbsp apricot preserves
1 tbsp cinnamon (optional)
1 tbsp flour
powdered sugar (for sprinkling)
Preheat oven to 375 degrees F. Grease a muffin pan.
Cut apples in half, removing the seeds, and thinly cut into equal slices horizontally.
Combine apples with lemon juice and 2 tbsp water and microwave for 2 1/2 minutes to soften.
Mix apricot preserves with 2 tbsp water. Microwave for 30 seconds and mix to spread.
On a flat surface, sprinkle some flour and roll out pastry dough. Cut into 6 equal strips lengthwise.
Spread a little bit of the apricot preserve mixture onto each strip.
Place apples on the top half of the strip so that they overlap halfway. Fold the bottom of the pastry dough over the top.
Roll each strip from one end to the other and seal. Place into muffin pan.
Bake for 40-45 minutes until pastry is crisped.
Optional: Sprinkle powdered sugar on top.
Adapted from Cooking with Manuela
A problem every banana lover encounters is what to do with an excess of old, brown bananas. I find that brown bananas are a little bit too sweet to eat on their own so I usually try to make banana bread or banana bread muffins with them. I recently discovered another possibility, which is to freeze them and make my favorite treat…ice cream! Well, not real ice cream but the texture of frozen bananas is pretty close to the real thing.
Ice cream takes a lot of ingredients and effort to make on its own which is why this “ice cream” recipe is pretty amazing. All you need to do is blend a frozen banana in a food processor. I like to add some dark chocolate chips but you can get creative and blend in other things like Nutella. It’s an easy and healthy dessert that only takes seconds to make.
The bananas don’t necessarily have to be brown but the more brown they are, the more sweet the ice cream will be. Bananas are surprisingly very naturally sugary but nonetheless, the dessert is guilt-free. If you are ever craving ice cream, this super simple recipe will give you a quick fix. Maybe in the future I’ll learn to make ice cream from scratch, but for now I’ll stick with frozen bananas.
ONE-INGREDIENT ICE CREAM
(makes 1 serving)
1 banana (preferably brown)
Dark chocolate chips (optional)
Peel banana and break into 3 chunks. Put in a plastic Ziploc bag and freeze for at least 2 hours.
Place frozen banana chunks (and chocolate) in a food processor. Blend until smooth. You may need to use a spoon to move the chunks around to blend better.
Now that it’s summer, the warm weather and additional free time make it more appealing for me to get up early on Saturday mornings and walk to the farmers’ market. Every time I go, I have a blast buying fresh produce, nibbling on some treats for breakfast, and “window-shopping” through all the stands. Of the various items I bought last week were a carton of fresh strawberries. They were tiny, round little berries unlike the ones in grocery stores – just like they should be.
Feeling in a creative mood, I made Nutella pizza. Nutella, pizza, and fruit…how could that combination possibly go wrong? It ended up tasting more like a flat bread, probably because I had baked the dough first without the toppings. My friend Sydney had made the pizza dough for a little pizza party we had. Making homemade pizza with friends is always fun. Roll some dough, buy some toppings, and everyone can make their own personalized pizza, or one giant one to share!
This weekend, I’ll be moving to Georgetown for the summer since I’ll be working just outside of DC. I love the Georgetown area because of all the shops and restaurants and the neighborhood is beautiful. Hopefully there will be a farmers’ market close to me while I’m there!
NUTELLA STRAWBERRY PIZZA
1/4 cup Nutella
Handful of strawberries
Preheat oven to 350 degrees F.
Take out leftover pizza dough or store-bought pizza dough. If you don’t have any, here is a simple recipe.
Roll dough on a lightly floured surface into the shape of a circle, about 1/4-1/2 inch thick.
Bake in oven for about 10-15 minutes.
Spread as much Nutella as desired in the center and arrange sliced strawberries on top.