Apple season

Apple season

Your guests will delight at this beautiful apple dessert – and only you’ll know how easy it is to make!

Surprise dessert

Don’t stress over making an innovative apple dessert for your fall feasts, this recipe is simple, impressive and needs just a bit of patience. The first step is to cut pie-crust rounds that fit into muffin cups. Then, place apple slices in a circular fashion so they resemble flower petals. (Don’t peel the red apples: You want your “blooms” to look magnificent!) You can cook apple slices in red cranberry juice for an added boost of colour.


Ice cream and rum sauce: as easy as pie

Vanilla ice cream is the ideal accompaniment for this mini-tart, and a splash of rum will put you in seventh heaven! Use store-bought or homemade ice cream (Making ice cream is really easy!) and pour the rum-and-brown-sugar mixture on top. You can also add chopped nuts for a lovely crunchy texture.


Apple blooms

Preparation: 45 minutes
Cooking: 30 to 35 minutes
Cost per serving: $1.50 (tart + sauce)
Makes 12


Puff pastry
15 mL (1 tbsp) bread crumbs
4 apples, Pink Lady or Gala
500 mL (2 cups) red cranberry juice
60 mL (1/4 cup) apricot jam, or marmalade
60 mL (1/4 cup) melted butter
15 mL (1 tbsp) cane, or white, sugar

Sauce for vanilla ice cream
180 mL (3/4 cup) water
125 mL (1/2 cup) dark brown sugar
5 mL (1 tsp) salt
15 mL (1 tbsp) flour
30 mL (2 tbsp) rum
Candied nuts, optional

1. Preheat oven to 200°C (400°F). 2. Grease a standard-sized muffin pan. 3. Roll puff pastry to 0.6-cm (1/4-in) thickness and use 5-cm (2‑in) round cookie cutter to form 12 disks. 4. Sprinkle each muffin cup with bread crumbs, gently press a pastry disk into each cup, and place in freezer. 5. Bring cranberry juice to a boil. 6. Core and thinly slice apples, then cook in cranberry juice for one minute. Drain. 7. Remove muffin pan from freezer. Spread 5 mL (1 tsp) of jam in each cup then place apple slices, two at a time opposite one another, working your way to the centre of the cup. Roll a last slice to form the centre of the “bloom”. 8. Brush with melted butter and dust with sugar. 9. Bake for 25 to 30 minutes. 10. Sauce: In a pot, combine ingredients. Bring to a boil and let simmer 5 minutes. 11. Serve tarts with ice cream, rum sauce and, if desired, nuts.


Vanilla ice cream

Preparation: 10 minutes
Freezing time: 4 hours minimum
Makes about 1 L (4 cups)

500 mL (2 cups) 35% whipping cream
300 mL (1 can) sweetened condensed milk
2 vanilla pods, split and scraped

1. Whip cream and vanilla. Using a spatula, gently fold in condensed milk. 2. Transfer mixture into a container and place in freezer for 4 hours or overnight before serving.


What to drink with this dessert?

Apple-based desserts are fabulous when served with rum. Flor de Caña is barrel-aged, giving it vanilla and caramel notes that complement the apple mini-tarts as well as the vanilla ice cream. The rum’s cooked-fruit flavours also pair well with the jammy notes in this recipe.

Flor de Cana Centenario 12 Ans


Flor de Cana Centenario 12 Ans

750 mlNicaragua
Flor de Cana Centenario 12 Ans

Flor de Cana Centenario 12 Ans


750 mlNicaraguaSAQ code : 10323049


Just like whiskies, aged rums develop complexity during barrel-aging. To appreciate all of rum’s subtle nuances, drink it straight-up in a glass that will let it express itself – a balloon glass is a perfect choice.





PHOTOGRAPHY: David De Stefano

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