50 First Dates: Apple & Date Rose Tarts

Recipe 1/50

50 First Dates is a spin off on my Ramadan series, Date Of The Day, where I’ll be sharing 50 date based recipes that are easy to make! Because dates are not just for Ramadan.

If you want more Date recipes, mainly stuffed dates, check out my Date Of The Day book:
- E-book
- Hard copy: Ingram Spark (Okay quality, but ethical. I get 30% of the cost) & Amazon (Cheaper, International, better quality. But I get like $1.50 and it is Amazon…)

Paying subscribers (only $5.99 a month) get all the recipes, as well as my archive date based recipes and a big virtual hug because I really appreciate you.
Free subscribers will  get select recipes. Sorry friends, I don’t want to gatekeep but as someone who is being very selective with brand deals, I can’t keep working for free. DATES ARE EXPENSIVE.

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Apple & Date Rose Tarts

Yield: 12 roses
Prep Time: 45 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 15 minutes

Recipe video here

An easy, impressive dessert

Ingredients

For the Date-Coffee Jam:

• 1 cup (250g) Sukkari (or medjool) dates, pitted

• 1/4 cup (60ml) hot water (adjust as needed)

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon salt

• Optional: 1/4 cup Arabic coffee (or any coffee). I used the traditional Saudi kind, but an easier one is the instant powder version I use for baking.

For the Roses:

• 2 large red apples (Gala or Pink Lady)

• Juice of 1 lemon

• 2 tablespoons (30g) melted butter

• Water for soaking

For the Cream Base:

• 1 cup (240ml/UK: 284ml) heavy whipping cream (double cream in UK)

• 1/2 cup (120ml) prepared custard

• 1 teaspoon ground cardamom

• 2 tablespoons (15g) powdered sugar (icing sugar in UK)

For Assembly:

• 2 sheets store-bought puff pastry, thawed

• Flour for dusting

• Optional: Powdered sugar for dusting (icing sugar in UK)

Instructions

Date-Coffee Jam:

1. Remove pits from dates and roughly chop.

2. In a small saucepan, combine dates, coffee, and water.

3. Cook over medium-low heat, stirring occasionally, until dates soften completely (about 10-15 minutes).

4. Add cinnamon and mash until smooth. If needed, use an immersion blender.

5. Let cool completely before using.

Cardamom Cream Base:

1. In a cold bowl, combine heavy whipping cream and powdered sugar.

2. Whip until soft peaks form.

3. Add ground cardamom and prepared custard.

4. Continue whipping until stiff peaks form, being careful not to overwhip.

5. Refrigerate until ready to use.

Assembly:

1. Preheat oven to 400°F (200°C/Gas Mark 6).

2. Core apples and slice thinly.

3. Place in a bowl with enough water to cover the apples and the lemon juice.

4. Microwave for 3-4 minutes. The apples should be flexible enough that when rolled, they won’t snap. If they’re not, microwave in 30 second increments.

5. On a lightly floured surface, roll out puff pastry sheets into rectangles.

6. Cut each sheet into 6 equal strips (about 2 inches/5cm wide), so you’ll have 12.

7. Spread a thin layer of date jam along each strip.

8. Brush the melted butter and sugar.

9. Lay the apple slices along one edge of the pastry strip, overlapping slightly, with the rounded sides sticking out past the edge.

10. Fold the bottom edge of the pastry strip over the base of the apples, brushing the folded edge with a bit more melted butter for a golden finish.

11. Roll the strip tightly to form a rose shape and place it into the prepared muffin tin.

12. Bake for 25-30 minutes, or until golden brown.

13. Let cool completely.

14. Dust with powdered sugar before serving with the cardamom cream base.

Notes

• The date jam can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks.

• Leftover cardamom cream base should be used within 2 days.

• Best served the same day they're made, but unfilled pastries can be stored in an airtight container for 1-2 days. They can easily be reheated in the oven or on a pan with a lid on medium heat.

Let me know if you have any questions!

Ayesh xo