Nightingale's Rose Tart

Ingredients

• 1 tbsp Yahlu Ceylon Cinnamon Ground
• 1 tbsp Yahlu Black Pepper
• 1 tbsp Dried Rose Petals (Culinary Grade)
• 3 tbsp Sugar
• 2 Red Apples of your choice
• ½ Lemon, juiced
  
• 1 sheet Puff Pastry, thawed
• 2–3 tbsp Butter, melted
• Water, enough to cover apple slices

Instructions

Make the Tunisian baharat sugar mix

1. Using a mortar and pestle or a spice grinder, finely grind the rose petals and black pepper. Add the Ceylon Cinnamon Ground, mix to combine. Tip: spice mix can also be mixed with other spices such as cumin, coriander, ginger for use in savoury dishes.
2. In a small bowl, mix the sugar with 3tsp of the spice mix.

Make the rose tart

1. Core and thinly slice the apples (a mandoline works best).
2. Place apple slices in a microwave-safe bowl, cover with water and add lemon juice. Microwave for 5 minutes, until soft and flexible but not mushy. Drain and gently pat dry.
3. Preheat oven to 190°C (375°F), lightly grease two ramekins with butter and set aside.
4. Roll out the puff pastry and cut into 2 long strips, brush each pastry strip with melted butter and sprinkle an even layer of the baharat sugar over the pastry.
5. Arrange apple slices along the top edge of each strip, slightly overlapping, peel-side up, with the curved edges peeking over the pastry.
6. Fold the lower half of the pastry up over the apples, carefully sealing the edges of the pastry. Make sure to leave a bit of pastry on both ends as it forms the bud inside the rose as well as help the outside dough stick and stay in shape. Roll each strip tightly into a rose and place in the ramekin.
7. Bake for 35–40 minutes, until golden and cooked through. Tip: If apples brown too quickly, cover loosely with foil for the last 10 minutes.
8. Cool slightly before removing, enjoy with additional dusting of baharat sugar if desired!