今年母親節獻給媽媽一束甜蜜的花塔吧！
粉粉蘋果花束塔 Apple Rose Tart (now with English recipe)
給親愛的媽媽一個驚喜吧～
甜點分兩部分：
底部是法式酥脆餅皮莎布蕾pâte sablée，
上層是帶皮蘋果片做成的玫瑰花，脆脆的餅皮配上濕潤的蘋果，口感清爽又絕搭！
莎布蕾食譜 Pate Sablee Recipe
奶油 （室溫） Butter (RT) 150g
海鹽 Sea salt a pinch
蛋（室溫）Egg (RT) 62g
糖粉 Icing Sugar 100g
杏仁粉 Almond powder 25g
低粉 Cake flour 250g
泡打粉 Baking powder 3g
*RT: Room temperature
作法：
粉類過篩，奶油先用刮板切成米粒大小。
Sieve all the powders to a large mixing bowel. Cut the butter with dough scrapers to bean size.
粉類中心做出一個粉牆，加入奶油、蛋、鹽，用刮板重複以『切、壓』方式將所有材料拌勻至看不見粉為止。
Make a well in the powders and add butter, egg, salt in the center. Use the scrapers to “cut and press” all the materials repeatedly to form an unified dough.
整形成長方形，保鮮膜包覆放進冷凍室15分鐘，移至冷藏室10分鐘。
Shape the dough into a rectangle and wrap it with clingfilm. Freeze the dough for 15 minutes and move it to the fridge for 10 minutes.
鬆弛後的麵團放入塔膜，仔細確認塔皮邊緣有填滿，鋪上一層烘培紙放上一些重石，180度烤15分鐘（或是邊緣上色），移除烘培紙與重石，降溫至160度烤5-10分鐘直至金黃色。
Put the relaxed dough inside the baking mold and make sure there is no empty space around the edge. Cover it with the baking paper and lay some baking stones on top. Bake in 180C for 15 min; remove the baking paper and stones; lower the tempature to 160C and bake for 5-10 min until golden.
放涼後脫膜～
Remove the baking mold after 15 minutes cool down.
蘋果花束Apple Rose:
一顆蘋果帶皮以鹽洗淨表皮的蠟，去芯後切成薄片，越薄越好，考驗刀工極限。
為了幫助蘋果片軟化及調味，加入100cc. 水＋50g 糖＋少許檸檬汁，小火煮滾約3-5分鐘直至變軟。放涼後，排列整齊，參考圖
https://timetocookonline.files.wordpress.com/…/appleroses.p…）
捲起成玫瑰花狀，建議做成有大有小喔。
Wash an apple with salt to remove the wax on the skin. Remove its core and slice it as thin as you can. Trust me, this is the hardest part of making this dessert!
To soften the apple and seasoning purpose, add the apple slices into 100cc. water with 50g sugar and some lemon juices. Simmer it for 3-5 minutes until all the slices have softened. Line them up according to the reference image. Roll the slices to make it rose-like shape. d
組合 Assemble：
莎布蕾放滿大小不一的蘋果花，灑上糖粉，進160度回烤5-6分鐘，讓玫瑰花邊緣微微焦糖化～
Place different sizes apple roses on top of the pate sablee. Sprinkle it with icing sugar. Baking the tart in 160C for 5-6 minutes to slightly caramalize the apple rose edges.
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