The rose-under-glass in the Beast’s castle may be strictly off limits, but not so with these enchanting replicas. The sweet fruit petals are baked atop lightly spiced pastries for a luscious dessert made entirely with allergy-friendly ingredients.
Allergy Friendly: The Beast and Belle’s Enchanted Rose Tart
- 1 extra-large red-skinned apple (gala apples work especially well)
- 3 tablespoons water
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 2 tablespoons coconut oil
- ¾ cup gluten-free, nut-free all-purpose flour, plus more for rolling out the dough
- ¼ teaspoon xanthan gum
- ¼ teaspoon salt
- Dash of cinnamon
Heat the oven to 375 degrees F. Meanwhile, cut the apple in half and remove the core, but don’t peel it. Cut the halves into thin slices (¼ inch thick or so).
Combine the apple slices, water, sugar, and lemon juice in a saucepan. Simmer the slices for 4 to 5 minutes. Then remove them from the pan to cool, reserving the cooking liquid.
Stir the coconut oil into 2 tablespoons of the cooking liquid (adding water if you don’t have enough). If need be, heat the mixture just until the oil melts. Transfer the liquid to a mixing bowl.
Combine the flour, xanthan gum, salt, and cinnamon in a sifter. Sift the dry ingredients into the liquid. Stir until the mixture forms a sticky dough.
Dust a sheet of waxed paper with gluten-free, nut-free all-purpose flour. Shape the dough into a disk, and set it atop the dusted paper. Sprinkle more flour atop the dough, and then cover it with another sheet of waxed paper. Roll out the dough between the sheets until it is about 3/8 inch thick, dusting it with more flour as needed to keep it from sticking to the paper.
Fill a 6-cup muffin pan with paper liners. Use a round cookie cutter (3 inches wide or so) to cut out six pastry circles. Gently fit the pastry circles into the paper liners, using a spatula to lift them from the waxed paper.
Bake the pastries for 8 minutes. Then remove them from the oven to cool slightly in the muffin pan.
Top each pastry circle with 5 or 6 apple slices (red peels facing up), overlapping them slightly as you work from the outer edge toward the middle. Bake the roses for another 6 to 8 minutes. Serve them warm or cooled.