To decorate a fruit tart with apple rosettes, as Jennifer Yee did in issue 137 for the Apple Rosette Tart with Maple Cream recipe, first microwave the apple slices as directed below to make them malleable, and then get rolling. Click on the photos for step-by-step rolling directions.
Cut the cheeks off 3 or 4 apples (I like “mountain rose” apples) and slice the cheeks very thinly. evenly spread the slices onto a microwave-safe plate and microwave in 30-second intervals until soft and pliable, about 2 minutes. Let
cool slightly before handling.
Photo credits: Andre Baranowski
Wrap a second slice around the outside of the first.
Start by rolling a small slice of apple tightly, making sure the peel is on top.
Continue in this manner, adding larger slices all the way around and making sure the new "petals" cover the seams.
Once you have the size you like, place it on the tart. if the rosette unwinds and leaves a gap in the center, roll up a small slice and place it inside.