Momo’s Queen’s Apple Tart
Updated: Jan 8, 2021
Momo, the third seat on in the Elite Ten, goes up agains Megumi in a Shokugeki, and the main ingredient is apples! She makes an incredible apple tart- the Queen’s Apple Tart, fit for someone like Cleopatra. I decided to recreate her recipe so we could sample it in real life, and let me tell you – it’s so worth it!
If you’re unfamiliar with the show, Food Wars! centers on a group of kids at a cooking academy, all of whom are training to be top-notch chefs! The main character, Soma, stands out for being unshakably optimistic and confident in his own abilities to cook. Megumi, the girl who goes up against Momo in this battle, is one of his friends, and he works to support her as she tries to defeat Momo.
Sadly, Momo comes out on top with these rose tarts. The Queen’s Apple Tarts are made by carefully and gently stewing thinly sliced apples in rose-apple infused syrup, then rolling the slices into beautiful rosettes to go on top of a tart base. They are really delicious, and surprisingly not too difficult to make. Check out the recipe below for more information!
Watch the video below for step-by-step instructions!
Momo's Queen's Apple Tart
From Season 4 of Food Wars, episode 4 Print Recipe
Prep Time 2 hrs
Cook Time 30 mins
Individual baking cups
1 1/4 cup All Purpose Flour
1/2 cup Sugar
1 tsp Salt
1/2 cup Butter cold and cubed
1 tsp Vanilla Extract
Rose Water Syrup
1 cup Water
1 cup Sugar
2-3 Damask Roses fresh
1-2 Pink Lady Apples (or other red-skinned apple)
1 cup Water
1 Pink Lady Apple (or other red-skinned apple)
Make tart dough. Combine dry ingredients, and whisk to aerate. Add in butter and break into little clumps with fingers, mixing into the flour mixture until pea-size chunks of butter remain. Add in the egg yolk and vanilla and mix until it just comes together. Turn out onto floured surface and gently knead it together into a disc. Cover with plastic wrap and refrigerate.
Bring water and sugar for the rose syrup to a boil. Rinse rose petals, and add to the syrup. Turn heat off. Set aside and let petals steep, about 20 minutes. Strain when done.
For apple water, peel apples and add in 1 cup water. Bring to a simmer and let simmer until all the color is leeched from the apple peel. Remove the peel, and turn the heat off. Add the rose syrup to the apple peel water and set aside.
Roll out tart dough, and line the tart pans. This recipe made 5 small tarts for me. Bake for 7-10 minutes at 410 F.
Thinly (really thinly) slice 1 apple (1 apple was JUST enough to give me 5 small tarts). Layer into the apple-rose syrup and let steep a good 10 minutes.
When the tart shells are done, and the apple slices have been in the syrup long enough to soften, begin rolling up apple slices into rosettes. Add slices around the outer edge to fatten up the flower. Place into the tart cups as you finish.
Bake at 350 F for about 15-20 minutes. Cover tops of tarts with foil sheet if you are worried the apple is getting too browned. Meanwhile, reduce the syrup by bringing to a simmer and letting some of the water evaporate off.
Let tarts cool when done. Brush the petals with the syrup reduction. For a more pronounced red color, either use more apple peel at the start, or use a little red food coloring to the syrup. I didn't add anything to mine, but to make it more authentic, I would go back and use more apple peel.
Let cool completely, and enjoy!
I hope you enjoyed this post! If you have any questions or comments, leave them below! I recently got a Twitter, so you can follow me at @yumpenguinsnack if you would like, and DEFINITELY feel free to send me food requests! My Tumblr is yumpenguinsnacks.tumblr.com. Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! 😀
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