Him Outdoors has decided that making the apple rosace bit is his job. Must be the use of tools and the Calvados. (Need 1 1/2 tsps so have to have a bottle.) Where's the apple corer? What apple corer, we've got a thing that chops apples into segments will that do? Quick trip to the shed to find a tool to loosen the screws of the mandolin to make the slices thinner, and moan about the general state of the tool. After a fairly steep learning curve they are all beautifully aranged and in the oven. Bravo.
Oh no, it says 40 minutes at 200C and after 20 minutes they are soft but burning not 'caramelised'. Umm put them back at a lower temperature with some sugar sprinkled on and hope. All ok. Getting more like M Blanc's as they cool.
Now for the pastry. They did it over a cushion big enough to spread the pastry on. First find your cushion. After a lot of pulling and stretching and making holes we end up with a nearly big enough square. No way are they going to make crusty baskets. Leave to dry the butter/sugar misture you have to paint them with and manage to make some fairly lumpy baskets.