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["Place one shortbread in the center of each of 8 dessert plates. Arrange 6 apple wedges on each shortbread.", "Drop small dollops of rose petal preserve in a line down the middle of the arranged apples.", "Scatter a few toasted walnut pieces over the apples.", "Drop a spoonful of mousse near one short end of the tart. Drag the back of the spoon, from the center of the mousse, up along one long side of the tart, in one continuous motion to make a ""swoosh"".", "Drizzle spiced apple reduction around the tart and mousse.", "Lightly sprinkle each plate with petals and serve immediately.", "In the bowl of a food processor, combine all ingredients through cinnamon. Pulse together until mixture is rather fine, with only a few small discernible chunks of walnut remaining.", "Paddle butter and 10X until light. Mix in dry ingredients until well combined.", "Between two sheets of parchment or waxed paper, roll the dough to about 1/8"" thickness. Refrigerate until solid.", "Cut dough into rectangles about 2 x 3-inches (scraps may be re-rolled once), and place on parchment-lined baking sheet. Bake at 325&def;F until rectangles are lightly browned around their edges, about 20 to 25 minutes.", "Shortbread may be baked in advance and stored in an airtight container at room temperature for up to three days.", "Peel, halve and core apples. Cut each half into 8 equal slices.", "Heat a large sautee pan over high heat. Add oil followed by apples. Stir apples to evenly coat in oil, then allow to sautee until some slices just begin to brown. Stir apples again and cook until most slices become slightly translucent but still hold their shape, about 5 minutes total.", "Remove pan from the heat and sprinkle apples with sugar, juice and brandy. Stir apples to evenly distribute ingredients. If necessary (the residual heat of the pan may be enough without additional heating), return pan to heat briefly to reduce liquids to a thick syrup. Take care to stand back as the high-alcohol brandy may catch fire on a gas burner.", "Turn apples out onto a plate to cool to room temperature before serving.", "Place milk in a small microwave-safe bowl. Sprinkle with gelatin and allow to sit for a few minutes. Microwave in 15-second intervals until milk is very warm but not boiling. Stir well until gelatin is completely dissolved.", "Place cheese and lemon juice in blender. Add warm milk-gelatin mixture and puree until mixture is smooth. Pour into medium mixing bowl and place in refrigerator for a few minutes.", "Meanwhile, whip cream to soft peaks. Remove goat cheese mixture from refrigerator and gently fold in whipped cream. Cover mousse tightly and refrigerate until needed, up to three days.", "Place cider in a small sauce pan and reduce over low heat by about 75 percent, until thick and syrupy.", "Pour through fine mesh strainer to remove impurities.", "Stir in cayenne pepper to taste (just a little of the reduction should be drizzled around the outside of each tart, so the reduction should be pretty spicy). Reduction may be made in advance and kept refrigerated until needed, up to 5 days."]
