Red Rose Apple Tart (Print Version)
Elegant apple tart with delicate rose-shaped apples, buttery almond cream, and crisp pastry crust. A stunning dessert creation.
# Recipe Ingredients:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, chilled and cubed
03 - 1/4 cup granulated sugar
04 - 1 large egg yolk
05 - 2 to 3 tablespoons ice water
06 - Pinch of salt
→ Almond Cream (Frangipane)
07 - 1/2 cup almond flour
08 - 1/4 cup unsalted butter, softened
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1/2 teaspoon vanilla extract
12 - 1 tablespoon all-purpose flour
→ Apple Roses
13 - 4 large red apples (such as Pink Lady or Gala)
14 - 2 tablespoons lemon juice
15 - 2 tablespoons apricot jam
16 - 1 tablespoon water
17 - 2 tablespoons granulated sugar (optional, for sprinkling)
# Directions:
01 - In a large mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Cut in the chilled, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs. Incorporate the large egg yolk and gradually add 2 to 3 tablespoons of ice water, mixing just until the dough forms a cohesive ball. Shape the dough into a disc, wrap tightly in plastic film, and refrigerate for a minimum of 30 minutes to allow it to rest.
02 - Preheat oven to 350°F. On a lightly floured surface, roll out the chilled pastry dough to a 1/8-inch thickness. Carefully transfer the dough to a 9-inch tart pan, gently pressing it into the fluted edges. Trim any excess dough from the rim. Prick the base of the pastry shell numerous times with a fork to prevent bubbling during baking. Return the prepared tart shell to the refrigerator for 10 minutes.
03 - In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large egg and vanilla extract until well combined. Gradually fold in the almond flour and 1 tablespoon of all-purpose flour until the mixture is smooth and homogenous. Evenly spread the frangipane filling over the bottom of the chilled tart shell.
04 - Core the large red apples and slice them in half. Using a mandoline slicer or a very sharp chef's knife, carefully cut the apple halves into very thin slices, approximately 1/16 to 1/12 inch thick.
05 - In a microwave-safe bowl, combine the thinly sliced apples with 2 tablespoons of lemon juice and 1 tablespoon of water. Microwave on high for 1 to 2 minutes, or until the apple slices are just pliable and flexible.
06 - To create each apple rose, overlap 6 to 8 softened apple slices in a linear fashion. Carefully roll them up from one end to form a delicate rose shape. Gently place each apple rose onto the frangipane filling in the tart shell, pressing lightly to secure. Continue arranging the apple roses, working from the outside edge inwards, until the entire surface of the tart is adorned.
07 - In a small saucepan or microwave-safe bowl, warm the 2 tablespoons of apricot jam with 1 tablespoon of water until it is fluid. Using a pastry brush, gently glaze the apple roses with the warmed apricot mixture for a beautiful sheen. If desired, lightly sprinkle the tart with 2 tablespoons of granulated sugar.
08 - Bake the tart in the preheated 350°F oven for 35 to 40 minutes, or until the pastry crust is golden brown and the apples are tender. Allow the tart to cool completely on a wire rack before carefully removing it from the tart pan. Serve the Red Rose Apple Tart either slightly warm or at room temperature.
# Expert Advice:
01 -
- This tart looks incredibly impressive, making it perfect for special occasions or just a delightful weekend treat.
- The blend of crisp, buttery crust, rich almond cream, and tender, slightly tart apples is simply irresistible.
02 -
- Overworking the pastry dough can lead to a tough crust, so mix it minimally until just combined.
- Consistent, very thin apple slices are absolutely crucial for forming delicate, beautiful rose shapes.
03 -
- If your pastry tends to shrink, blind bake it for 10-15 minutes before adding the frangipane and apples.
- For even more flavor, add a pinch of cinnamon or cardamom to your almond cream for a warm, spicy note.