Apple Rose Tart Recipe
Apple Rose Tart Recipe with tender pastry and artfully rolled apple roses. Thin apple slices and delicate vanilla combine fruity flavor with an elegant appearance – a truly distinctive apple tart to enjoy.
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Servings: 12
Nutrition Facts
Apple Rose Tart Recipe
Serving Size
1 Slice
Amount per Serving
Calories
356
% Daily Value*
Fat
12.8
g
20
%
Saturated Fat
6.6
g
41
%
Sodium
55
mg
2
%
Carbohydrates
56.7
g
19
%
Fiber
3.5
g
15
%
Sugar
33.6
g
37
%
Protein
5.3
g
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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Equipment
- Tart pan (28 cm / 11-inch diameter)
- Silicone scraper (about 30 cm / 12 inches long)
- Stainless steel cake lifter (about 28 cm / 11 inches wide)
- Digital kitchen scale (with tare function, 5 kg / 11 lb capacity)
- Whisk
- Vegetable slicer (for evenly thin apple slices)
Ingredients
Shortcrust pastry base
- 220 g Flour (about 1 3/4 cups; recommended: all-purpose flour)
- 40 g Ground almonds (about 1/3 cup)
- 1 Egg
- 80 g White sugar (about 1/3 cup plus 1 tbsp)
- 1 pinch Salt
- 100 g Butter (about 7 tbsp; room temperature)
- 1 tsp Vanilla paste
- 1 tsp Cold water (only if needed)
Vanilla cream
- 37 g Vanilla pudding powder (about 4 tbsp)
- 500 ml Milk (about 2 cups plus 2 tbsp)
- 70 g White sugar (about 1/3 cup)
- 1 tsp Vanilla paste
- 40 g Cornstarch (about 5 tbsp)
- 2 Eggs (use yolks only)
- 20 g Butter (about 1 1/2 tbsp)
Apple roses
- 7 Apples (medium-sized red apples)
- 250 ml Water (about 1 cup plus 1 tbsp)
- 80 g White sugar (about 1/3 cup plus 1 tbsp)
- 1 tbsp Lemon juice
- 1 pinch Cinnamon
- 1-2 tsp Apricot jam (optional, for brushing for shine)
Instructions
Prepare the shortcrust pastry base
- Combine the flour, ground almonds, white sugar, salt, and vanilla paste. Add the butter in small pieces and quickly work the mixture into fine crumbs. Add the egg and knead only until a smooth dough forms. If the dough remains too dry or crumbly, add up to 1 teaspoon of cold water. Flatten the dough and refrigerate it for 30–40 minutes. Working the dough briefly and allowing it to chill are important for a crisp, tender crust.
- Preheat the oven to 175°C / 350°F using conventional heat without the fan. Lightly grease a 28 cm / 11-inch tart pan. Roll out the dough, place it in the pan, press the edge neatly into place, and prick the base several times with a fork.
- Line the pastry with parchment paper and weigh it down with pie weights, rice, or dried legumes. We use chickpeas. Blind bake the crust for 15 minutes. Remove the parchment paper and weights, then bake for another 5 minutes without the weights. Blind baking is essential for a crisp crust.
Prepare the vanilla cream and apples
- Set aside about 100 ml / a scant 1/2 cup of the milk and whisk it together with the vanilla pudding powder, cornstarch, and white sugar until smooth. Heat the remaining milk in a saucepan. Gradually add the pudding mixture while stirring constantly, then briefly bring it to a boil until a very thick vanilla pudding forms. Remove the saucepan from the heat. Whisk the two egg yolks in a small bowl. Add 2–3 tablespoons of the hot pudding and stir until smooth. Return this mixture to the saucepan and stir it in briefly over low heat, but do not allow it to boil again. Stir in the vanilla paste and butter. Immediately spread the vanilla cream evenly over the pre-baked crust. The cream should be quite thick so the apple roses do not sink into it later. Wash and quarter the apples, remove the cores, and cut or slice them into very thin slices. We use a sharp vegetable slicer. Heat the water, white sugar, lemon juice, and cinnamon in a large skillet or wide saucepan. Working in batches, briefly soften the apple slices in the hot liquid until they are pliable. They should be soft enough to roll without falling apart. Remove the slices, drain them well, and let them cool briefly.
Shape the apple roses and place them in the vanilla cream
- For each rose, tightly roll up one small apple slice. Arrange additional apple slices around it, slightly overlapping each one. The red peel should face outward or upward. Use smaller slices toward the center and larger slices toward the outside. Place the roses directly into the vanilla cream and carefully adjust them until the tart is completely filled. Use about 4–5 apple slices for each rose.
Bake the apple rose tart
- Bake the tart for another 30–35 minutes at 175°C / 350°F using conventional heat without the fan, until the apple roses are lightly colored and the surface looks evenly baked. For a delicate shine, gently warm the apricot jam and lightly brush it over the tart while it is still warm. Let the tart cool completely in the pan before carefully removing it.
Notes
For the apple roses, use firm red apples with skins that are as unblemished as possible. Heat the very thin apple slices only briefly until pliable, then drain them well and let them cool briefly. If desired, lightly brush the still-warm tart with warmed apricot jam, then let it cool completely in the pan.
Already tried this recipe?Thank you for your rating.