Apple Rose Tart
This Apple Rose Tart combines French tart culture with finely rolled apple slices and careful craftsmanship. An elegant cake with a delicate look, fine texture and a refined, harmonious appeal throughout.
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Servings: 12
Nutrition Facts
Apple Rose Tart
Serving Size
1 Stück
Amount per Serving
Calories
367
% Daily Value*
Fat
15.4
g
24
%
Saturated Fat
8.4
g
53
%
Sodium
41
mg
2
%
Carbohydrates
52.9
g
18
%
Fiber
3.5
g
15
%
Sugar
30.3
g
34
%
Protein
5.3
g
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Equipment
- Kaiser La Forme Plus tart and quiche pan (28 cm / 11-inch diameter)
- Kaiser Inspiration silicone scraper (about 30 cm / 12 inches long)
- Zenker stainless steel cake lifter (about 28 cm / 11 inches wide)
- Digital kitchen scale (with tare function, 5 kg / 11 lb capacity)
- Whisk
Recommended equipmentView products
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 Sugar (about 1/3 cup plus 1 tbsp)
- 1 Prise Salz
- 140 g Butter (about 10 tbsp) (room temperature)
- 1 TL Vanilla paste (1 tsp)
Vanilla Cream
- 37 g Vanilla pudding powder (about 4 tbsp)
- 500 ml Milk (about 2 cups plus 2 tbsp)
- 70 g Sugar (about 1/3 cup plus 1 tbsp)
- 1 TL Vanilla paste (1 tsp)
- 40 g Cornstarch (about 5 tbsp)
- 2 Eggs (use yolks only)
- 20 g Butter (about 1 1/2 tbsp)
Apple roses
- 7 Apples (6 - 7 medium-sized red apples)
- 250 ml Water (about 1 cup plus 1 tbsp)
- 80 g Sugar (about 1/3 cup plus 1 tbsp)
- 1 EL Lemon juice (1 tbsp)
- 1 pinch Cinnamon
- 1-2 TL Apricot jam (1 - 2 tsp) (optional, for brushing for shine)
Instructions
Prepare the shortcrust pastry base
- Mix flour, ground almonds, sugar, salt, and Vanilla Paste. Add the butter in small pieces and work everything quickly into fine crumbs. Add the egg and knead only briefly until a smooth dough forms. Flatten the dough and chill it for at least 30 to 40 minutes. This short handling time and the chilling time are important so the base stays crisp and tender later.
- Preheat the oven to 175°C / 350°F top and bottom heat. Lightly grease the 28 cm tart pan. Roll out the dough, place it into the pan, press the edge in neatly, and prick the base several times with a fork.
- Place a sheet of parchment paper on top and weigh it down with pie weights, rice, or legumes. We use chickpeas. Blind bake the base for 15 minutes. Then remove the paper and weights and bake for another 5 minutes without weighing it down. Blind baking is essential for a crisp base.
Prepare the Vanilla Cream and the apples
- Cook a firm vanilla pudding from milk, Pudding Powder, and sugar according to the package instructions. Remove from the heat. Whisk the egg yolk in a small bowl. Add 2 to 3 tablespoons of the hot pudding and stir until smooth. Return this mixture to the pot and stir it in briefly over low heat without letting it boil again. Stir in the vanilla and butter. Spread the Vanilla Cream immediately onto the pre-baked base and smooth it out. It should be fairly thick so the roses do not sink in later. Wash the apples, quarter them, remove the cores, and cut or slice them into very thin slices. We use a sharp slicer. Heat water, sugar, lemon juice, and cinnamon in a large pan or a wide pot. Let the apple slices soften in portions just briefly until they become flexible. They should be soft enough to roll, but not fall apart.
Shape the apple roses and place them into the Vanilla Cream
- For each rose, roll up one small slice tightly and then arrange more apple slices around it in a slightly overlapping pattern. The red peel should face outward or upward. Use smaller slices on the inside and larger ones on the outside. Place the roses directly into the Vanilla Cream and adjust them carefully until the tart is nicely filled. We used 4 to 5 strips per rose.
Bake the apple rose tart
- Bake the tart for another 30 to 35 minutes at 175°C / 350°F top and bottom heat, until the apple roses have taken on some color and the surface looks harmonious. Then let the tart cool completely before removing it from the pan.
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Recommended Equipment
For this apple rose tart, a reliable tart pan with a loose base, a precise kitchen scale, and a stainless steel cake lifter have proven especially useful. Here is a selection we particularly enjoy working with:
