Red Rose Apple Tart (Printable)
This elegant dessert features delicate apple roses over rich almond cream, encased in a buttery pastry crust. A stunning presentation.
# What You Need:
→ 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 - 2–3 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)
# Steps:
01 - In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Gradually cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs. Add the egg yolk and ice water, mixing until the dough just comes together. Form the dough into a flat disk, wrap it in plastic film, and chill in the refrigerator for a minimum of 30 minutes.
02 - Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled pastry dough to fit a 9-inch (23 cm) tart pan. Carefully transfer the dough to the tart pan, pressing it gently into the base and sides. Trim any excess dough from the edges and prick the bottom of the pastry generously with a fork. Chill the prepared tart shell for an additional 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 stir in the almond flour and all-purpose flour until the mixture is smooth and uniform. Spread this almond cream evenly over the chilled, pricked pastry base in the tart pan.
04 - Core the red apples and slice them in half. Using a mandoline slicer or a very sharp chef's knife, cut the apple halves into very thin, uniform slices, approximately 1–2 millimeters thick.
05 - In a microwave-safe bowl, combine the thinly sliced apples with the lemon juice and 1 tablespoon of water. Microwave on high for 1–2 minutes, or until the apple slices are just flexible and pliable, but not mushy. This makes them easier to shape.
06 - To create the apple roses, select 6–8 of the softened apple slices and overlap them in a long, continuous row. Gently roll them up from one end to form a tight, rose-like shape. Carefully place each apple rose onto the almond cream filling, pressing lightly to secure it. Repeat this process, arranging the apple roses concentrically, until the entire tart surface is adorned with the apple roses.
07 - In a small saucepan or microwave-safe bowl, gently warm the apricot jam with 1 tablespoon of water until it is liquefied and smooth. Using a pastry brush, liberally brush the warm apricot glaze over all the apple roses for a beautiful shine. If desired, sprinkle the tart with additional granulated sugar for a hint of sparkle and sweetness.
08 - Bake the tart in the preheated oven for 35–40 minutes, or until the pastry crust is golden brown and the apple slices are tender. The almond cream should be set. Allow the tart to cool completely on a wire rack before carefully removing it from the tart pan. This tart can be served slightly warm or at room temperature.
# Expert Hints:
01 -
- You'll adore how effortlessly elegant this tart looks, despite being surprisingly simple to assemble; it's a true showstopper.
- Every bite delivers that perfect harmony of crisp pastry, creamy almond filling, and tender, sweet and tart apples – pure bliss.
02 -
- Always use truly chilled butter and handle your pastry dough minimally; overworking it makes for a tough crust, and we want tender flakiness!
- Pre softening the apple slices in the microwave is absolutely non negotiable for forming beautiful, crack free roses – it was a revelation for me!
03 -
- Never underestimate the power of chilling your pastry dough – it’s the secret to a tender, flaky crust that doesn't shrink in the oven!
- A mandoline slicer, set to its thinnest setting, will be your best friend for achieving uniform, paper thin apple slices that curl effortlessly into roses.