apple rose tart

Sweet apples with a zing of lemon in a french cookie shell make for a captivating treat. These mini tarts are not difficult to make but the technique really makes a great impression and the taste is amazing!

Apple Roses

heavy cream (60 milliliters)

unsalted butter

all-purpose flour (330 grams)

sugar (75 grams)

salt (2 grams)

unsalted butter (melted, 56 grams)

tsp vanilla (5 milliliters)

cinnamon (1 grams)

apples

lemon (juiced)

unsalted butter (42 grams)

sugar (50 grams)

In a small bowl, whisk the cream and egg yolks together.&nbsp;

In a food processor pulse the&nbsp;flour, butter, sugar, and salt until it's in roughly pea-sized pieces.

While the machine is running drizzle in the cream just until the mixture comes together.&nbsp;

On a well-floured surface knead the dough together about 5 times. It will magically transform from a crumbly mess to a workable dough.&nbsp;

Form the dough into a disk, wrap with plastic and chill for a few hours or overnight.&nbsp;

Divide the disk in two, roll out one half and cut out the crusts. The other half can be refrigerated, or frozen for later use.

Place disks in mini tart form and press into shape with the mini pie press (mine came as a set with the pan) or using your fingers.

Pierce each tart shell with a fork several times and bake for about 8-10 minutes at 425F. (Watch them carefully so they don't burn!)

Allow to cool in the pan.

For the Pâte Sucrée (Makes two crusts)

Add 4 tablespoons of melted butter, 1/3 cup of sugar, 1 teaspoon vanilla extract and a 1/2 teaspoon of cinnamon together in a bowl and mix well.

Add about 1/2 tablespoon of the mixture to each tart.

For the Filling

Add the juice of a lemon, 3 tablespoons melted butter and 1/4 cup of sugar to a medium-sized bowl and mix well.

Wash the apples, slice pieces away from the core and then slice very, very thinly. Ideally you could see through the slices, you want them to be very flexible and to look like petals when you're finished. Most of the time when this recipe goes wrong it's because people cut thick slices that they couldn't bend, or had to overcook to make flexible.&nbsp;

Toss the sliced apples in the prepared bowl and microwave for about a minute to 90 seconds to soften the apples. I would suggest tossing them half way though and microwaving an additional 30 seconds if some are not softened.

Roll the slices into a rose shape. Place on tart and arrange petals to your preference.&nbsp;

Bake at 350F for 15-20 minutes.

For the apples

https://www.youtube.com/watch?v=CBFkjA9hTWQ

How to Make Apple Rose Tarts

Sweet apples with a zing of lemon in a french cookie shell make for a captivating treat. These mini tarts are not difficult to make but the technique really makes a great impression and the taste is amazing! Full recipe and step-by-step up on the blog.

How to Make Apple Rose Tarts

A very pretty and delicious apple tart that looks like a bouquet of roses!

Apple Roses Pie

almond meal

all-purpose flour

heavy cream

unsalted butter (very cold)

sugar

tsp kosher salt

tbsp melted unsalted butter

tsp vanilla extract

cinnamon

lemon juiced

In a small bowl, whisk the cream and egg yolks together.

Combine flour, sugar, and salt. Grate in cold butter.&nbsp;

Drizzle in the cream just until the mixture comes together.

On a well-floured surface knead the dough together about 5 times. It will magically transform from a crumbly mess to a workable dough.

Form the dough into a disk, wrap with plastic and chill for a few hours or overnight.

Place disk into tart tin.

Pierce tart shell with a fork several times. Add paper and pie weights. Bake shell for 10 minutes at 450 degrees F.

Pull the shell out of the oven and take out the pie weights.

Reduce oven to 350 degrees F and bake for another 8 minutes.

For the Pâte Sucrée:

Add about 1/2 tablespoon of the mixture to the tart.

For the Filling:

Wash the apples, slice pieces away from the core and then slice very, very thinly. Ideally you could see through the slices, you want them to be very flexible and to look like petals when you're finished. Most of the time when this recipe goes wrong it's because people cut thick slices that they couldn't bend, or had to overcook to make flexible.

Toss the sliced apples in the prepared bowl and microwave for about a minute to 90 seconds to soften the apples. I would suggest tossing them halfway through and microwaving an additional 30 seconds if some are not softened.

Roll the slices into a rose shape. Place on the tart and arrange petals to your preference.

Place on a baking sheet and bake at 350 degrees F for about 5-10 minutes.

For the Apples:

https://www.youtube.com/watch?v=fgR7PNouNvc

How to Make an Apple Rose Pie
Full recipe: https://preppykitchen.com/apple-rose-tart/ ‎

An apple rose tart is definitely a special occasion treat. Not because it's too difficult but because it takes time to roll all of those little roses!  If you want to avoid the mistake I made the first time I made this then bake your tart shell fully so the center has just started to brown then add in JUST enough of the filling to coat the surface of the shell. If you add too much it will make the crust soggy and unstable! The tart doesn't need much of a final bake as the paper thin apple slices have cooked in the microwave. You're basically warming it up and melting the filling a bit.

How to Make an Apple Rose Pie

Top 2 apple rose tart recipes from across the web

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Apple Roses Pie

Top 2 apple rose tart recipes from across the web

The most viewed apple rose tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Roses

Apple Roses Pie

The most viewed apple rose tart recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine