Apple Rose Tart

A romantic tart perfect for many occasions, made with simple ingredients.

For this tart I used small apples with too small to be peeled, but very much suitable for this recipe.

It’s difficult to know how many apples you will need, but any additions prepared apples could be kept in the fridge and served the next day with some vanilla ice cream.

Apple Rose Tart

  • Servings: 8
  • Difficulty: medium
  • Print

Ingredients:

Crust:

  • 200 g flour
  • 100 g almond flour (I grinded 100 g unpeeled almonds)
  • 100 g margarine
  • 1 egg
  • 1 pinch salt
  • 1 teaspoon vanilla powder (or to taste)

Apple Flowers:

  • 6-8 medium red apples (or 12 small apples), quantity to be adapted
  • 4 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon lemon juice

Vanille Custard:

  • 500 g milk
  • 40 g cornstarch
  • 2 eggs
  • 70 g sugar
  • 1 teaspoon vanilla powder ( or to taste)

Dusting:

  • Powdered sugar

Procedure

  1. Combine the ingredients for the crust in bowl until a dough is formed. Place the dough in the fridge to rest for a while.
  2. Cut apples in quarters and core them. Make very thin slices using a sharp knife or a mandolin.
  3. Once all apples have been sliced, add sugar, cinnamon and lemon juice. Stir well and let sit.
  4. Preheat the oven to 175°C (340 °F).
  5. Grease a 12-inch (30 centimeter) tart pan and dust with it with flour. Roll out the dough using some cornstarch (this make it much easier to roll it out) and line it in the pan.
  6. Place the pan in the middle rack of oven and bake until golden brown, 30-35 minutes. Remove from oven, press any puffed up areas lightly with a spoon (I pressed the puffed up areas also during the baking time). Place the tin on a wire rack and cool completely.
  7. In a medium sauce pan heat the milk until it begins to simmer.  Meanwhile, in a medium bowl whisk together the eggs, the sugar, vanilla and cornstarch. Continuously whisking, very slowly pour the hot milk into yolk mixture. Once fully combined, return mixture to saucepan and cook over medium heat. Cook at low heat, stirring until mixture begins to thicken to a pudding-like consistency, and bubbles to break the surface. Remove from the heat and whisk from time to time while cooling down in order to keep it smooth and no “peel” will be formed).
  8. Now it’s time to make apple slices pliable. For this place them in the microwave for about 2-3 minutes. Place in a plate to cool down.
  9. Remove crust form the pan and place it on a serving plate. Fill it with the cooled down (or at least lukewarm) custard.
  10. Place the apple slices in with overlapping ends in order to form flowers. If you are working with medium apples you may prepare the roses in your hands and place them on the custard. In my case, with very small apples, I placed each slice directly on the custard. Reserved the juice witch will be produced for brushing.
  11. Bake in the preheated oven at 175°C (340 °F) for about 20 minutes. Quickly brush the apples with the reserved juice and bake for other 10-15 minutes until the edges of the apples begins to turn golden.
  12. Remove from the oven and place on a grid to cool down.
  13. Serving suggestion: dust with powdered sugar before serving.

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