Beautiful apple roses, nestled in a wonderul rich and creamy filling, inside a buttery sweet tart crust.
Mother’s Day is right around the corner! Do you have everything planned out already? What are you making for dessert? This year I am making this beautiful apple rose tart for my mother. It is a well known fact that she loves roses and dessert, so I thought I would combine her two favorite things. She told me that this year she doesn’t wish to go to a restaurant she’d rather have me cook something. Needless to say, my mom really likes my cooking/baking. She is often a taste tester for many recipes on this blog. When I first started out with the blog, she and my husband were my only readers. She is always there to support me and so I’d like to give a little bit back of all that I receive from her.
Maybe not everybody wishes to go all out with a longer recipe like this, but if you want to do something very special for your mother go ahead and try this recipe. It looks more complicated than it actually is, trust me. The part that takes the longest is doing the apple roses, I won’t lie, it definitely takes a while. But complexity wise it is nothing to fear as you will see in the instructions bellow.
This tart is 100% homemade, we are not working with any store bought crust or filling here so I will guide you through the trickiest steps with pictures so you will succeed for sure.
Take the dough out of the refrigerator and let it sit a little while (about 5-10min) on your kitchen counter so it can warm up slightly before you start rolling. It is best to roll pastry dough out on a marble surface because it keeps the dough chilled while you work with it. But if you don’t own one like me, don’t worry, you can also do it without. Keep in mind to work quickly so your dough won’t get too warm.
Generously flour your surface and rolling pin before you put the dough disc down. Then start rolling it out, going from the center to the edges. Roll it out slightly larger than your tart pan.
To get transfer the dough into the pan without ripping it, roll it onto the pin gently and lift it into the pan. I found this is truly the easiest and safest way to transfer the dough.
You should have some overhang which you can easily remove by rolling the pin over the edges of the tart pan. The crust will be cut off smoothly by the sharp edges of the pan.
The next step is to prepare the crust for blind baking by first pricking holes into the bottom of the dough with a fork. Then mandatory chilling in the fridge for 30min. (You can already start preparing the filling while you wait.) Once it is nice and chilled, place a sheet of parchment paper over the top and fill with pie weights or dried pulses. Be sure to use enough weight. Now it is time to bake!
Now to the apples:
Before you start cutting the apples, prepare a bath of orange juice, sugar and melted butter for them, this will prevent them from browning and add some sweetness and flavor. The bath is very effective because they will not brown, even on the second day! Once you have that ready, start chopping the apples (remember to leave the peel on this time ;)). You want to cut them into thin slices; thick slices will be difficult to roll.
Concerning the heating process: This was tricky to figure out because I definitely wanted to cook them because I think it tastes better that way but applying heat to an apple browns it. The trick to getting soft apples and not losing their beautiful vibrant color is to only apply heat for a minimum amount of time. Basically you nuke them in the microwave until they are soft enough to roll, but still contain their color. This only takes about a minute on medium high. Be careful when removing from the microwave, they will be hot!
Once your apples are cool enough to touch you can start rolling. First you take a slice to make the inner most circle, simply roll it up and hold it together. Then take a second slice and wrap it around the first roll. It is important to always start wrapping the second slice where the first one left off. Continue this process until you are happy with the size and carefully place into the filled tart crust. TIP: You can also add additional slices on the sides of a rose once you’ve placed it into the filling. The filling is stable enough to hold the slices in place.
Add as many roses as you wish and sprinkle with powdered sugar before serving. Don’t sprinkle ahead of time because the moisture of the apples will dissolve the sugar. Happy baking!
- 160g flour (1 and 1/3 cup)
- 1/2 teaspoon salt
- 50g white granulated sugar (1/4)
- 1 egg yolk
- 110g butter, cubed and chilled (1 stick)
- 1 to 1 and 1/2 tablespoons ice water
- 400ml milk (1 and 3/4 cup)
- 1 vanilla bean
- 5 egg yolks
- 80g white sugar (1/3 cup plus 1 tablespoons)
- 100ml heavy cream (1/2 cup)
- 30g cornstarch (1/4 cup)
- 10g flour (1 tablespoon)
- appricot jam
- 5 red apples
- 480ml orange juice (2 cups)
- 100g sugar (1/2 cup)
- 60g butter, melted (1/4 cup)
- powdered sugar
- Mix flour, salt and sugar with a whisk until well combined. Then add in the chilled butter cubes and blend into the flour with a pastry blender, or by hand until butter chuncks are pie sized.
- Now add in the egg yolk and mix together, then add in a tablespoon (or more if necessary) of ice water. Mix until you have a nice soft dough. It shouldn't stick to your hands too much, if that is the case, add a little bit more flour.
- Form a disc and wrap in plastic foil. Chill in the fridge for at least 1 hour or up to 2 days.
- Preheat oven to 180°C or 350°F and take out your 24-25cm or 9inch tart pan. Take the dough out and let it sit for 5-10 min to warm up slightly.
- Roll the dough out on a floured surface until it is slightly bigger than your tart pan.* Lift into the pan. This is done easiest by slightly rolling it onto the rolling pin und using the pin to transfer it into the pan. Press on top of the rim with the rolling pin to cut off the dough on the sides. If the dough ripped in any areas, simply use the excess dough and press that into the torn area. Prick the bottom of the dough with a fork multiple times. Then chill in the fridge for 30 min.
- Blindbake the dough by covering with parchment paper and filling with pie weights or dried pulses and baking for 30-40min or until golden brown. Let it cool until it is only slightly warm and brush with apricot jam.
- In a medium bowl, beat egg yolks and sugar until pale and fluffy.
- Add in the heavy cream, cornstarch and flour and continue beating for another 2min.
- Cut the vanilla pod in half and scrape out the seeds. Add seeds plus the pod and milk to a sauce pan.
- Cook until the boiling point is almost reached and remove from heat. Reduce heat to medium high. Take out the pod.
- Slowly add the egg mixture into the milk and cook until mixture has thickened, stirring vigorously to avoid clumps.
- Pour into a heat proof bowl and cover the top of the cream with plastic wrap to avoid skin from forming.
- Once it has cooled, fill into the tart crust.
- Prepare a bath of orange juice, sugar and melted butter for the apples.
- Wash, cut, core and slice the apples. Make sure to slice them very fine as larger slices are difficult to roll. Once sliced immediatly put into the the orange juice mixture to prevent them from browning.
- Then microwave until soft. (I do this in batches, about 1min on medium high.)
- Roll the apple slices to a rose- see pictures above for more info, and place into the filled crust.
- Sprinkle with powdered sugar right before serving.
- *Due to the higher fat ratio of the tart dough as compared to a pie dough recipe, the dough is a little more fragile and you need to be very gentle when rolling it out and lifting it.
- If the dough should crack when rolling it out, simply push the cracks back together before continuing to roll the dough out. Work quickly so your dough doesn't get too warm.