Apple Rose Tart

06 May 2016 by Natanja

Sprache ändern
  • EN
  • DE
  • Beautiful apple roses, nestled in a decadent bed of creme patisserie, inside a buttery sweet tart crust.

    Apple rose tart garnished with powdered sugar.

    Mother’s Day is right around the corner! Do you have everything planned out already? Do you still need a last minute gift? (If so, may I suggest this easy diy?!) 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.

    Apple rose tart dusted with powdered sugar and garnished with flowers

    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.

    Closeup of the apple rose tart with creme patisserie

    This tart is 100% homemade, we are not working with any store bought crust or filling here! I wrote a whole post on sweet tart crust where you can find step by step photos to guide you through.

    Rose 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 remain 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.

    one apple slice
    half rolled apple slice
    one rolled up apple slice
    one rolled up apple slice and beginning to roll up the second one into it
    finished apple rose
    stacking the apple roses in the pie

    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!

    Closeup of the apple rose tart with creme patisserie
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Apple Rose Tart


    Beautiful apple roses, nestled in a decadent bed of creme patisserie, inside a buttery sweet tart crust.



    Tart Crust

    1x sweet tart crust

    Crème pâtissière

    • 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


    Tart Crust

    1. Bake the tart crust according to the recipe.
    2. Let it cool until it is only slightly warm and brush with apricot jam.

    Crème pâtissière

    1. In a medium bowl, beat egg yolks and sugar until pale and fluffy.
    2. Add in the heavy cream, cornstarch and flour and continue beating for another 2min.
    3. Cut the vanilla pod in half and scrape out the seeds. Add seeds plus the pod and milk to a sauce pan.
    4. Cook until the boiling point is almost reached and remove from heat. Reduce heat to medium high. Take out the pod.
    5. Slowly add the egg mixture into the milk and cook until mixture has thickened, stirring vigorously to avoid clumps.
    6. Pour into a heat proof bowl and cover the top of the cream with plastic wrap to avoid skin from forming.
    7. Once it has cooled, fill into the tart crust.

    Apple Roses

    1. Prepare a bath of orange juice, sugar and melted butter for the apples.
    2. 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.
    3. Then microwave until soft. (I do this in batches, about 1min on medium high.)
    4. Roll the apple slices to a rose- see pictures above for more info, and place into the filled crust.
    5. Sprinkle with powdered sugar right before serving.






    Disclosure: This post may contain affiliate links, but these are all products I highly recommend. I won’t put anything on this page that I haven’t verified and/or personally used.


    1. Mona on 6. May 2016 at 20:43

      Simply stunning! The picture tutorial on how to make the roses is great. It’s doesn’t look too difficult just time consuming. I wondered how you got them soft enough to roll and then I saw you use the microwave. Brilliant! Your mother is going to LOVE this!!

      • Natanja on 7. May 2016 at 14:24

        I’m happy to hear that 🙂
        Yes using the microwave was in my opinion the best option here. It’s way faster than putting them into the oven or stovetop and the apples won’t brown as much.
        I really hope she’s going to like it!

    2. Kathy @ Beyond the Chicken Coop on 8. May 2016 at 4:13

      These are simply beautiful! Any mom would be proud to be served this tart!

    3. Demeter | Beaming Baker on 24. May 2016 at 0:56

      Natanja, this tart is so incredibly beautiful! What a perfect recipe to make to celebrate your wonderful mom. I love that she’s your chief taste tester and that she supported you from the beginning of this blog. <3 I'd say she definitely deserves a wonderful dessert, made completely from scratch! 🙂 These apple roses though… WOW! As usual, your baking skills never fail to impress. Pinning! 🙂

      • Natanja on 24. May 2016 at 19:35

        Awww now I’m blushing too 🙂
        Haha yup, she blames me for all the calories she is consuming.

    4. Pushpa on 23. February 2017 at 11:01

      Correction, when you first started out with the blog, you had 3 readers … I may have been silent, but I was surely following you and your pretty illustrations of mesmerizingly yummy delicacies :-9

      Keep it up, still following…

      • Natanja on 25. February 2017 at 10:53

        Thanks for the sweet comment Pushpa! It really means a lot. 🙂 Glad to hear you like my recipes!

    Leave a Comment

    Recipe rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.