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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.