Elegant Apple Rose Tart: A Stunning and Simple Homemade Dessert Recipe
Welcome to a culinary journey where beauty meets taste in perfect harmony. Our Apple Rose Tart recipe is more than just a dessert; it’s a breathtaking edible masterpiece that promises to delight both the eyes and the palate. Imagine a delicate, flaky crust cradling a velvety, rich pastry cream, topped with thinly sliced apples arranged like the petals of a blooming rose. This isn’t just a treat; it’s an experience, surprisingly easy to achieve, making it perfect for any home baker looking to impress.
From its vibrant hues to its exquisite blend of textures and flavors – the satisfying crunch of the crust, the smooth creaminess of the filling, and the fresh, juicy bite of the apples – every element of this Apple Rose Tart contributes to an unforgettable dessert. Whether you’re celebrating a special occasion or simply craving something extraordinary, this recipe will guide you to create a show-stopping tart that tastes as incredible as it looks. Get ready to transform simple ingredients into a work of art!
The Enchanting Allure of a Rose Apple Pie
There’s something truly magical about an Apple Rose Tart. I originally crafted this particular recipe for Valentine’s Day, envisioning a dessert that would perfectly capture the essence of romance and beauty. Indeed, it was a resounding success! However, its charm isn’t limited to romantic holidays. This rose-adorned tart is your go-to choice any time you wish to captivate guests and “steal the show” with a dessert that’s as much a feast for the eyes as it is for the taste buds.
What makes this particular Apple Rose Pie so irresistibly delicious? It’s the harmonious interplay of its components: the rich, creamy pastry cream (crème pâtissière), the sweet, crumbly shortcrust pastry, and most importantly, the crisp, fresh apples. A key element of this recipe is that the apple slices are not cooked. This preserves their natural freshness, vibrant color, and delightful juiciness, adding a wonderful textural contrast to the soft cream and crisp crust.
The true magic, of course, lies in the presentation. By carefully arranging the thinly sliced apples in concentric circles, we create a stunning rosette pattern that mimics the delicate layers of an opening rose. Seen from above, the tart is a blossoming flower, making it an extraordinary centerpiece for any table. It’s an elegant dessert that proves homemade can also mean gourmet and gorgeous!
Choosing the Perfect Apples for Your Apple Rose Tart
Crafting a visually stunning Apple Rose Tart requires a little foresight, especially when it comes to selecting your main ingredient: the apples. While any firm apple can be used, there’s one crucial consideration for achieving that striking rose effect: choose apples with a beautiful, deep red skin. The reddest varieties you can find will yield the most impressive results. Since the skin of the apple slices remains visible on the surface of the tart, a rich red color dramatically enhances the dessert’s aesthetic appeal, making it truly pop.
For this recipe, I personally recommend using Royal Gala apples. Their fresh, sweet flavor profile is perfectly balanced for a dessert tart, and their vibrant red skin makes for an exceptionally appealing presentation. However, other varieties can also work wonderfully. Look for apples that are firm and hold their shape well when sliced thin, and crucially, possess that beautiful red hue. Honeycrisp, Fuji, or even a crisp Pink Lady would be excellent alternatives. Avoid apples that become mushy when handled or have dull, patchy skin, as these won’t contribute to the desired elegant look or texture.
Beyond color, consider the apple’s natural sweetness and tartness. A good balance will complement the rich pastry cream and sweet crust. Preparing your apples correctly is also key: ensure they are washed thoroughly, cored, and sliced uniformly thin. This allows them to bend gracefully into the rose shape and prevents them from breaking. A touch of lemon juice can also be used during preparation to prevent browning, preserving their fresh appearance until they are glazed.
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📖 Recipe: Elegant Apple Rose Tart
RECIPE CARD
Andréa
Pin Recipe
1 hour
35 minutes
2 hours
3 hours
35 minutes
Sweets and Sweet Baking
Other
8
pieces
603
kcal
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Ingredients
Dough
-
2
cups
all-purpose flour,
sieved -
½
cup
sugar -
⅛
teaspoon
salt -
1¼
stick
butter,
cold -
2
egg yolks,
cold
Buttercream
-
1¼
cup
whole milk -
8
egg yolks -
⅓
cup
sugar -
1
teaspoon
vanilla extract -
3
tablespoons
all-purpose flour -
2
tablespoons
cornstarch -
1¼
stick
butter,
grass butter, room temperature, sliced in cubes
Topping
-
2
red apples,
large, like Royal Gala. If you can only find small apples use 3 or 4 -
½
lemon juice -
⅔
teaspoon
gelatin powder -
2
tablespoons
water -
2
tablespoons
apricot jam
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
US Customary
Instructions
Dough: Crafting Your Flaky Foundation
-
For a perfectly flaky crust, begin by using a food processor fitted with a knife blade. Add the sieved all-purpose flour, granulated sugar, and a pinch of salt to the bowl.2 cups all-purpose flour,
½ cup sugar,
⅛ teaspoon salt -
Give it a few short pulses to thoroughly combine these dry ingredients. -
Dice the very cold butter into small cubes and add them to the flour mixture in the food processor. Keeping the butter cold is essential for a flaky crust.1¼ stick butter -
Pulse the mixture until the butter pieces are roughly the size of small peas. This ensures good flakiness in the final crust. -
Next, add the cold egg yolks, one by one, pulsing briefly after each addition to incorporate.2 egg yolks -
Continue to pulse until the mixture just comes together into a cohesive dough. Be careful not to overmix, as this can develop the gluten too much, leading to a tough crust. The goal is a slightly crumbly but manageable dough. -
Carefully remove the dough from the food processor and gently press it into a flat disc shape on a clean surface. -
Wrap the dough disc tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling time is crucial as it allows the gluten to relax, preventing the dough from shrinking too much during baking, and solidifies the butter for a flakier texture.
-
Once chilled, lightly flour your work surface and rolling pin. Roll the dough out into a uniform circle or square, approximately 12 x 12 inches (30 x 30 cm) in size, ensuring it’s slightly larger than your tart pan. -
Carefully transfer the rolled dough into a 9-inch (approx. 23 cm) tart tin, gently pressing it into the sides and bottom. Allow the dough to hang slightly over the edges; this excess will account for any minor shrinkage during baking. -
Prick the bottom of the dough all over with a fork. These small holes will allow steam to escape during baking, preventing the crust from puffing up and creating an uneven surface. -
Line the dough with parchment paper, ensuring it covers the sides, and fill with baking beans or pie weights. This “blind baking” technique helps the crust hold its shape and prevents it from bubbling up.
-
Return the prepared tart shell to the fridge for another 30 minutes to firm up. Meanwhile, preheat your oven to 375 °F (190 °C) for conventional ovens, or 340 °F (170 °C) for fan-assisted ovens. -
Bake the dough with the baking beans and parchment paper for 20 minutes. Then, carefully remove the baking beans and paper, and continue to bake for another 10 minutes, or until the bottom of the crust is a beautiful golden brown and cooked through. -
Once baked, remove the tart shell from the oven and allow it to cool completely to room temperature on a wire rack before filling. This prevents the filling from becoming watery or warm.
Buttercream: The Velvety Smooth Filling
-
In a medium saucepan, gently heat the whole milk over medium heat until it’s just about to boil. You should see steam rising, but avoid letting it come to a full rolling boil. This ensures the milk is hot enough for tempering the egg yolks.1¼ cup whole milk -
In a separate heatproof bowl, combine the egg yolks with the sugar. Whisk vigorously until the mixture becomes pale yellow, thick, and fluffy. This process is crucial for a smooth custard.8 egg yolks,
⅓ cup sugar -
Stir in the vanilla extract, all-purpose flour, and cornstarch into the egg yolk mixture until thoroughly combined and no lumps remain. This creates a thickening agent for the pastry cream.1 teaspoon vanilla extract,
3 tablespoons all-purpose flour,
2 tablespoons cornstarch -
Carefully remove the warm milk from the heat. Gradually pour about half of the warm milk into the egg yolk mixture in a slow, steady stream while continuously whisking. This tempering process prevents the eggs from scrambling. -
Once roughly half of the milk has been incorporated, pour the entire mixture back into the saucepan with the remaining milk. Place the pan back over low heat, continuing to stir constantly with a whisk to prevent scorching. -
Cook the custard over low heat for about 5 minutes, or until it has noticeably thickened to a pudding-like consistency. It’s crucial to stir continuously during this stage to ensure even cooking and prevent lumps. -
Pour the hot custard onto a shallow baking sheet or into a clean bowl. Immediately cover the surface directly with plastic wrap to prevent a skin from forming as it cools. -
Allow the custard to cool completely to room temperature. For faster cooling, you can place the baking sheet over an ice bath, stirring occasionally. Once at room temperature, it should be firm but pliable. -
Transfer the cooled custard to a stand mixer bowl fitted with a paddle attachment (or use a hand mixer). Beat on medium speed until smooth. -
With the mixer running, add the room temperature butter cubes one at a time, allowing each cube to fully incorporate before adding the next. Continue mixing until all the butter is absorbed and the buttercream is light, fluffy, and perfectly smooth.1¼ stick butter -
Spoon the finished buttercream into the cooled, baked pie shell. Using an offset spatula or the back of a spoon, gently spread and flatten the top of the buttercream as smoothly as possible, creating an even base for your apple roses.
-
Place the tart shell filled with buttercream into the refrigerator to allow the cream to set and firm up while you prepare the apple topping. This ensures a stable base for your apple arrangement.
Topping: Creating the Iconic Apple Roses
-
Begin by thoroughly washing your chosen red apples. Quarter them, then carefully remove the core from each quarter. The skin should remain on for the vibrant color.2 red apples -
Using a very sharp knife or a mandoline (for best results and consistency), slice the apple quarters into extremely thin, uniform pieces. Aim for slices that are almost translucent; this flexibility is key to forming the rose petals. -
Immediately place the thin apple slices into a bowl filled with cold water mixed with the juice of half a lemon. Let them soak for at least 5 minutes. This step is crucial to prevent the apples from browning and to make them slightly more pliable, aiding in the shaping process.½ lemon juice -
Thoroughly pat the apple slices dry with paper towels. Any excess moisture will dilute the buttercream and prevent the slices from adhering properly. -
Retrieve your chilled tart. Starting from the outer edge of the buttercream, begin arranging the apple slices. Place each slice with its red skin-side facing up, slightly overlapping, to form the first circular layer of your rose. Work patiently and methodically, ensuring each slice is gently pressed into the cream to secure it. -
Continue creating concentric circles, moving inwards towards the center of the tart. Slightly adjust the angle and overlap of each slice to mimic the natural spiral of a rose. Keep going until the entire surface of the buttercream is covered with your beautiful apple “petals,” leaving no gaps. -
In a small, heatproof bowl, sprinkle the gelatin powder over the cold water. Let it sit for at least ten minutes to “bloom” and soften. This is a critical step to ensure the gelatin dissolves smoothly.⅔ teaspoon gelatin powder,
2 tablespoons water -
In a separate small saucepan, gently heat the apricot jam over low heat until it becomes fluid and warm. Remove it from the heat, then add the bloomed gelatin (which should now be a soft, jelly-like mass) to the hot jam. Stir continuously until the gelatin is completely dissolved and the mixture is smooth.2 tablespoons apricot jam -
Using a pastry brush, gently and evenly brush the warm apricot-gelatin glaze over all the arranged apple slices. This not only adds a beautiful glossy finish but also seals the apples, preventing browning and adding a subtle fruity sweetness. Once glazed, place the entire tart back into the refrigerator to set for at least an hour, allowing the buttercream to firm up fully and the glaze to shine.
Notes & Expert Tips
- Preventing Discoloration: Always place your thinly sliced apples in a bowl of water with lemon juice immediately after slicing. This simple step is highly effective in preventing oxidation and keeping your apple slices beautifully fresh and vibrant.
- Enhanced Shelf Life & Shine: The final step of brushing the apples with apricot jam and gelatin serves multiple purposes. It creates a gorgeous, glossy finish that makes the rose effect truly pop. More importantly, this protective layer acts as a barrier, preventing oxygen from reaching the apple slices and thus keeping them from turning brown for longer. It also adds an extra layer of subtle fruit flavor.
- Maintain Texture: It’s critical to thoroughly dry the apple slices after soaking and before arranging them on the buttercream. Any residual water can leach into the pastry cream, affecting its texture and potentially making your tart soggy.
2. General Baking Tips for Success:
- Perfect Pie Crust Edge: When blind baking your pie crust, always ensure the dough extends slightly above the edge of your tart tin. Pie dough has a tendency to shrink a bit in the oven, and this overhang will help maintain a neat and sturdy edge for your finished tart. You can trim any excess after baking if needed.
- Butter Selection for Buttercream: For the smoothest, most luxurious buttercream (crème pâtissière), I highly recommend using high-quality grass-fed butter. Grass-fed butter tends to have a higher fat content and a creamier texture at room temperature, making it easier to incorporate without forming lumps. Butter from cows fed conventional stable feed can be harder and may require more careful handling to achieve a silky consistency.
- Chilling is Your Friend: Don’t rush the chilling steps. Proper chilling of the dough prevents shrinkage and ensures flakiness, while chilling the buttercream helps it set perfectly, providing a firm base for the apple roses.
3. Storage Recommendations:
The Apple Rose Tart is undoubtedly at its best when enjoyed on the day it’s made, showcasing its fresh textures and vibrant appearance.
- Refrigerator Storage: If you have leftovers or need to prepare it a few hours in advance, wrap the entire tart tightly in two layers of plastic wrap. This is crucial to prevent any moisture from seeping in and affecting the crispness of the crust or the texture of the apples. Store it in the refrigerator for up to 2-3 days.
- Freezer (Finished Tart): Due to the delicate nature of the fresh, uncooked apples and the rich buttercream, I do not recommend freezing the assembled Apple Rose Tart. The apples will likely become mushy and the cream’s texture may change upon thawing.
- Freezer (Pie Crust Only): The unbaked or blind-baked pie crust can be prepared in advance and stored in the freezer for up to two months. Ensure it’s very well-wrapped, preferably in two layers of plastic wrap and then aluminum foil, to protect it from freezer burn. Thaw in the refrigerator before baking or filling.
Nutrition
Calories:
603
kcal
Carbohydrates:
62
g
Protein:
9
g
Fat:
36
g
Saturated Fat:
21
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
10
g
Trans Fat:
1
g
Cholesterol:
324
mg
Sodium:
294
mg
Fiber:
2
g
Sugar:
30
g
Vitamin A:
1305
IU
Vitamin C:
3
mg
Iron:
2
mg
a recipe for apple pie, apple rose tart, elegant dessert, homemade tart
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