Apple Rose Tart
Baked in a snappy pate sucrée short crust, this French Apple Rose Tart is made of thin apple slices nestled in an almond frangipane filling.
Servings: 8
Ingredients
French Apple Rose Tart
- 1 partially baked tart shell
- juice of one lemon
- 3 to 4 apples Granny Smith, Pink Lady, Gala, and/or Honeycrisp
- ⅓ cup + 1 tbsp granulated sugar divided
- ½ cup almond flour
- 3 tablespoon unsalted butter divided
- 1 egg yolk
- 1 pinch salt
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- honey for drizzling
Pate Sucree
- 1 ½ cups all-purpose flour
- ½ cup confectioner's sugar
- ½ teaspoon salt
- zest of ½ a lemon
- 9 tablespoon unsalted butter diced and chilled
- 1 large egg yolk stirred
- 2 to 3 teaspoon ice water
Instructions
French Apple Rose Tart
- Preheat the oven to 375°F. Juice the lemon into a mixing bowl. Slice the apples as thinly as possible and place them in the lemon juice as you go. Sprinkle them with ¼ cup granulated sugar.
- Place the almond flour, 2 tablespoons butter, egg yolk, 1 tablespoon sugar and salt in a small food processor. Pulse to combine. Add the vanilla and almond extracts and pulse until it forms a smooth paste.
- Spread the almond frangipane paste in the bottom of the par baked tart shell. Starting at the inside edge of the tart shell, place overlapping apple slices in concentric circles on top of the frangipane. The first row of slices should sit upright - at the same angle as the inside of the tart shell wall. The apples slices should fit fairly snuggly in the tart, the top edges as close to the same height as possible.
- As the apple slices approach the center, take a few soft slices and spiral them together to create the center of the rose. Place this bundle in the center of the tart and fill in the gaps with any remaining apple slices.
- Dot the top of the tart with the remaining butter. Place the tart on a rimmed baking sheet and bake for 45 to 50 minutes, until the crust is golden brown.
- Once slightly cooled, brush the top of the tart with a small about of runny honey.
- The French Apple Rose Tart is best served the day it is made or the day after.
Pate Sucree
- Place the flour, sugar salts and lemon zest in a mixing bowl. Gently stir to combine.
- Toss in the butter. Cut the butter intro the flour mixture by smearing bits of butter between your thumbs and fingers (or use a pair of forks or a pastry cutter) until the butter pieces are similar in size as peas.
- Stir in the egg yolk. Adding a teaspoon at a time, stir in the water until the dough just comes together. Evenly press the dough into a 9 to 10-inch tart pan with a removable bottom.* Reserve a small amount of dough to repair any cracks during baking. Chill the tart shell in the refrigerator for 20 to 30 minutes.
- Preheat the oven to 375°F. Prick the bottom of the tart shell all over with the tines of a fork. Line the tart shell with parchment or foil and fill with pie weights. Place on a rimmed baking sheet and bake for 20 minutes.
- Remove the baking sheet (with the tart shell) from the oven. Carefully lift the parchment or foil and pie weights out of the shell. At this point, fill in any cracks with the reserved tart dough.
- Return the tart shell on the baking sheet to the oven and bake an additional 5 to 10 minutes, or until the bottom of the tart shell feels dry to the touch, but before the shell begins to take on too much color. Allow the tart shell to cool before filling.
Notes
The apple rose tart recipe is best served the day that it is made.
Leftovers can be kept at room temperature for a couple days.
To get ahead, make and pre-bake the tart shell a day or two in advance. Make the frangipane filling and refrigerate in an airtight container the day before. Assemble and bake the tart the day it will be served.