Apple Rose Tart Recipes

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ROSE APPLE TART



Rose Apple Tart image

This striking tart is all about the apples, and - believe it or not - it's fairly simple to make. The crust is the pat-in-the-pan variety, and a mandoline makes quick work of slicing. For the most beautiful results, use firm tart apples with red or pink skin like Honeycrisp, Empire or Cortland, and stand the slices up vertically, rather than laying them flat. This tart is best the day it's made, but the shell can be made a day in advance, if you'd like to break up the work a bit. If you keep vanilla sugar in your pantry, this would be a great place for it. A sprinkle of cardamom wouldn't hurt either. However you choose to embellish, make sure to use a smooth apricot jam, rather than chunky preserves, for a smooth finish.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 13

1 1/2 cups/190 grams all-purpose flour
1/2 cup/65 grams confectioners' sugar
3/4 teaspoon kosher salt
10 tablespoons/140 grams cold unsalted butter (1 1/4 sticks), cut into 1/2-inch pieces, plus more for greasing the pan
1 egg yolk
1/2 teaspoon vanilla extract
2 tablespoons cold water, as needed
3 medium crisp, tart apples like Honeycrisp, Empire or Cortland (about 1 pound)
1/4 cup/50 grams sugar
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, cut into 1/2-inch pieces
Large pinch of kosher salt
3 tablespoons smooth apricot jam

Steps:

  • Make the crust: Combine the flour, confectioners' sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Scatter the butter pieces on top, and pulse until the butter is the size of small peas. Add the egg yolk and vanilla extract, and pulse until incorporated. Pulse in the water, about 2 teaspoons at a time, until the dough starts to hold together. It will appear to be a bit crumbly, but should hold together easily when pressed.
  • Lightly butter a 9-inch tart pan with a removable bottom, and pour the dough mixture into it. Press the mixture evenly on the bottom and up the sides of the pan. (Use a lightly floured straight-sided measuring cup to help press the dough into the corners of the pan.) Reserve extra dough to repair any cracks after the shell is baked.
  • Freeze the formed dough in the pan until completely firm, about 30 minutes. Meanwhile, heat oven to 375 degrees.
  • Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges. Bake the shell for 20 to 25 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. If necessary, repair any cracks with the remaining raw dough. Cool slightly while you prepare the apples.
  • Cut the apples from their cores in 3 pieces: Stand the apples up, with the stems facing up, and, using a sharp knife, cut 1 face of the apple, then rotate the apple about 120 degrees, slice again, and finally slice the last piece from the core. You should have a triangle-shaped piece of core left and 3 pieces of apple with flat bottoms.
  • Reserve a smaller piece of apple, and carefully slice all the other apples into very thin half-moons, about 1/8-inch thick. (A mandoline makes this move quickly, but, if you are using a knife and working slowly, it's a good idea to squeeze a little bit of lemon juice over the sliced apples to prevent browning.) Make sure to keep the slices together as you cut to make the assembly easier.
  • Once the apples are sliced, build the tart: Sprinkle 1 tablespoon flour and 1 tablespoon sugar on the bottom of the blind-baked tart shell. Starting at the outer edge, arrange the apples in tight concentric circles, overlapping each slice about halfway over its neighbor. Take care to stand the apples up vertically, with the cut edges down and the peel edge pointing up. Pack the rows very tightly, stopping periodically to check your work.
  • As you move toward the center, the apples will become trickier to bend into place. If you find the slices are breaking, slice the reserved piece of apple even thinner to make it easier to bend. Roll the last few slices into a circle and tuck it in the center.
  • Sprinkle the remaining 3 tablespoons sugar and a pinch of salt over the apple slices. Take care to sprinkle the sugar between the apple slices, rather than on top. Scatter the butter pieces on top, and bake the tart for 40 to 45 minutes or until the apples begin to brown just slightly on the edges and the crust is a deep golden brown. Check the tart periodically to make sure the shell is not over-browning at the edges. If it is, cover the edges with foil.
  • Cool the tart on a rack for about 10 minutes, then prepare the glaze: In a small saucepan, warm the jam and a few drops of water over medium-low heat until it is runny. Use a pastry brush to very gently brush the warm tart with jam. Avoid brushing jam on the crust, but a thin layer all over the apple slices. Serve warm or room temperature.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 162 milligrams, Sugar 18 grams, TransFat 1 gram

BAKED APPLE ROSES



Baked Apple Roses image

These were inspired by a cook named Ana, a Brazilian food blogger living in Italy. I really hope you give these gorgeous looking, and very delicious apple roses a try soon. Enjoy!

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 1h10m

Yield 2

Number Of Ingredients 8

1 large red apple, cored and very thinly sliced
¼ cup white sugar
1 teaspoon ground cinnamon
1 sheet frozen puff pastry, thawed
¼ cup melted butter
1 egg
2 teaspoons water
1 teaspoon confectioners' sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
  • Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
  • Mix together sugar and cinnamon in a bowl.
  • Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
  • Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
  • Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
  • Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
  • Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
  • Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 1058.4 calories, Carbohydrate 96.3 g, Cholesterol 142.8 mg, Fat 71.3 g, Fiber 5 g, Protein 12.1 g, SaturatedFat 26.9 g, Sodium 495.5 mg, Sugar 38.3 g

APPLE ROSE TART



Apple rose tart image

An elegant apple and marzipan dessert with a pretty floral design that tastes as good as it looks. Serve it warm or cool, with a scoop of crème fraîche or vanilla ice cream

Provided by Miriam Nice

Categories     Dessert, Treat

Time 2h

Number Of Ingredients 17

100g butter
200g plain flour
1 tbsp golden caster sugar
1 egg , separated
splash of vanilla extract
3 red apples , cored, halved and thinly sliced
juice ½ lemon
100g marzipan
100g butter , melted
100g golden caster sugar
2 eggs
140g ground almond
75g plain flour
1 tbsp milk
4 tbsp apricot jam
icing sugar , for dusting
23cm square fluted loose-based tart tin

Steps:

  • Rub the butter and flour together in a large bowl using your fingertips. Work through the mixture until it resembles breadcrumbs. Stir in the sugar, egg yolk (reserve the white), vanilla extract and 2-3 tsp cold water to form a ball of dough that leaves the bowl clean. Wrap in cling film and chill for 30 mins.
  • Meanwhile, put the apple slices in a large bowl. squeeze over the lemon juice and cover with water. Microwave on High for 4 mins, then drain and pat dry on some kitchen paper. Heat oven to 190C/170C fan/gas 5.
  • Roll out the pastry to fit the tin and trim the edges with scissors so they stand up, about 5mm above the edge. Prick the surface of the pastry a few times with a fork. Place a layer of foil on top, add some baking beans and blind-bake for 15 mins. Remove the beans and foil, brush the pastry with the reserved egg white and return to the oven for 10-15 mins until biscuity.
  • Roll out 75g more of the marzipan out on a surface dusted with a little icing sugar until it's approx 20 x 15cm. Cut into three rectangles and lay eight apple slices down the long edge of each strip of marzipan (see step-by-step guide) and reserve the rest. Fold the bare edge of each strip over to cover the apples, then roll up from the short edge (see step-by-step guide). Place the apple roses in eggcups or a muffin tin so that they hold their shape. Roll the remaining marzipan into small balls.
  • Mix the butter, sugar, eggs, almonds, flour and milk together in a large bowl and whisk until well combined. Take the tart case out of the oven and spread with the filling. Gently press your apple-marzipan roses into the filling, evenly spaced out, then scatter over the balls of marzipan. Fill the gaps with the remaining apple slices so that the filling is covered, curving the slices a little as you go to create additional petals on the roses, or rolling them up tightly to look like rosebuds, all with the peel-side facing upwards.
  • Return to the oven for 30-35 mins, then leave the tart to cool in the tin for 10 mins. Meanwhile, heat the apricot jam in a small saucepan until simmering, then pass it through a metal sieve into a bowl. Brush it over the surface of the tart while both the jam and the tart are still warm. Serve the tart a little warm, or leave to cool, then turn it out onto a serving plate and dust with icing sugar.

Nutrition Facts : Calories 605 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

APPLE ROSE TART



Apple Rose Tart image

Apple tarts deliver a more concentrated apple flavor than the more common double-crust pies, and you don't have to wait hours for them to cool. Using different apple varieties pays off in both taste and beauty here. A peeled Granny Smith makes a tart center; unpeeled Pink Ladies give the outer petals a delicate blush. A mandolin makes quick work out of thinly (and evenly!) slicing the apples, and a little grated ginger mixed with apricot jam provides a spicy-sweet base that lets the fruit truly blossom.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Yield Serves 8 to 10

Number Of Ingredients 9

2 teaspoons unbleached all-purpose flour, plus more for dusting
1 recipe Deep-Dish Pâte Brisée dough
3 tablespoons apricot jam
1/4 teaspoon grated fresh ginger
2 Pink Lady apples (12 ounces), halved, cored, and sliced a scant 1/8 inch thick (about 2 1/2 cups)
6 tablespoons sugar
2 teaspoons apple-cider vinegar
1/2 teaspoon kosher salt
1 Granny Smith apple (6 ounces), peeled, halved, cored, and sliced a scant 1/8 inch thick (about 1 cup)

Steps:

  • Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick. Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan. Refrigerate 20 minutes.
  • Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering two-thirds of dough.
  • In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of "rose". Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.
  • Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.

APPLE ROSE TART



Apple Rose Tart image

An apple and walnut custard tart. Use apples with color, like Jazz™ or Pink Lady®. Evenly slicing the apples helps with the overall look and presentation. Tempering the egg is absolutely crucial for this recipe.

Provided by Brittany Clark

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 3h10m

Yield 8

Number Of Ingredients 16

1 ½ cups all-purpose flour
¼ cup white sugar
⅛ teaspoon salt
½ cup butter, at room temperature
1 egg
5 apples, quartered and thinly sliced
1 cup white sugar
¼ cup butter
1 teaspoon water
1 teaspoon allspice
⅛ teaspoon ground cinnamon, or to taste
⅛ teaspoon ground cloves
2 apples, diced
¼ cup walnuts
1 cup heavy cream
1 egg, at room temperature

Steps:

  • Whisk flour, sugar, and salt together in a bowl. Add butter and egg; mix with a fork until crumbly. Work dough with your hands until fully blended. Wrap in plastic wrap and refrigerate, about 1 hour.
  • Preheat the oven to 400 degrees F (200 degrees C). Roll dough out to fit a 9-inch pie plate. Place crust in the pie plate and prick with a fork.
  • Bake in the preheated oven for 10 minutes. Remove and let cool.
  • Meanwhile, place sliced apples, sugar, butter, water, allspice, cinnamon, and cloves in a large pot; cook over medium heat until apples start to release their juices and are just malleable enough to curve while still holding their shape, 4 to 5 minutes. Remove apple slices to a plate, reserving cooking juices in the pot.
  • Add diced apples to the cooking juices and bring to a boil. Cook until apples are mushy, 5 to 10 minutes.
  • Transfer mushy apples to a medium saucepan. Place walnuts in the bowl of a food processor; process until finely ground. Add nuts to the apples; stir until a paste forms. Add cream; bring to a boil. Remove from heat.
  • Whisk egg thoroughly in a small glass bowl. Add 1 tablespoon of the hot cream mixture, whisking vigorously to make sure the egg doesn't curdle. Repeat twice more. Pour egg mixture into the saucepan; mix to incorporate. Allow custard to cool, stirring often.
  • Spread cooled custard evenly over the crust. Arrange apple slices on top, working from the outer edge to the center in concentric circles, overlapping the slices to look like a rose.
  • Bake in the preheated oven until browned, about 50 minutes.

Nutrition Facts : Calories 566.4 calories, Carbohydrate 67.5 g, Cholesterol 130.2 mg, Fat 32.3 g, Fiber 3.9 g, Protein 5.6 g, SaturatedFat 18.5 g, Sodium 188.7 mg, Sugar 44.1 g

APPLE ROSE MINI TARTS



Apple Rose Mini Tarts image

Learn how to make Apple Rose Mini Tarts with this helpful video tutorial. These mini apple rose tarts are fun for the whole family to make.

Provided by My Food and Family

Categories     Home

Time 1h55m

Yield 6 servings

Number Of Ingredients 6

2 small McIntosh apples
1/4 cup water
2 Tbsp. plus 1 tsp. honey, divided
2 oz. BAKER'S White Chocolate, broken into small pieces
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed

Steps:

  • Cut apples lengthwise in half, then cut each half crosswise into 15 thin slices.
  • Cook water and 2 Tbsp. honey in medium saucepan on medium heat 2 to 3 min. or until heated through. Add apples; stir. Cover; simmer on medium-low heat 5 to 8 min. or just until apples are softened, stirring occasionally. Drain apples; spread onto rimmed baking sheet. Cool completely.
  • Heat oven to 350ºF. Melt chocolate as directed on package. Mix with Neufchatel until blended.
  • Unfold pastry sheet on lightly floured surface; cut crosswise into 6 strips. Spread with Neufchatel mixture. Arrange 5 apple slices, overlapping slightly, down one long side of each pastry strip, extending tops of apple slices slightly over top edge of pastry strip.
  • Spray 6 muffin pan cups with cooking spray. Roll up each pastry strip, starting at one short end. Stand, apple sides up, in prepared muffin cups.
  • Bake 40 to 45 min. or until golden brown. Cool slightly.
  • Microwave remaining honey in microwaveable bowl on HIGH 10 sec. or just until warmed; brush onto tarts.

Nutrition Facts : Calories 320, Fat 21 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 30 g, Fiber 1 g, Sugar 11 g, Protein 4 g

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