This enchanting Rose Apple Tart is where sweetness meets elegance, the simplicity of this tart can impress the eyes and tastebuds. So simple, yet super delicious!
For those who have a passion for cooking, baking a rose apple tart is not just a culinary endeavor; it’s a creation of joy.
Culinary Experience
Baking a rose apple tart is not just a culinary task, it’s a therapeutic and creative process. The act of meticulously arranging apple slices becomes a form of artistry. Each step, from preparing the crust to layering the apples in a rosette pattern, is an invitation to immerse oneself in the joy of baking.
What is a Rose Apple Tart?
A rose apple tart is a delightful dessert that features thinly sliced apples arranged in a rose-like pattern on a tart crust. The apples are often seasoned with cinnamon and sugar, creating a visually stunning and delicious treat.
Cooking Time
- Cooking: 40 minutes
- Preparation: 30 minutes
- Total time: 1h10 minutes
Servings
- 8 servings
Ingredients list
1 pie crust, homemade is preferred (get our recipe!) but you can use store-bought
3 medium red tart apples like Honeycrisp
¼ cup sugar
1 tablespoon all-purpose flour
3 tablespoons unsalted butter, cut into ½-inch pieces
1 teaspoon pumpkin pie spice
3 tablespoons maple syrup
How to make a Rose Apple Tart
- If you are making a homemade Shortcrust Pie Crust, follow our directions for our recipe here.
- If using store-bought shortcrust, bake for 10 to 15 minutes on pre-heated oven at 320º F / 180ºC. Make sure to pinch holes with a fork and add baking peanuts to weight down the crust.
- While the pie crust is blind baking, start preparing the apples.
- Cut apples into 4 pieces. stand the apples on a surface, with the stems facing up, and, using a sharp knife, slice the apple twice in a cross. You should have 4 equal pieces of apples. Remove the cores, stems and seeds carefully.
- Slice the apples using a mandoline in very thin petals, about ⅛ inch. You can squeeze some lemon onver the slices to avoid browning.
- Start building your pie by sprinkling flour and 1 tablespoon of sugar to the bottom of the crust.
- Begin the assembly process from the outer edge, meticulously placing the apple slices in snug concentric circles. Ensure each slice overlaps its neighbor by about half, maintaining a vertical position with the cut edges down and peel edges pointing upward. Take your time to pack the rows tightly, pausing periodically to review and perfect your arrangement.
- As you progress towards the center, arrange the apples into position may become more challenging. If you encounter any breakage, thinly slice the reserved piece of apple to facilitate easier bending. Form the last few slices into a circular shape and delicately tuck them into the central area.
- Evenly sprinkle the remaining 3 tablespoons of sugar and pumpkin pie spice over the apple slices. Ensure the sugar is sprinkled between the apple slices rather than on top.
- Scatter the butter pieces on the top and proceed to bake the tart for 40 to 45 minutes, or until the apples get a golden brown hue on the edges and the crust attains a deep golden brown color. Periodically check the tart to prevent the shell from excessively browning at the edges; if needed, cover the edges with foil.
- Allow the tart to cool on a rack for approximately 10 minutes. Using a pastry brush, brush the maple syrup on top of the tart.
- Serve with a spoon of vanilla ice cream per serving.
Notes
Tips for Perfecting Your Rose Apple Tart:
Choosing the Right Apples: Opt for a mix of sweet and tart apples like Honeycrisp and Granny Smith for a balanced flavor profile.
Flour Power: Dusting your sliced apples with a bit of flour before arranging them on the tart crust helps absorb excess moisture, preventing a soggy bottom.
Precision Matters: Thinly slice the apples to ensure even baking and a delightful texture.
Glaze with Love: Brushing the tart with warmed apricot jam not only adds a beautiful shine but also enhances the fruity flavor.
Serve with Ambiance: Elevate the experience by serving the rose apple tart with a dollop of vanilla ice cream or a drizzle of caramel sauce.
Storage
To keep your rose apple tart fresh:
Short-Term (1-2 days):
- Store at room temperature.
- Cover with plastic wrap or use an airtight container.
Medium-Term (2-4 days):
- Refrigerate.
- Securely cover with plastic wrap or use an airtight container.
Long-Term (Freezing):
- Wrap tightly in plastic, then foil.
- Label with the date.
- Thaw in the refrigerator overnight.
- Reheat at a low temperature for best results.
Avoid Moisture:
- Ensure tight wrapping or use an airtight container to prevent moisture.
FAQs
Can I use store-bought pie crust for this recipe?
While you can use a pre-made crust, there’s a certain joy in crafting your own. The homemade crust adds a unique touch to the rose apple tart.
Can I make this tart ahead of time?
Absolutely! Bake the tart in advance, but for the best texture, wait to glaze it with apricot jam until just before serving.
How do I prevent my tart crust from becoming soggy?
To avoid a soggy crust, ensure your apple slices are well-drained and consider dusting them with a bit of flour before arranging them on the tart.
Embark on your rose apple tart adventure, infusing it with your own stories and savoring the magic that unfolds in your kitchen. With every slice, let the sweet symphony of flavors transport you to a world where joy is baked into every bite.
Follow Little Pans on Instagram to learn more delicious Italian inspired recipes.
Rose Apple Tart
Ingredients
- 1 pie crust homemade is preferred (get our recipe!) but you can use store-bought
- 3 medium red tart apples like Honeycrisp
- 1/4 cup sugar
- 1 tbsp all-purpose flour
- 1 tsp pumpkin pie spice
- 3 tbsp unsalted butter
- 3 tbsp maple syrup
Instructions
- If you are making a homemade Shortcrust Pie Crust, follow our directions from our recipe.
- If using store-bought shortcrust, bake for 10 to 15 minutes on pre-heated oven at 320º F / 180ºC. Make sure to pinch holes with a fork and add baking peanuts to weight down the crust.
- While the pie crust is blind baking, start preparing the apples. Cut apples into 4 pieces. stand the apples on a surface, with the stems facing up, and, using a sharp knife, slice the apple twice in a cross. You should have 4 equal pieces of apples. Remove the cores, stems and seeds carefully.
- Slice the apples using a mandoline in very thin petals, about ⅛ inch. You can squeeze some lemon onver the slices to avoid browning.
- Start building your pie by sprinkling flour and 1 tablespoon of sugar to the bottom of the crust.
- Begin the assembly process from the outer edge, meticulously placing the apple slices in snug concentric circles. Ensure each slice overlaps its neighbor by about half, maintaining a vertical position with the cut edges down and peel edges pointing upward. Take your time to pack the rows tightly, pausing periodically to review and perfect your arrangement.
- As you progress towards the center, arrange the apples into position may become more challenging. If you encounter any breakage, thinly slice the reserved piece of apple to facilitate easier bending. Form the last few slices into a circular shape and delicately tuck them into the central area
- Evenly sprinkle the remaining 3 tablespoons of sugar and pumpkin pie spice over the apple slices. Ensure the sugar is sprinkled between the apple slices rather than on top.
- Scatter the butter pieces on the top and proceed to bake the tart for 40 to 45 minutes, or until the apples get a golden brown hue on the edges and the crust attains a deep golden brown color. Periodically check the tart to prevent the shell from excessively browning at the edges; if needed, cover the edges with foil
- Allow the tart to cool on a rack for approximately 10 minutes. Using a pastry brush, brush the maple syrup on top of the tart.
- Serve with a spoon of vanilla ice cream per serving.
