Description
This elegant Apple Rose Tart recipe transforms thinly sliced Granny Smith apples into beautifully arranged rose-shaped layers atop a tender, buttery crust. Perfect for a stunning dessert, this tart combines delicate flavors of cinnamon and sugar, baked to golden perfection in a springform pan. Ideal for impressing guests or treating yourself to a sophisticated homemade pastry.
Ingredients
Scale
For the Crust
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 cup unsalted butter, chilled (8 Tbsp)
- 1 large egg, chilled
- 1/3 cup heavy whipping cream, chilled
For the Filling and Topping
- 1 lb Granny Smith apples (about 3 medium apples)
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 1/2 Tbsp unsalted butter, diced (for dotting the top)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Butter a 9-inch springform pan to prevent sticking and set aside.
- Make the Dough: In a bowl, sift together the flour, sugar, baking powder, and salt. Dice the chilled butter and cut it into the flour mixture using a pastry blender until the butter pieces resemble peas, about 1-2 minutes. In a small bowl, beat the egg with a fork and add the heavy cream, stirring to blend. Pour this mixture over the flour and fold gently with a spatula just until the dough comes together without overmixing.
- Form the Tart Base: Transfer the dough to the prepared springform pan. Spread it out evenly, sealing the edges as best as possible to contain apple juices during baking, even if the surface is not perfectly smooth.
- Prepare the Apples: Peel, core, and slice the apples very thinly (approximately 1/16 inch thick). Place the slices in a large bowl. In a small ramekin, mix sugar with cinnamon then sprinkle this over the apples, tossing gently to coat evenly.
- Assemble the Apple Roses: Arrange the apple slices in concentric rings on top of the dough, starting with the largest slices around the edge and overlapping them halfway. Leave about a 1/2 inch space in the center. Layer three thin apple slices in a long strip, then roll them together into a rose shape and place this in the center of the tart.
- Apply Butter and Bake: Dot the top of the assembled tart with the diced butter pieces. Place the springform pan on a baking sheet lined with foil to catch any juices. Bake in the preheated oven for 30 minutes, until the crust is golden and the apples are tender.
Notes
- Use Granny Smith apples for their tartness and firmness, which hold their shape well when baked.
- Thin slicing the apples is key to pliable slices that can be rolled into rose shapes.
- Chilling the butter and cream helps achieve a tender, flaky crust.
- Using a springform pan helps release the tart easily without damaging its delicate shape.
- Line the baking sheet with foil under the pan to catch any overflowing juices for easier cleanup.
