Rose Apple Tart
It’s apple season and you are looking for something different than the classic apple pie? Try this French-inspired recipe for rose apple Tart. Not only will this is the perfect dessert to impress your guests but it is also very easy to make.
This dessert is a true show-stopping dessert make with a simple sweet shortcrust pastry base or pâte sucrée in French, a quick homemade apple compote, and beautiful thin apple slices arranged in a mesmerizing rose pattern.
As I guide you through the process, you’ll see how quick and easy it is to create this stunning dessert.
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If you like this apple rose tart, you will love these cute Apple Roses (perfect for a brunch!). For more apple recipes, try my my famous French Apple Cake (2 millions views on Instagram!) or these summer treats Applesauce Popsicles with Strawberries. I also like to use apples in combination with goat cheese in savory recipes such in my recipe for Goat Cheese and Apple Puff Pastry.
List of Ingredients: Rose Apple Tart
- Tart dough: I prepared a simple sweet shortcrust or pâte sucrée from flour, butter, egg and powdered sugar (the thinner the better to make a dough). If you don’t have time, you can use a ready-made pie crust or puff pastry.
- Apple compote: I prepare an easy homemade apple compote for the bottom of the tart. To save time, you can use ready-made apple compote ou apple sauce. You can also replace the apple compote with a thin layer of jam (abricot jam is my favorite!) under the apples.
- Apples: When making the apple compote, it’s best to opt for cooking-friendly varieties like Boskoop or Braeburn. However, when it comes to decorating the tart, I recommend using a firmer apple variety like pink lady, gala or honeycrisp apples.
- Lemon: To ensure that the apples keep their bright color, I deep my apples slices in a bowl of water with lemon juice.
- Cinnamon: I like to add ground cinnamon to my apple compote, if you don’t like it, you can either remove it or add vanilla extract instead.
You will find the exact quantities in the recipe card.
How to make a rose apple tart?
- Make the dough. Combine the flour and sugar in a large bowl. Add the butter and mix until the mixture resembles sand. Next, add the egg and mix until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for an hour.
- Prepare the apple compote. While the pastry chills, peel and cube the apples. Place them in a small saucepan along with the sugar. Cook over medium heat for 10-15 minutes until the apples are soft. Add cinnamon and either blend the compote or leave it slightly chunky, according to your preference.
- Blind bake. Preheat the oven to 175°C (350°F). Roll out the chilled pastry into a circle using a rolling pin. Line a 22 cm tart tin with greaseproof paper or butter, and gently place the pastry in the tin. Bake the pastry crust “blind” for 10 minutes.
- Cut the apples. Meanwhile, thinly slice the red apples into very thin slices. To prevent browning, soak the apple slices in a bowl of water with lemon juice.
- Assemble. Once the pastry is partially baked, remove it from the oven. Spread the apple compote evenly over the bottom of the tart. Starting from the outer edge, arrange the apple slices in a rose pattern on top of the compote.
- Bake. Bake the tart for approximately 30 minutes at 175°C (350°F) until the crust turns golden brown. Allow it to cool on a wire rack, and sprinkle with icing sugar for a finishing touch.
- Serve. Serve the rose apple tart warm or at room temperature, and consider adding a scoop of vanilla ice cream or whipped cream (crème chantilly) for an extra delightful touch.
Géraldine’s tip
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This Rose Apple Tart is very easy to make, but here are some tips on how to make it right the first time!
- Choose the right apples: When making the apple compote, it’s best to opt for cooking-friendly varieties like Boskoop or Braeburn. However, when it comes to decorating the tart, I recommend using a firmer apple variety like pink lady, gala or honeycrisp apples. For a vibrant burst of color, go for bright red apples.
- Cut the apple slices as thinly as possible : The beauty of this tart comes from its thinness! The thinner your apple slices, the most “wow” effect you will reach. I use my Triangle vegetable slicer to make very thin slices. Link to the Triangle vegetable slicer. I you don’t have a slicer, you can thin apple slices using a sharp knife.
- Place the apple slices as tightly as possible : Place the slices next to each other end to end. Then, when you move on to the next row, cover the first row leaving just 1-2 millimetres over. Continue until the entire tart is covered.
FAQ: Rose Apple Tart
Absolutely! If you’re short on time or prefer convenience, you can use store-bought tart dough as a time-saving alternative without compromising the deliciousness of the final result.
This looks best the same day. However, the applesauce can be made ahead and refrigerated until you’re ready to assemble the pie. The pie crust can also be prepared and blind baked a day in advance. This allows for better time management and flexibility when preparing the dessert.
While the recipe specifically calls for apples, you can experiment with other fruits like pears or peaches to create your own unique variation. Just keep in mind that the texture and cooking time may vary, so adjust accordingly for the best results.
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Rose Apple Tart
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Equipment
- Tart pan, 28 cm
- Mandolin or vegetable slicer
Ingredients
For the sweet shortcrust pastry
- 1 1/3 cup flour (160 g)
- 1/2 cup butter soft (100 g)
- 1 egg
- 1/4 cup powdered sugar (50 g)
For the apple compote
- 4 apples
- 1/4 cup sugar (50 g)
- 1 teaspoon of cinnamon
For decoration
- 3 red apples
- 1 lemon juice
- 1 1/2 tbsp sugar (20 g)
- 4 cups Water
Instructions
- To make the sweet shortcrust pastry, combine the flour and sugar in a large bowl. Add the butter and mix until the mixture resembles sand. Next, add the egg and mix until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for an hour.
- While the pastry chills, peel and cube the apples. Place them in a small saucepan along with the sugar. Cook over medium heat for 10-15 minutes until the apples are soft. Add cinnamon and either blend the compote or leave it slightly chunky, according to your preference.
- Preheat the oven to 175°C (350°F). Roll out the chilled pastry into a circle using a rolling pin. Line a 22 cm tart tin with greaseproof paper or butter, and gently place the pastry in the tin. Bake the pastry crust “blind” for 10 minutes.
- Meanwhile, thinly slice the red apples into strips. To prevent browning, soak the apple slices in a bowl of water with lemon juice.
- Once the pastry is partially baked, remove it from the oven. Spread the apple compote evenly over the bottom of the tart. Starting from the outer edge, arrange the apple slices in a rose pattern on top of the compote.
- Bake the tart for approximately 30 minutes at 175°C (350°F) until the crust turns golden brown. Allow it to cool on a wire rack, and sprinkle with icing sugar for a finishing touch.
- Serve the rose apple tart warm or at room temperature, and consider adding a scoop of vanilla ice cream or whipped cream (crème chantilly) for an extra delightful touch.
