Rose Apple Tart

Jump to Recipe Jump to Video
5 de 5 votes

Click on the hearts!

Want a change from the classic apple tart? Try this Rose Apple Tart. Not only will this tart impress your guests but it is also very easy to make.

– this article contains advertisement for Triangle –

Rose Apple Tart
Rose Apple Tart

Tips for making this Rose Apple Tart

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: For the apple compote, I advise you to choose a variety suitable for cooking, such as the Belle de Boskoop or the Jonagold. For decoration, however, prefer a firmer variety of apple such as Gala. To add colour, select 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 for this. What I like about this vegetable slicer or mandolin is that it is very easy to use: it is already set to 2 mm and allows you to obtain uniform slices. Link to the Triangle vegetable slicer.
  • 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.

For the rest, find the detailed recipe below!

And if you like this recipe, find my recipe for small Apple Roses!

More recipes with apples

Recipe for Rose Apple Tart

For 8 servings you need the following ingredients.

Ingredients

For the sweet shortcrust pastry

  • 160 g flour
  • 100 g butter, soft
  • 1 egg
  • 60 g sugar

For the apple compote

  • 4 Boskoop apples
  • 50 g sugar
  • 1 teaspoon of cinnamon

For decoration

  • 3 red apples, Gala
  • 1 lemon
  • 20 g sugar
  • Water

Utensil

Missing one ingredient? Below you’ll find some tips on how to substitute some ingredient.

Find the recipe on video!

Preparation

For the sweet shortcrust pastry, pour the flour and sugar into a bowl. Add the butter and mix well to obtain a sandy texture.

Add the egg to bind it all together. Mix well until a dough is formed. Form a ball and cover it with cling film. Leave to stand for 15 minutes in a cool place.

In the meantime, peel the Boskoop apples and cut them into cubes. Place them in a saucepan and add the sugar. Cook over medium heat for 10-15 minutes until the apples melt. Add the cinnamon. Blend it all together or leave the compote as is if you like to keep some pieces.

Then roll out the shortcrust pastry to form a circle. Place it in a 22 cm tart tin lined with greaseproof paper or buttered beforehand. Bake the shortcrust pastry for 10 minutes at 175°C.

Cut the red apples into thin strips. For this, it is advisable to use a mandolin or a vegetable slicer in order to obtain ultra fine slices. Then heat about 0.5 litres of water with the sugar. Squeeze the lemon juice in it. Then soak the apple slices so that they do not brown.

Then, take the shortcrust pastry out of the oven. Spread the apple compote on the bottom of the tart. Then, place the apple slices in a rose shape, starting from the outside (see video).

Bake the tart for 30 minutes at 175°C.

Pictures

Find the steps of the recipe in pictures:

Rose Apple Tart
Rose Apple Tart

Frequently Asked Questions

Can I substitute ingredients ?

Of course ! As with every blog post, here are some tips for substituting ingredients in the recipe:

  • Apples: See my tips above.
  • Sweet shortcrust pastry: You can change the type of shortcrust pastry and use a puff pastry, vegan or gluten-free dough according to your preferences.
  • Apple compote: 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 under the apples.
  • Butter: You can replace butter with margarine.
  • Cinnamon: Don’t like cinnamon or don’t have any? You can either remove it or add vanilla extract to enhance the taste of the apple compote.

Can this tart be made ahead of time?

Yes, you can prepare this tart in advance.

How to store this Rose Apple Tart?

Do you really think you want to store it? I swear you will eat it in the day! Otherwise, it can be kept in the refrigerator for 4 to 5 days.

Can I freeze this tart?

Yes, you can freeze it whole or in slices.

For more inspiration, here are my latest recipes:

Feel free to leave me a comment, this always makes me very happy!

Find me also on the social networks to discover the backstage of this blog:

Print Recipe

Rose Apple Tart

Want a change from the classic apple tart? Try this Rose Apple Tart. Not only will this pie impress your guests but it is also very easy to make.
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 5 votes

Click on the hearts

Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Cuisine French
Servings 8
Calories 321 kcal

Equipment

  • Tart pan, 28 cm
  • Mandolin or vegetable slicer

Ingredients
  

For the sweet shortcrust pastry

  • 160 g flour
  • 100 g butter soft
  • 1 egg
  • 60 g sugar

For the apple compote

  • 4 Boskoop apples
  • 50 g sugar
  • 1 teaspoon of cinnamon

For decoration

  • 3 red apples Gala
  • 1 lemon
  • 20 g sugar
  • Water

Instructions
 

  • For the sweet shortcrust pastry, pour the flour and sugar into a bowl. Add the butter and mix well to obtain a sandy texture.
  • Add the egg to bind it all together. Mix well until a dough is formed. Form a ball and cover it with cling film. Leave to stand for 15 minutes in a cool place.
  • In the meantime, peel the Boskoop apples and cut them into cubes. Place them in a saucepan and add the sugar. Cook over medium heat for 10-15 minutes until the apples melt. Add the cinnamon. Blend it all together or leave the compote as is if you like to keep some pieces.
  • Then roll out the shortcrust pastry to form a circle. Place it in a 22 cm tart tin lined with greaseproof paper or buttered beforehand. Bake the shortcrust pastry for 10 minutes at 175°C.
  • Cut the red apples into thin strips. For this, it is advisable to use a mandolin or a vegetable slicer in order to obtain ultra fine slices. Then heat about 0.5 litres of water with the sugar. Squeeze the lemon juice in it. Then soak the apple slices so that they do not brown.
  • Then, take the shortcrust pastry out of the oven. Spread the apple compote on the bottom of the tart. Then, place the apple slices in a rose shape, starting from the outside (see video).
  • Bake the tart for 30 minutes at 175°C.

Video

Nutrition

Calories: 321kcalCarbohydrates: 55gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 47mgSodium: 100mgPotassium: 222mgFiber: 5gSugar: 33gVitamin A: 432IUVitamin C: 14mgCalcium: 25mgIron: 1mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe!