Apple rose tart recipe
Creating roses from apple slices burst onto social media a couple of years ago, adorning everything from tartlets to smoothie bowls. This apple tart is the outcome of that apple rose phenomenon and tastes just as good as it looks. It's best served warm with some vanilla poached apples and chantilly cream.
This recipe is from Soulful Baker by Julie Jones, published by Jacqui Small.
Ingredients
For the tart- 465 g ready-made sweet shortcrust pastry (you'll need some for the tart and some for decoration)
- 12 apples (try to use ones with a variety of coloured skins)
- 3 lemons
- 170 g unsalted butter at room temperature
- 170 g caster sugar
- 170 g eggs (shelled and weighed), beaten
- 170 g ground almonds
Details
- Cuisine: British
- Recipe Type: Tart
- Difficulty: Medium
- Preparation Time: 90 mins
- Cooking Time: 45 mins
- Serves: 12
Step-by-step
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Make the frangipane. Place the butter and sugar in the bowl of a free-standing mixer fitted with the paddle attachment. Cream together until they are completely smooth and combined.
- With the mixer running, add a little of the egg and then a spoonful of the almonds. Repeat this sequence until all of the eggs and almonds have been added, giving a final mix until everything has blended together. Note: this can be made in advance, keeping it in the fridge in an airtight container until needed. Do bring it back to room temperature before using as spreading hard frangipane over a delicate pastry case shell could cause it to break.
- Line a 21cm (8½ inch) round, 3.5cm (1¼ inch) deep loose-bottomed tin with the pastry. Fill the pastry case to three-quarters full with frangipane. Keep any leftover for other uses.
- Prepare the apple roses. Fill a large microwaveable bowl with cold water and squeeze in the juice of half a lemon.
- Core and halve 4 of the apples then cut each half vertically into slices about 1mm thick. Use a mandolin if you have one but if not, try to slice the apples as finely as you can with a sharp knife. Submerge all of the cut apple slices in the lemon water.
- Microwave the bowl of apples on full power for 5 minutes. This will soften the flesh so that the slices can be shaped easily. Test a slice by bending and rolling it between your fingers – if it cracks, microwave for a further 60 seconds or until the apple slices become soft and pliable. I have found that this time varies from apple to apple so testing is vital.
- Drain off the water, submerge in cold lemon water (using the juice of the other half of the lemon), and drain again.
- Lay 8 of the apple slices on a clean tea towel in a neat row, overlapping each slice as you do so. Start to roll one end of the row and gently manipulate them into a complete roll, to resemble a rose.
- Place the apple rose in the frangipane, skin facing up, and spread out to get the effect of petals blooming.
- Repeat with the rest of the apples, preparing another batch of apple slices when needed. Continue until all of the frangipane layer has been covered with roses (you may not need all 12 of the apples). Gaps can be filled with single slices tightly rolled or swirled in between – it really is a case of being as artistic as you wish.
- Roll out the reserved pastry. Cut out some leaves (or similar) by hand or with a cutter and lay them around the tart for added decoration.
- Place the tart on a baking sheet and pop into the oven. Keep an eye on it during cooking as the fine slices of apple may catch before the tart is completely cooked. Placing a piece of foil over the tart towards the end of cooking should prevent this.
- After 45 minutes, insert a skewer into the middle of the tart and if it comes out clean, it is ready. If not, bake for a further 15 minutes and re-test.
- Remove from the oven and leave the tart to cool before removing it from the tin.
Recipe from Soulful Baker by Julie Jones, published by Jacqui Small.
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