Rose Apple Tart

rose apple tart

This show stopping tart requires a bit of work but is well worth it!

I made 2 small 15cm tarts but you can make 1 big one instead



500ml cake flour

60ml icing sugar

150g cold butter

1 egg yolk

40-50ml ice cold water


10-12 red skinned apples

45ml lemon juice

125ml brown sugar

5ml ground cinnamon

smooth apricot jam

cream or ice cram for serving

Pastry: Put the flour and icing sugar into the bowl of a food processor. Pulse to combine.Cut the butter into cubes and add to the flour. Pulse until the mixture resembles breadcrumbs. Combine the egg yolk and ice water and mix well. With the machine running add this to the flour slowly, pulse the processor until the mixture comes together to form a ball. Remove from the processor , knead lightly to form a smooth ball and wrap in cling film. Refrigerate for about 30 minutes. Divide the dough in half if you using it to line 2 small tin, if not use the whole piece. Roll out the dough on a lightly floured surface to about 2mm thick. Lift the dough up using the rolling pin and drape it over the desired shape loose bottom quiche tin. Press the dough into the tin. Prick the base with a fork. Let the pastry shell rest in the fridge while you make the filling.

Filling: Combine the lemon juice, sugar and cinnamon in a large bowl and mix well. Core the apples using an apple corer. I found it easier to work with the apples one at a time to prevent the core discolouring. Cut the cored apple in half then if you have one use a mandolin to slice the apple into 2mm thick slices, if not carefully slice the apple into thin wedges. Where the core is removed the slices will be wedges if the slices are whole then cut each in half. As you cut the slices put them into the bowl with the sugar and lemon juice. Toss to coat. When all the apples are sliced and coated in the sugar mixture, in 2 or 3 batches put the apple slices into a large frying pan, Cook over a medium heat until the apples are just soft. Remove with a slotted spoon and place on a plate to cool. Repeat until all the apples are soft.  Get your pastry case from the fridge and start arranging the apple slices skin side up around the outer edge of the pastry case. Once the first row is done add a second row arranging the slices overlapping and fitting snugly until you have filled the pastry case to nearly the centre. To prepare the centre rose find the thinnest apple slice and roll it into a spiral to form the bud. Add more slices until you have a small rose bud. Place this in the centre of the pie. Keep all the juices from the bowl where the apples have been. Put the pie on an oven tray and bake at 180C for 40-45 minutes until the pastry is golden and the apples are soft. If the apples start getting too dark then cover the pie with some foil. Remove the tart from the oven and brush with the syrup from the apples. If this isn’t enough then use some warmed apricot jam. Cool in the tin for 15 minutes before carefully removing. Serve with whipped cream or ice cream.



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