Rose Apple Tart
This rose apple tart recipe is adapted from Cedric Grolet's recipe Tartes aux Pommes. A buttery tart shell, rich almond cream, tart apple compote, and fresh apple slices make an extraordinary dessert. It takes time and effort, but enjoy the process!
Ingredients
Tart Shell
- 1/3 cup butter, softened 75 g
- 1/4 cup powdered sugar 40 g
- 2 1/2 tbsp almond flour 30 g
- 1 pinch salt 1 g
- 1 tsp vanilla extract 3 g
- 2 tbsp beaten egg 30 g
- 1 cup flour 125 g
Almond Filling
- 1/3 cup butter, softened 75 g
- 1/3 cup granulated sugar 70 g
- 3/4 cup almond flour 75 g
- 4 tbsp beaten egg 75 g
Apple Compote
- 2 apples 500 g
- 1/4 cup tart juice 70 g (I used cranberry)
Topping
- 2 apples
- 1 tbsp strawberry jam 20 g
Instructions
Tart Shell
- In a mixing bowl, combine the butter, powdered sugar, almond flour, salt, and vanilla extract. Beat using a stand or electric mixer to combine.
- Add the egg and beat to combine. Add the flour and continue beating until a dough forms. Wrap the dough in plastic wrap and let it chill in the refrigerator for 1 hour.
- Place the dough on a floured surface. Roll out the pastry into a 1/2 inch sheet. Press the dough into a lightly greased tart ring. Let the dough chill for 1 more hour.
- Preheat the oven to 325º F. Line the inside of the tart dough with parchment paper and fill with pie weights or beans or rice. Bake for 25-30 minutes or until the bottom is cooked.
Almond Filling
- While the tart shell chills, prepare the almond filling. In a mixing bowl, combine the butter, sugar, and almond flour. Beat until a smooth paste forms.
- Beat in the egg until well combined. Set the almond filling aside.
Apple Compote
- While the tart shell chills or bakes, prepare the apple compote. Cut the apples into 1/2 inch cubes.
- Place the diced apples and juice in a saucepan. Cook over medium heat, stirring occasionally, for 15-20 minutes, or until the apples have softened. Remove from heat and let cool.
Assembly
- Preheat the oven to 350º F. Spread the almond filling into the freshly baked tart shell. Bake the tart for 20-25 minutes.
- Spread the apple compote on top of the almond filling in a smooth layer.
- Slice the apples into 1/8 inch-thick slices using a mandolin or sharp knife. Arrange the apple slices in a rose pattern on top of the apple compote, starting from the outside of the tart.
- Melt the strawberry jam in the microwave for 30 seconds. Brush the apple slices with strawberry jam to finish.
- Serve the tart fridge or chill the tart in refrigerator until ready to serve.
Notes
- For the beaten egg, 2 eggs should work perfectly for this whole recipe. 2 eggs is approximately 6 tablespoons.
- I had a lot of extra tart dough when making this recipe because my tart ring is on the smaller side. With the extra dough, I made jam cookies by rolling the dough into balls, pressing in my thumbprints, adding 1/2 tsp jam to each cookie, and baking at 350º F for 10-15 minutes.
- Slice the apples as thin as possible to make arranging easier.