I remember the first time my grandmother taught me how to make a rose-shaped tart. It was a tradition that had been passed down in our family for generations and I was so excited to learn this special recipe. I was only 10 years old, but I loved every minute of it – from the rolling of the dough to the delicately arranging the apple slices. I have now been making this tart for more than 20 years and it always brings back fond memories of my grandmother and the time we shared together in the kitchen.
This Apple Rose Tart is a true classic. It is made with a buttery, flaky crust and thinly sliced apples, which are then arranged in a beautiful rose shape. I like to use Granny Smith apples for this tart as they are tart yet sweet and hold their shape during baking. I like to sprinkle a bit of powdered sugar on top to give it a festive look and delicate sweetness.
This tart is the perfect end to any meal, and it is sure to be a showstopper! I guarantee that everyone will be impressed with this Deliciously Sweet Apple Rose Tart. Enjoy!
For the crust: For an even flakier crust, you can use half butter and half shortening. You can also substitute part or all of the butter with margarine or lard. For a dairy-free crust, you can use a vegan butter substitute.
For the filling: Feel free to use any type of apples you prefer. You can also add in other ingredients such as dried fruit, nuts, or chocolate chips.
Storage: The tart can be stored in an airtight container for up to 3 days.
Deliciously Sweet Apple Rose Tart
- 9-inch tart pan, rolling pin, paring knife, pastry brush, parchment paper, baking sheet
- 1 cup all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 3-4 large Granny Smith apples, peeled and thinly sliced
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- null Powdered sugar, for dusting (optional)
- Preheat oven to 375°F (190°C). Grease a 9-inch tart pan with butter or cooking spray and set aside.
- In a large bowl, combine the flour and salt. Add in the cubed butter and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add in the ice water and mix until the dough just comes together. Do not overmix. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to the prepared tart pan. Trim off any excess dough, then prick the bottom of the dough with a fork.
- In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, cinnamon, and nutmeg. Mix until the apples are evenly coated with the sugar mixture.
- Arrange the apples in a circular pattern in the tart pan, slightly overlapping each slice. Start from the outside and work your way in. When you reach the center, arrange the remaining slices in a rose shape.
- Bake for 40-45 minutes, until the crust is golden brown and the apples are tender. If the crust starts to get too brown, cover it with a piece of aluminum foil.
- Let the tart cool for 10 minutes before removing from the pan. Dust with powdered sugar, if desired, and serve warm.