As a recipe blogger, I’m always looking for creative and delicious recipes to share with my followers. I’m a firm believer in the power of food to bring people together and this Apple Rose Tart is the perfect example! My family has been making this tart for generations and it always brings a smile to our faces. The sweet and crumbly crust paired with the rose-shaped apples on top makes for a delicious dessert that’s sure to impress.
This recipe is inspired by my grandmother’s famous Apple Rose Tart. She was an incredible cook and I loved to go to her house and watch her work her magic in the kitchen. Whenever she made this tart, it was the highlight of the meal. I was so excited to learn the secret family recipe and I’m so happy to be able to share it with all of you!
Tips: If you don’t have apricot preserves, you can use any other type of jam or jelly. You can also use different types of apples for this tart. For a sweeter tart, use sweeter apples like Honeycrisp or Gala. For a tart with a bit more of a tart flavor, use Granny Smith or Braeburn apples. You can also add a bit of lemon zest to the crust for a hint of citrus flavor.
Variations: For a different flavor, you can substitute the apricot preserves for raspberry or blueberry preserves. You can also add a few tablespoons of chopped pecans or almonds to the crust for a nutty flavor. For a more decadent tart, add a few tablespoons of melted chocolate to the crust.
Expert Apple Rose Tart
- 9-inch tart pan, cutting board, rolling pin, pastry brush, pastry bag, parchment paper
- 1 cup all-purpose flour
- 0.333 cup powdered sugar
- null Pinch of salt
- 0.5 cup (1 stick) cold butter, cubed
- 1 large egg, lightly beaten
- 0.25 teaspoon vanilla extract
- 4-5 large apples, peeled, cored and thinly sliced
- 0.25 cup granulated sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 cup apricot preserves
- 1 tablespoon water
- Preheat oven to 350 degrees F. Grease a 9-inch tart pan with butter.
- In a large bowl, whisk together the flour, powdered sugar, and salt. Cut the butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs.
- Add the egg and vanilla extract and stir until the dough comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Place the dough into the prepared tart pan and trim the edges.
- In a medium bowl, toss together the apples, sugar, cinnamon, and nutmeg. Arrange the apples in a circular pattern on top of the dough.
- In a small bowl, combine the apricot preserves and water. Brush the mixture over the apples.
- Bake for 40-45 minutes, or until the crust is golden-brown and the apples are tender. Let cool before serving.