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Apple Rose Tart
Credit:
Christopher Testani
Recipe Summary
prep: 35 mins
total: 1 hr 45 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
2 teaspoons unbleached all-purpose flour, plus more for dusting
1 recipe Deep-Dish Pâte Brisée dough
3 tablespoons apricot jam
1/4 teaspoon grated fresh ginger
2 Pink Lady apples (12 ounces), halved, cored, and sliced a scant 1/8 inch thick (about 2 1/2 cups)
6 tablespoons sugar
2 teaspoons apple-cider vinegar
1/2 teaspoon kosher salt
1 Granny Smith apple (6 ounces), peeled, halved, cored, and sliced a scant 1/8 inch thick (about 1 cup)
Cook's Notes
You can also toss both apple types together before shingling, rather than separating them.
Gallery
Apple Rose Tart
Credit:
Christopher Testani
Recipe Summary
prep: 35 mins
total: 1 hr 45 mins
Yield: Serves 8 to 10
Gallery
Apple Rose Tart
Credit:
Christopher Testani
Apple Rose Tart
Credit:
Christopher Testani
Apple Rose Tart
Recipe Summary
prep: 35 mins
total: 1 hr 45 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 35 mins
total: 1 hr 45 mins
Yield: Serves 8 to 10
prep: 35 mins
total: 1 hr 45 mins
prep:
35 mins
total:
1 hr 45 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 2 teaspoons unbleached all-purpose flour, plus more for dusting
- 1 recipe Deep-Dish Pâte Brisée dough
- 3 tablespoons apricot jam
- 1/4 teaspoon grated fresh ginger
- 2 Pink Lady apples (12 ounces), halved, cored, and sliced a scant 1/8 inch thick (about 2 1/2 cups)
- 6 tablespoons sugar
- 2 teaspoons apple-cider vinegar
- 1/2 teaspoon kosher salt
- 1 Granny Smith apple (6 ounces), peeled, halved, cored, and sliced a scant 1/8 inch thick (about 1 cup)
Directions
Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick. Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan. Refrigerate 20 minutes.
Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering two-thirds of dough.
In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of “rose”. Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.
Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.
Cook's Notes
You can also toss both apple types together before shingling, rather than separating them.
Cook’s Notes
You can also toss both apple types together before shingling, rather than separating them.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Apple Rose Tart
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Reviews:
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Most Helpful
Most Positive
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All Reviews for Apple Rose Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
