Everyone will be so wowed by the beautiful apple roses, that they’ll know the work you put in to make this dessert. Why You’ll Love This TartĪn absolute showstopper. All opinions expressed on this site are my own. This in no way affects my opinion of those products and services. This means that I may make a small commission if you purchase a product using those links. As an Amazon associate, I earn from qualifying purchases. Looking for more apple recipes? You’ll love these apple spice crumb muffins, caramel apple crumble, and baked apple cider doughnuts. Served warm with a scoop of vanilla ice cream, it’s as satisfying as apple pie. For your next special occasion or holiday this fall, impress your family and friends with this beautiful and delicious dessert. Serve the tart a little warm, or leave to cool, then turn it out onto a serving plate and dust with icing sugar.This showstopping apple rose tart is made with a crisp shortcrust pastry, sweet almond pastry filling, and gorgeous apple roses brushed with honey. Brush it over the surface of the tart while both the jam and the tart are still warm. Meanwhile, heat the apricot jam in a small saucepan until simmering, then pass it through a metal sieve into a bowl.
Return to the oven for 30-35 mins, then leave the tart to cool in the tin for 10 mins. Fill the gaps with the remaining apple slices so that the filling is covered, curving the slices a little as you go to create additional petals on the roses, or rolling them up tightly to look like rosebuds, all with the peel-side facing upwards. Gently press your apple-marzipan roses into the filling, evenly spaced out, then scatter over the balls of marzipan. Take the tart case out of the oven and spread with the filling. Mix the butter, sugar, eggs, almonds, flour and milk together in a large bowl and whisk until well combined. Roll the remaining marzipan into small balls. Place the apple roses in eggcups or a muffin tin so that they hold their shape. Fold the bare edge of each strip over to cover the apples, then roll up from the short edge (see step-by-step guide). Cut into three rectangles and lay eight apple slices down the long edge of each strip of marzipan (see step-by-step guide) and reserve the rest. Roll out 75g more of the marzipan out on a surface dusted with a little icing sugar until it’s approx 20 x 15cm. Remove the beans and foil, brush the pastry with the reserved egg white and return to the oven for 10-15 mins until biscuity. Place a layer of foil on top, add some baking beans and blind-bake for 15 mins. Prick the surface of the pastry a few times with a fork. Roll out the pastry to fit the tin and trim the edges with scissors so they stand up, about 5mm above the edge. Microwave on High for 4 mins, then drain and pat dry on some kitchen paper. squeeze over the lemon juice and cover with water. Meanwhile, put the apple slices in a large bowl. Wrap in cling film and chill for 30 mins. Stir in the sugar, egg yolk (reserve the white), vanilla extract and 2-3 tsp cold water to form a ball of dough that leaves the bowl clean.
Work through the mixture until it resembles breadcrumbs. Rub the butter and flour together in a large bowl using your fingertips.
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