Description
This Rose Apple Tart recipe features thinly sliced apples arranged in a delicate rosette pattern atop a buttery, flaky homemade crust. Infused with warm spices like cardamom, cinnamon, and ginger, and sweetened with a mix of brown and granulated sugars, this tart makes for an elegant and delicious dessert perfect for gatherings or special occasions.
Ingredients
Scale
For the Pastry Dough
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled butter, diced
- 3 tablespoons chilled butter, diced
- 1/4 cup ice water
For the Apple Filling
- 5 small apples (or 3 large)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
Instructions
- Make the Pastry Dough: In a large bowl, combine the flour and salt. Add 1/2 cup (1 stick) of diced chilled butter and cut it in using a pastry cutter or fork until the mixture resembles small pebbles.
- Add Ice Water: Gradually add ice water, one tablespoon at a time, kneading lightly until the dough forms a ball.
- Chill the Dough: Shape the dough into a ball, then press it into a disc. Wrap it tightly in plastic wrap and refrigerate for 1 hour.
- Prepare Apples: Core and quarter the apples. Using a mandoline or a knife, slice them into 1/8-inch thin slices.
- Toss Apples with Spices and Sugars: In a large bowl, combine the apple slices with brown sugar, 1/4 cup granulated sugar, cardamom, cinnamon, and ginger. Toss to coat evenly, and let the mixture sit for 45 minutes, tossing every 15 minutes to make the apples pliable.
- Preheat Oven and Roll Dough: Preheat your oven to 350°F (175°C). After chilling, roll out the pastry dough on a floured surface to fit a cast iron pan or pie plate.
- Transfer Dough to Pan: Carefully place the rolled dough into the prepared pan, pressing it evenly across the bottom and up the sides.
- Arrange Apple Slices: Drain the apples to remove excess liquid. Arrange the apple slices in an overlapping, rosette pattern starting from the edge of the tart towards the center.
- Add Topping: Sprinkle the remaining 2 tablespoons of granulated sugar and diced chilled butter over the top of the arranged apples.
- Bake the Tart: Bake the tart in the preheated oven for 50 to 60 minutes, or until the apples are tender and the crust is golden brown.
- Cool and Serve: Remove the tart from the oven and allow it to cool for 15 minutes before slicing and serving.
Notes
- Using a mandoline for slicing apples ensures uniform thickness and makes arranging the rosette pattern easier.
- Letting the apple mixture sit allows the slices to soften, making them easier to shape on the tart.
- Chilling the dough helps prevent shrinking and keeps the crust flaky.
- For extra flavor, you can brush the crust edges with an egg wash before baking for a glossy finish.
- This tart is best served slightly warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
