This Apple Rose Tart is our new to-go-party dessert, and it should be yours, too! As mentioned in our Apple Blossom post, there are endless recipes for apples this time of year, and it’s so much fun to see all the ideas floating out there. We came across this recipe in a blog (who adapted it from another blogger-see, we all like to share) and we were in awe. The crust is thin and flaky, and the filling is mostly made up of apples, which makes it a little healthier than the average custard-filled tarts. It does require a lot of apples, though, but this would be the perfect opportunity for you to go apple picking if you live in the same hemisphere as us. If not, the grocery store isn’t all that bad either. Apple picking is so much fun and a good way to spend time outdoors but make sure you go before the end of the wave so you can actually pick from the trees and not the ground. Besides the aesthetics of this tart, we chose it because it was our friend’s birthday dinner and she was also running a half marathon the next day so we wanted to make something special. I think she loved it and it’s the reason why she finished without even stopping once. Go J!
Thin Pie Crust (Taken from Sugar Sugar)
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup vegetable shortening
4-5 Tbs ice-cold water
1. Preheat oven to 425º F.
2. In a large bowl, stir flour and salt, and shortening. Use fork to mix until the pieces are the size of small peas.
3. Slowly add the water, 1 Tbs at a time and mix with the fork. Too much water will make the dough sticky so don’t go beyond 4 if you think the dough is ready.
4. Shape the dough into a ball with hands, and do not handle it excessively.
5. Roll the dough out on a lightly floured surface so it will cover a 10″ diameter pie plate, and more for the edge.
6. Transfer into a pie dish and gently press it against the bottom and sides.
7. Bake for 11-13 minutes. Check halfway through to see if the crust is purffing up. If so, prick it with a fork.
8. Remove from oven and let it cool completely.
Filling (Adapted from Dianeabroad)
4 apples (any kind)
2 Tbs brown sugar
1 tsp cinnamon
1/2 cup water
1. Core, peel, and dice apples. Put them into a saucepan.
2. Add brown sugar, cinnamon, and water. Put on high heat.
3. Stir for about 15 until it resembles applesauce.
4. Pour into pie crust.
5 Apples: Fuji, Jonagold, or Honeycrisp.
Warm fig jam
1. Turn oven on to 350º F.
2. In a large bowl add water and lemon juice.
3. Using a vegetable peeler, make 1-2″ long strips, and place them in lemon water to keep it from browning. We used Fuji apple.
4. Wrap the strips into rose shape.
5. Put tart into oven for 20-25 minutes or until the apples are slightly browned and soft and the crust is golden brown.
6. Take out of the oven and paint warm fig jam over the petals.
7. Let it cool and then dust confectioners sugar on top.
8. Add some mint leaves.
Some photos from this week.