Rose Shaped Apple Tart

Rose-Shaped Apple Tart - Bruno Albouze - THE REAL DEAL

Rose-Shaped Apple Tart

Impress your guests with this beautiful rose-shaped tart made with delicious apple slices, wrapped in sweet and crispy puff pastry.
Makes 12

Almond Cream
1/2 stick (50g) butter, softened
A pinch of salt
3 Tbsp (30g) granulated sugar
3 Tbsp (30g) brown sugar
1/2 cup (50g) almond flour
1 Tbsp (12g) cornstarch
1 ea. (50g) whole egg
1/2 tsp (2.5ml) vanilla extract or 1/2 vanilla bean, scrap seeds out
1 ea. orange zest
1 tsp (5ml) dark rum (optional)

Cream butter and salt until very soft but not melted. Add dry ingredients and the egg, vanilla, orange zest and rum and beat swiftly until smooth.

Rose-Shaped Apple Tart
6 ea. apple, Honeycrisp, Gala, Fuji…
1 lemon juice
14 ounces (400g) puff pastry sheets
Flour for dusting
Cinnamon and powdered sugar.

Cut the apples in half and remove the core and stem from each half using a melon baller or a knife, slice thinly and soak them in lemony water. Meanwhile, bring 3 qt of water to boil and blanch apple slices for about a minute to soften. Transfer immediately in ice water and drain over paper towels and set aside.
Flatten out puff pastry and divide into 6 thin strips; 21 inch (53cm) long x 2.5 inch (6cm) wide. Spread some almond cream and overlap apples leaving an extra pie crust at the bottom. Fold extra dough over to hold apples slices in place. Cut in half and make two roses. Repeat these steps until done. Place tarts in a greased 12-cup muffin pan.

Preheat oven to 375°F (190ºC). Bake tarts for about 50 minutes; dust with powdered sugar and bake for 10 minutes more. If using a convection oven, reduce baking time. Transfer the rose-shaped apple tarts to a wire rack to cool. Serve at room temperature or just warm!

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