This recipe is beautifully spiced with cinnamon, ginger, and cardamom. You can prepare it in a tart pan, cast iron skillet, or pie plate.
Here is 4 recipe(s):
Rose Apple Tart Recipe
This apple tart is beautifully presented and delightfully spiced!
Serving Size: 1
Nutritional Information: Serving Size 1 contains 188 calories, 36 grams of carbohydrates, 11 milligrams of cholesterol, 5 grams of fat, 3 grams of fiber, 2 grams of protein, 3 grams of saturated fat, 17 grams of sugar, 104 grams of sodium, 0 grams of trans fat, and 1 gram of unsaturated fat.
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick), plus 3 tablespoons chilled butter, diced
- 1/4 cup ice water
- 5 small apples (or 3 large)
- 1/4 cup brown sugar
- 1/4 cup and 2 tablespoons granulated sugar
- 1 teaspoon ground cardamom
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- Combine the flour and salt in a large bowl. Using a pastry cutter or fork, mix in the stick of butter until the mixture resembles pebbles.
- Knead the mixture to form a ball, then add the ice water, one tablespoon at a time.
- Make a dough ball, then press it into a disc. Wrap in plastic wrap and refrigerate for an hour.
- Core and quarter the apples. Using a mandoline or knife, cut into 1/8-inch thick slices.
- In a large bowl, combine the apples, brown sugar, 1/4 cup granulated sugar, cardamom, cinnamon, and ginger. Toss to combine. Let sit for 45 minutes, tossing every 15 minutes. This will make the apples pliable for the rosette pattern.
- Preheat the oven to 350 degrees F. Roll out the chilled dough on a floured surface. Carefully transfer it to a pie plate or cast-iron pan. In an even layer, press the dough into the pan’s bottom and sides.
- Drain the apples. Place the apples in an overlapping pattern, working inward from the outside.
- On top of the tart, strew the remaining sugar and butter.
- 50 to 60 minutes, or until the apples and crust are golden, should be spent baking the tart.
- In order to cut and serve, wait 15 minutes after removal from the oven.
Rose Apple Tart
Try this Rose Apple Tart if you want to branch out from the traditional apple tart. This pie will not only impress your guests, but it is also very simple to prepare.
Serving Size: 1 serving
Serving Size: 1 serving, calories 321 kcal, 55 g carbohydrate, 3 g protein, 11 g fat, 7 g saturated fat, 1 g trans fat, 47 mg cholesterol, 100 mg sodium, 5 g fiber, 33 g sugar, and 4 g unsaturated fat.
- 160 g flour
- 100 g butter (soft)
- 1 egg
- 60 g sugar
- 4 Boskoop apples
- 50 g sugar
- 1 teaspoon of cinnamon
- 3 red apples (Gala)
- 1 lemon
- 20 g sugar
- Pour the flour and sugar into a bowl for the sweet shortcrust pastry. To create a sandy texture, add the butter and thoroughly combine.
- Add the egg to bind it all together. Mix well until a dough is formed. Form a ball and cover it with cling film. Leave to stand for 15 minutes in a cool place.
- Peel and julienne the Boskoop apples while you wait. Place them in a saucepan and add the sugar. Cook the apples for 10 to 15 minutes at medium heat until they are soft. Add the cinnamon. Blend everything together or, if you prefer to keep some pieces, leave the compote as is.
- Then roll out the shortcrust pastry to form a circle. Put it in a 22 cm tart pan that has been buttered or lined with greaseproof paper. Bake the shortcrust pastry for 10 minutes at 175°C.
- Cut the red apples into thin strips. To achieve ultra-fine slices for this, it is recommended to use a mandolin or a vegetable slicer. Then heat about 0. 5 litres of water with the sugar. Squeeze the lemon juice in it. After that, soak the apple slices to prevent browning.
- Then, take the shortcrust pastry out of the oven. Spread the apple compote on the bottom of the tart. Then, starting from the outside, arrange the apple slices in the shape of a rose.
- Bake the tart for 30 minutes at 175°C.
French Apple Rose Tart with Frangipane
This French Apple Rose Tart is made of thin apple slices encased in an almond frangipane filling and baked in a snappy pate sucrée short crust.
- 1 partially baked tart shell
- juice of one lemon
- 3 to 4 apples (Honeycrisp, Gala, Pink Lady, Granny Smith)
- 1/3 cup + 1 tbsp granulated sugar (divided)
- 1/2 cup almond flour
- 3 tbsp unsalted butter (divided)
- 1 egg yolk
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- honey (for drizzling)
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioner’s sugar
- 1/2 tsp salt
- zest of 1/2 a lemon
- 9 tbsp unsalted butter (diced and chilled)
- 1 large egg yolk (stirred)
- 2 to 3 tsp ice water
- The day it is made or the day after is the best time to serve the French Apple Rose Tart.
- When the bottom of the tart shell feels dry to the touch but before it starts to turn too dark, put the tart shell on the baking sheet back in the oven and bake it for an additional five to ten minutes. Allow the tart shell to cool before filling.
Caramel Rose Apple Pie Recipe by Tasty
Apples, lemon, granulated sugar, brown sugar, cinnamon, nutmeg, premade pie dough, and heavy cream are required.
Yield: 6 servings
Nutritional Information: 375 calories, 68 grams of carbohydrate, 13 grams of fat, 5 grams of fiber, 2 grams of protein, and 42 grams of sugar.
- 4 apples
- 1 lemon, juiced
- ½ cup granulated sugar
- ½ cup brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 prepared pie dough
- ¼ cup heavy cream
- Place the peeled apples in a sizable bowl with just enough water to cover. Lemon juice should be added to the water to stop the apples from turning brown. Cut around the core of each apple, removing the “cheeks” and discarding the core as you work with 1 apple at a time. ” Slice the cheeks very thin.
- Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a sizable bowl. Stir to combine. 30 minutes later, add the sliced apples, stir to coat, and remove from heat.
- In a 9-inch (23-cm) cast-iron pan, place pie dough and prick it all over with a fork. Chill in the fridge until very firm, 20-30 minutes.
- Working in batches, take a handful of the apples out of the cinnamon-sugar mixture and gently squeeze any excess moisture out of them with your hands. While reserving the liquid to make the caramel sauce, place the drained apples in a different, large bowl.
- Preheat the oven to 375˚F (190˚C).
- Line the apple slices on the pie dough by overlapping each slice to form a rose shape, working inwards. One apple slice should be tightly rolled before being positioned in the center to form a bud. Cover the pan with foil and bake for 30 minutes. Bake uncovered for an additional 10 minutes, or until golden brown. Remove from the oven and let cool for 10 minutes.
- Bring the reserved cinnamon-sugar liquid to a boil in a saucepan. After 10-15 minutes, when the liquid has reduced by half, stir in the heavy cream thoroughly.
- To serve, pour the caramel sauce over the apple pie.
Apple Rose Tart Recipe – Apple Frangipane Tart Recipe, Tart Crust from scratch
Are Rose apples good for baking?
The fruits are sometimes used to flavor cocktails, lemonade, and water because they have a subtly rosewater-like flavor. In addition to being used for sweet dishes, Rose apples can also be stuffed with meat and baked in sauces to add flavor to rice-based dishes.
How do you cut apples for rose tart?
Apple tarts have long been a favorite; whether they are served warm or at room temperature, everyone enjoys them. Have Golden Delicious or Jonagold apples on hand for a tart that will not soon be forgotten. Another excellent option is Braeburn because of its spicy, tart, and sweet flavor.
What kind of apples do you use for apple tarts?
Gala apples don’t become overly soft in the oven and have a nice, mellow sweetness to them. They’re a fantastic all-around apple and a delectable choice for apple pie.