Rose Apple Tart Recipe
- single pie crust recipe
- Four or five large apples, sliced thinly
- 1/3 cup sugar
- 1 t cinnamon
- 2 t lemon juice
- 2 T butter, melted
Now it’s time to start forming the roses. If your apple slices are too crisp and won’t bend enough, zap them in the microwave a bit. Just 10 seconds or so at a time, until they just start to become pliable.
To create the center of the rose, roll one apple slice in a tight coil. Wrap a second apple slice around the first one. Continue adding slices of apples around the perimeter, making sure to overlap each petal slightly to get a nice rose effect.
Do you see what I mean about using the coring technique I linked to above? If the petals didn’t have one nice, flat edge, layering the rose petals would be a much trickier balancing act.
Fill in any gaps between the large roses with little rosebuds–just one or two apple slices coiled exactly like the centers of the large roses.
Bake just like you would a standard apple pie. 375 degrees, about 30 minutes, until the crust is cooked through and starts to turn golden.
This apple tart was delicious just as it was. But the next time I make it, I’m going to turn it into a caramel apple tart, by adding a slurry of brown sugar and melted butter to the bottom of the tart before layering in the apples.
