When it comes to cakes, pies, tarts, and pastries, don’t just let the taste win you over — go for something that looks special too. This apple rose tart not only tastes great, it’s also an eye-catching treat that you can make yourself from the pastry to the filling. Every step will be worth it when you see the breathtakingly beautiful result!
Apple Rose Tart
This apple rose tart not only tastes great, it's also an eye-catching treat that you can make yourself from the pastry to the filling.
Equipment
- Quiche dish
Ingredients
- 1 cup flour
- 0.5 cup ground pecans
- 9 oz butter
- 1 egg
- 0.5 cup sugar
- 16 fl oz milk
- 2.5 tbsp sugar
- 1 packet pudding mix
- 2 tbsp strawberry jam
- several apples
- 7 fl oz orange juice
- 7 oz butter, melted
Instructions
- Knead the flour, pecans, butter, egg, and sugar into a dough. Shape it into a ball and roll it out carefully in a quiche dish.
- Use a fork to pierce the pastry base at regular intervals, before baking it for 25 minutes at 325°F. The holes in the pastry ensure that air can get underneath it, helping it to bake evenly.
- Meanwhile, heat the milk and sugar. Use a few spoonfuls to dissolve the pudding mix and then add this to the rest of the milk. While stirring, heat the mixture until it thickens.
- Next, cover the base of the baked pastry case with strawberry jam. Then spread the pudding mixture on top of the jam.
- Cut several apples into slices that are as thin as possible (make sure the apples are at room temperature before you begin). Put them in a large bowl together with the orange juice and the melted butter. This mixture makes the apples flexible so they won't break when you come to roll them later. At the same time, it preserves the bright red color of the skins, because no heat is used.
- Remove excess mixture from the apple slices and roll them into roses of whatever size you like. Then press these into the pudding layer, until the entire tart is covered.
VIDEO
If you like, you can make the job easier by cutting the finished roses in half before setting them into the pudding. This will make the level of the tart lower, but it will still look magnificent. And if you would like to serve this dessert alongside its matching savory partner, the Vegetable Rose Tart is just the thing!