Apple Rose Tart

How To Make an Apple Rose Tart

Recommended kitchen tools please see below

Ingredients: 

• 1 pie crust

• 3 medium (7-oz.) Honeycrisp apples

• 2 Tbsp. fresh lemon juice (from 1 lemon)

• 1 tsp. ground cinnamon

• 1/4 tsp. ground cardamom

• 1/4 cup plus 3 Tbsp. granulated sugar, divided

• 1/2 cup (about 1 3/4 oz.) almond flour

• 1 large egg yolk

• 1/8 tsp. kosher salt

• 3 Tbsp. unsalted butter, softened and divided

• 2 Tbsp. apple jelly, melted

Step 1. Form and blind bake the crust: Preheat the oven to 425°F. Roll out one refrigerated pie crust to fit a greased 9-inch tart pan with a removable bottom, trimming any overhang. Prick the bottom and sides of the crust with a fork and bake until lightly browned, 8 to 10 minutes. Transfer to a wire rack to cool. Reduce the oven temperature to 375°F.

2. Prepare the apples: Slice the apples away from the core into 4 pieces each, and cut each segment into 1/8-inch-thick slices using a mandoline or knife. Place the apple slices in a large bowl and gently toss with the lemon juice, cinnamon, cardamom, and ¼ cup of the sugar. Let stand for 15 minutes.

3. Make the filling: Meanwhile, beat the almond flour, egg yolk, salt, 2 tablespoons of butter, and 2 tablespoons of granulated sugar with an electric mixer on medium speed until completely smooth.

4. Build the tart: Use a small offset spatula to spread the filling onto the bottom of the prepared tart crust. Drain apple slices, and reserve some of the smaller slices for the center "rose." Starting at the outer edge, shingle apple slices cut-side down, overlapping each other, in concentric circles until almost filled to the center. Wrap the smallest apple slices around each other into a tight rose shape; place in the center of the tart, and fill in around the rose with more apple slices until the tart is tightly packed.

5. Bake: Dot the tart with remaining butter and sprinkle the remaining granulated sugar on top. Bake until the crust is browned and the apples are just beginning to brown, 40 to 45 minutes. Brush the tart with the melted apple jelly while still warm. Cool completely before serving.