- Hey guys, today we're making a
delicious apple rose tart.
First step is the crust.
The crust is a simple pate sucree,
so it'll have some egg yolks in it
to help stiffen it,
and a little bit of almond meal
because it's delicious.
So the first step is to sift the dry ingredients.
Three quarters of a cup of almond meal,
two cups of all purpose flour.
Let's just sift that through,
also have a quarter of a cup plus
two tablespoons of sugar.
And just give that a whisk to combine.
Three egg yolks and a quarter cup of cream,
wisk that together,
and set aside.
You can wizz this in a food processor,
but I just like to use a grater,
and I grate frozen butter in here.
This is one cup, or two sticks,
of frozen unsalted butter.
Just be careful of your fingers.
And then as you go along,
just mix the butter in so it doesn't clump up.
So beautiful.
Think of this as like a traditional pie crust recipe,
but the cream and egg yolks are replacing the ice water,
and they do make the pie crust a bit stronger,
more cookie-like.
I almost forgot a quarter teaspoon or like
two pinches of salt.
Right, now we're going to add our yolk mixture in,
and stir until it's just combined.
Like pie crust, this is going to come together
during the chilling,
so it'll be a bit shaggy or rough in texture
even when you've worked it over a bit.
I tried to use one hand for the wet stuff,
and one hand stays dry.
It just makes things easier in the kitchen.
So you can see it's getting really shaggy,
we just have to work it together a bit more,
and if it's really dry, you could add a
little bit more cream in, it's not going to kill you.
So now it's really coming together,
and it's almost ready to shape into a disk and chill.
And you can chill this for two hours,
or even overnight if you just want to do it
ahead of time.
I could eat this right now, it's so good (chuckles).
Put this on the plastic wrap,
I'm just going to flatten it into a disk
with my crazy-looking hands, it's fine,
they're clean (chuckles).
And this will make a bunch of mini tarts,
or you'll have more than enough for one large tart.
I'm going to use this pan,
so I'm going to flatten it out,
roll it out after it's chilled,
and then I'm going to have some excess left over,
which you can totally keep in the freezer for later.
You'd be shocked by how many amazing
things you could do with a little bit
of extra pie crust.
All right, my dough's all nice and chilled,
and I'm going to roll it out onto a
lightly floured surface before pressing it
into my tart shell.
I'm using a nine inch tart shell,
so I only need to get
a couple more inches.
Don't be afraid to flour it up.
And then I'm using a french rolling pin,
which is nice because it really lets you
work the dough, and there's no harsh edge
to put a crimp on things.
Okay, and that's just about done.
I have a little bit of extra dough left over after this,
which I'll be using for leaves,
just for decorative garnish.
All right, there's lots of ways to do this.
(Laughs)
It's not a race.
You can go at your own pace.
All right, that's off.
Now just unroll it onto the tart shell.
There we go.
If you're wondering how to get that perfect cookie crust
at the edge where there's no burning,
here's the deal.
You're going to trim the edge about like,
an inch or half an inch away,
and then put it in the oven to bake,
then right when it's done,
so you've done your blind baking,
you're going to trim it off with a knife.
That's how you get a nice edge.
Right now as I'm giving a final press,
I'm just feeling with my thumbs to make sure the
depth of the pie dough on the vertical edge is
roughly the same all around.
If there's any thin spot, I can just add a bit more.
Thick spot, I could remove some.
Poke the bottom with a fork,
just to release any steam.
And then I'm going to add a round of parchment paper
that I've frilled the edges on with scissors.
I reuse these, because you can get like maybe
five uses out of them, and that saves time.
Add some baking weights.
Into the oven at about 425 for maybe 10 minutes.
Not going to lie to you, tarts take
a minute to make because of the rosettes.
However, the technique is really simple.
It just takes a minute because they're so big.
So here we go.
Juice some lemons.
You're basically creating like a tart,
but sweet bath for the apples to be microwaved in.
I juiced three lemons, and now I'm going to add in
one stick of melted butter.
And three quarters of a cup of sugar.
This is what I'm going to use to microwave
the apple slices in, and it's just going to let the
apples absorb some tart, sweet apple pie flavors,
and become really pliable to make our rosettes.
Now time to cut the apples.
We're going to cut away from the core,
so you kind of want to just have the meat of the apple
and not too much of the core there.
And...
Nice, crisp apple sounds, I love it.
Your goal is to cut paper-thin slices of apple.
If you have an amazing mandolin,
maybe try that out.
But I've never, I've never gotten there, so.
This is straight out of the oven,
and now is when you do your trimming.
So just take a sharp knife,
and a glove, you don't want to get burnt,
and you're going to trim away the excess.
And you have to do it when it's right out of the oven
because the tart shell is still soft and more pliable.
Two giant apples and all those paper thin slices
are just chilling out in this bowl right now.
I'm going to microwave it for 90 seconds,
give it a stir, and probably a
couple more 30-second intervals.
Everything just has to be pliable enough
for me to roll.
If I need more apples, I can slice more and reuse the juice.
The filling is so easy and really, really good.
So we have two thirds of a cup of sugar.
We have two teaspoons of vanilla.
One teaspoon of cinnamon,
and then one stick, or eight tablespoons,
of melted butter, unsalted.
Just give it a whisk, and it's going to create
kind of a slurry.
All right, so now we're going to fill our tart shell up
with like a thin layer of the filling,
give it a wobble to move it all around.
The apple slices are beautiful and pliable now.
You want to find the thinnest possible petals
or slices of apple for the interior of each rosette.
You can use the ones that are slightly thicker
as the rose becomes larger.
(cheery music)
This one can be a small rosette.
All right, so when you place your first rosette
inside of your tart,
just pop it in,
and then you're going to have plenty of time
to do this later, but you can tszuj the petals a bit
so that it's just as open as you want
and is really displayed to your satisfaction.
(cheery music)
Okay, so it's been a few minutes of work,
and I'm just putting in the last rosette.
And now it's ready to pop into the oven.
Hope you enjoy and don't forget to subscribe.