Hey everyone, it's Natasha of Natashaskitchen.com. I'm going to teach you how to
make an apple rose tart It is so impressive looking and surprisingly easy
to make, its crowned with a beautiful rose pattern of sliced apples and it's
perfect for company because it comes together quickly. Pre-heat your oven to
375˚F and butter a 9-inch springform pan. Now, we're going to
sift together our dry ingredients. You'll need one and a half cups of all purpose
flour, 1/4 cup of sugar, 2 tsp of baking powder in a quarter tsp of
salt. Dice up half a cup or 8 Tbsp of unsalted butter and it's very
important that it's cold, so straight from the refrigerator. Add the butter to
your sifted flour mixture. Using a pastry blender, cut the butter into the flour
for about one to two minutes or until the butter is in pea-sized crumbles. Now
we combine our wet ingredients. You'll need one cold egg, well beaten with a
fork, then add 1/3 cup of cold heavy whipping cream and stir that together
until well combined. Drizzle that mixture over your flour ingredients and fold
with the spatula just until it comes together, do not over mix. You want the
dough to still be crumbly. Transfer the dough to your buttered springform pan
and spread it out evenly. It's totally ok if it's not perfect, just try to get it
to the edges to prevent the apple juice from escaping.
Now peel, core and thinly slice one pound of granny smith apples. It's about three
medium apples. Thinly slicing the apples will make it easier to arrange them in
that beautiful rose pattern, so cut them about 1/16 of an inch thick.
Transfer the sliced apples to a large mixing bowl. In a small dish stir
together a quarter cup of sugar and a tsp of cinnamon, sprinkle the
cinnamon sugar evenly over your apples and toss to combine. Arrange the slices
in rings, starting with the largest ones at the edges and working your way in
overlapping the slices halfway as you go. There should only be about a half inch
space in the center left. To fill that space, layer three of your thinnest apple
slices in a long strip and roll them together to form a little rose. Place
that right in the center. Dot the top with one and a half Tbsp of
butter then place the pan over a foil lined baking sheet to catch any stray
apple juices and bake at 375˚F for 30 minutes. This smells
good and this tart is a looker! I mean it is stunning and impressive, but really
pretty easy to make! So as soon as it's out of the oven, you can take out the
springform ring. Look at that! Oh, this is just so elegant and beautiful, I cannot
wait to cut into it and I find it works best to use a serrated knife to cut
through the apple slices so here we go. Just carefully work through them, get
myself a generous piece here and I love how the juices from the apples just soak
into that crust. This is delicious! Look at that! Wow!
It's like crumbly, buttery and soft. That crust! I had a hard time naming this
recipe because it's not a true tart, it's not really a pie and it's not really a
cake and that crust is, I guess you could say it's the closest to a scone. Just a
fluffy, buttery, soft scone... so good. Okay, let's do this. Wow!
It kind of tastes like an apple pie over a soft crust. I love that little pop of
cinnamon flavor and the sweet tart apples over the lightly sweet crust. It's
the perfect combination, my kind of dessert. You know what else is awesome, if
you're feeling lazy or just pressed for time, you can completely take all the
apples with the cinnamon and sugar and just pour them over the top without
doing the design. It's quick easy and will taste just as good. Make this for
your next get-together and you will get rave reviews. If you enjoyed this recipe,
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