A beautiful tart for a special occasion (or just like that)! I however have to admit, that it does take a little patience to get it ready, but the result is a very delicious and very ‘pretty’ dessert.
Check out the recipe
Ingredients for hungry/greedy 6
Recipe adapted from Buona Pappa
2 ¼ cups of flour
2 tablespoons sugar
200g soft butter (not melted)
½ teaspoon salt
5 tablespoons ice cold water
7-10 apples (reddish ones – I used Braeburn, but e.g. Pink Lady is also good)
½ cup sugar (I used light brown muscovado sugar)
½ cup sugar (again muscovado) to drizzle on top later
8 tablespoons of butter (you might need a little more)
Start with the dough – mix together: flour, sugar, butter and salt and add the water bit by bit, until the consistency of the dough is crumbly. Form the dough to a ball, cover it with plastic and cool it in the fridge until firm (approx. 30 minutes to an hour).
For the tart base: Place the dough into the baking tin and roll it out, so it fits the form and the sides too.
Pre-heat the oven to 175°C.
For the apple filling:
Melt the butter and add the ½ cup sugar and spread the paste on tart base, but just fill the round part (the brown part – see picture).
Wash the apples (don’t peel them). Cut one side close to the core, then turn the apple and continue, until you have 4 apple cuts. Next, you need to slice the apples, by either using a knife or a mandolin (which I used). Combine the apple slices together with the lemon juice and brown sugar and heat on the stove (you could also microwave and heat for a minute, but I don’t have a microwave, so I used the stove) until slightly soft, but not too much. Don’t overcook (then you will get apple sauce) and don’t mix the apple slices too much, so they don’t break in half. Then take out slice by slice and lay them next to each other, slightly overlapping (approx. 6-8) and roll up to a rose. Continue until you have your tart form filled with “apple roses”.
Once you have finished, sprinkle a bit of the muscovado sugar over the apple roses and bake in the oven for approx. 25-30 minutes, until the edges of the apple roses darken slightly.
You can serve the tart with whipped cream. I added a little vanilla sugar to sweeten. Enjoy!