Apple rose tart

Prep: 1 hr Cook: 1 hr plus chilling

A challenge

Serves 8 - 10

An elegant apple and marzipan dessert with a pretty floral design that tastes as good as it looks. Serve it warm or cool, with a scoop of crème fraîche or vanilla ice cream

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (8)

  • kcal605
  • fat34g
  • saturates15g
  • carbs61g
  • sugars35g
  • fibre2g
  • protein11g
  • salt0.6g
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Ingredients

    For the pastry

    • 100g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 200g plain flour
    • 1 tbsp golden caster sugar
    • 1 egg, separated
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • splash of vanilla extract

    For the filling

    • 3 red apples, cored, halved and thinly sliced
    • juice ½ lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 100g marzipan
      Marzipan cake

      Marzipan

      mah-zuh-pan

      One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

    • 100g butter, melted
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g golden caster sugar
    • 2 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 140g ground almond
    • 75g plain flour
    • 1 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 4 tbsp apricot jam
    • icing sugar, for dusting

    You will need

    • 23cm square fluted loose-based tart tin

    Method

    1. Rub the butter and flour together in a large bowl using your fingertips. Work through the mixture until it resembles breadcrumbs. Stir in the sugar, egg yolk (reserve the white), vanilla extract and 2-3 tsp cold water to form a ball of dough that leaves the bowl clean. Wrap in cling film and chill for 30 mins.

    2. Meanwhile, put the apple slices in a large bowl. squeeze over the lemon juice and cover with water. Microwave on High for 4 mins, then drain and pat dry on some kitchen paper. Heat oven to 190C/170C fan/gas 5.

    3. Roll out the pastry to fit the tin and trim the edges with scissors so they stand up, about 5mm above the edge. Prick the surface of the pastry a few times with a fork. Place a layer of foil on top, add some baking beans and blind-bake for 15 mins. Remove the beans and foil, brush the pastry with the reserved egg white and return to the oven for 10-15 mins until biscuity.

    4. Roll out 75g more of the marzipan out on a surface dusted with a little icing sugar until it’s approx 20 x 15cm. Cut into three rectangles and lay eight apple slices down the long edge of each strip of marzipan (see step-by-step guide) and reserve the rest. Fold the bare edge of each strip over to cover the apples, then roll up from the short edge (see step-by-step guide). Place the apple roses in eggcups or a muffin tin so that they hold their shape. Roll the remaining marzipan into small balls.

    5. Mix the butter, sugar, eggs, almonds, flour and milk together in a large bowl and whisk until well combined. Take the tart case out of the oven and spread with the filling. Gently press your apple-marzipan roses into the filling, evenly spaced out, then scatter over the balls of marzipan. Fill the gaps with the remaining apple slices so that the filling is covered, curving the slices a little as you go to create additional petals on the roses, or rolling them up tightly to look like rosebuds, all with the peel-side facing upwards.

    6. Return to the oven for 30-35 mins, then leave the tart to cool in the tin for 10 mins. Meanwhile, heat the apricot jam in a small saucepan until simmering, then pass it through a metal sieve into a bowl. Brush it over the surface of the tart while both the jam and the tart are still warm. Serve the tart a little warm, or leave to cool, then turn it out onto a serving plate and dust with icing sugar.

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    Comments (2)

    sun4flower's picture
    5

    I made this for dessert yesterday and all the guests thought it looked and tasted fantastic. Yes it took a bit of time but now I have made it once and understand the concept, I will definitely make it again. As I live in Spain, I changed a couple of things through necessity. I couldn't find ready made marzipan so had to make my own and I used an ordinary round fluted tart tin. I used three Pink Lady apples, halved then cored and cut in very thin slices across the horizontal as, to my eye, this produced the shape nearest to the diagram. Taking note of the comment from Tink28, I also used a previously tried and tested frangipane filling with 4oz caster sugar, 4oz ground almonds, 2oz unsalted butter, 1 egg plus one egg yolk (no flour) and the filling was moist and flavoursome. My roses, I admit, were more bud like than full blooms but I would think commercially produced marzipan is probably a bit more malleable than mine was and next time I shall add a bit more egg white to make it softer. So all in all, if you want to give your meal a wow factor try this out it's delightful to look at and tastes superb.

    Tink28's picture
    0

    Looked great but so bland and stodgy, very disappointed

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