An apple rose tart a day keeps the doctor away.
Bonus points if it’s as beautiful as this one.
This is your dessert.
Credit:Jennifer Causey; Food Stylist: Melissa Gray; Prop Stylist: Christina Daley
The rose design is captivating and easier than it looks to make.
A drizzle ofsalted caramelwouldn’t hurt either.
Can I Freeze an Apple Rose Tart for Later?
Credit: Will Dickey
Yes, you might!
There are two ways to freeze the tart for later.
Once fully frozen, they can be bagged or stacked.
Credit: Dotdash Meredith
Ingredients
1/2pkg.(14.1-oz.
package) refrigerated pie crusts (such as Pillsbury)
3medium (7-oz.)
Honeycrisp apples
2Tbsp.fresh lemon juice (from 1 lemon)
1tsp.ground cinnamon
1/4tsp.ground cardamom
1/4cupplus 3 Tbsp.
granulated sugar, divided
1/2cup(about 1 3/4 oz.)
Transfer to a wire rack while preparing filling.
Slice apples:
Reduce oven temperature to 375F.
Slice apples away from core into 4 pieces each.
Slice into 1/8-inch-thick slices using a mandoline slicer or a knife.
Let stand 15 minutes.
Use a small offset spatula to spread mixture in bottom of prepared crust.
Continue shingling apple slices, working toward center of crust, until almost filled to the center.
Bake tart:
Cut remaining 1 tablespoon butter into pieces, and dot top of tart.
Sprinkle with remaining 1 tablespoon sugar.
Brush tart with melted apple jelly.
