This showstopper is simpler than it looks. Once the crust is made and baked, you can focus on the fun part: making the beautiful rose pattern. Careful, even cutting will yield the most picture-perfect results. Makes one 10″ round tart.
Ingredients – Crust
- 1 stick cold unsalted butter, cut into 1/2″ cubes
- 1/3 cup sugar
- 1 tsp salt
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1 egg
Ingredients – Filling
- 6 apples, cored (not peeled) – red and/or pink skinned
- 1/2 cup applesauce
- 2 Tbsp Calvados, rum or Cognac (optional)
- 1/2 cup apricot jelly or jam
Directions
- Add the sugar, salt and flours together. Gently cut in the butter pieces with your fingers or a pastry cutter until mixture is sandy. Add egg. Continue to knead until dough is formed. Shape into a disc, wrap in cling film and refrigerate at least an hour, until firm.
- Roll out dough on floured surface about 1/4″ thick and tuck into tart pan, neatly trimming the edges at the rim. Let rest in fridge for at least 30 minutes.
- Preheat oven to 325 degrees. Prick the base of the shell gently with a fork. Using pie weights or dried beans on parchment paper, blind bake for 20-25 minutes, until golden. Let cool.
- While shell is baking, slice apples into 1/4″ pieces.
- Spread a thin layer of applesauce and optional liquor (mixed together) on tart shell. Starting at the outer edge, layer apple slices, overlapping them halfway, going in a concentric circle toward the center. Pack tightly and keep the slices as perpendicular to the base as possible.
- Bake another 15-20 minutes, until apples have softened.
- In a small saucepan or microwaveable bowl, heat jam/jelly until liquid. Strain if there are seeds or fruit pieces. Gently brush over tart.