Rose Apple Tart Recipe

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Andrew Modified: December 22, 2021
Homemade rose shape apple pie with red apples, honey and tea on shabby blue background closeup


How To Make Rose Apple Tart

Impress your dinner guests with this sophisticated rose apple tart! Crisp apples are baked in rose shapes for an elegant-looking dessert.

Prep: 30 mins
Chill Time: 1 hr
Cook: 1 hr 30 mins
Total: 3 hrs


For Tart:

  • cups all-purpose flour
  • 1⁄2 cup confectioners’ sugar
  • 3⁄4 tsp kosher salt
  • 10 tbsp unsalted butter, (1¼ sticks), cold, cut into 1⁄2-inch pieces, plus more for greasing the pan
  • 1 egg yolk
  • 1⁄2 tsp vanilla extract
  • 2 tbsp cold water, as needed

For Filling:

  • 3 apples, (about 1 lb), crisp and tart like Honeycrisp, Empire or Cortland
  • ¼ cup sugar
  • 1 tbsp all-purpose flour
  • 3 tbsp unsalted butter, cut into 1⁄2-inch pieces
  • 1⁄4 tsp kosher salt

For Glaze:

  • 3 tbsp apricot jam, smooth



  1. Combine the flour, confectioners' sugar and salt in the bowl of a food processor fitted with the steel blade. Pulse a few times to combine. Scatter the butter pieces on top, and pulse until the butter is the size of small peas.

  2. Add the egg yolk and vanilla extract, and pulse until incorporated. Pulse in the water, about 2 teaspoons at a time, until the dough starts to hold together.

  3. Lightly butter a 9-inch tart pan with a removable bottom, and pour the dough mixture into it. Press the mixture evenly on the bottom and up the sides of the pan. Reserve extra dough to repair any cracks after the shell is baked.

  4. Freeze the formed dough in the pan for about 30 minutes, until completely firm.

  5. Heat the oven to 375 degrees F.

  6. Line the tart shell with a piece of aluminum foil, making sure to tuck it into the corners and over the edges.

  7. Bake the shell for 20 to 25 minutes or until the dough appears dry and lightly golden. If the dough puffs up while baking, gently press it back into the pan with an offset spatula or similar tool. Cool slightly while preparing the apples.

  8. Stand the apples up, with the stems facing up, and, using a sharp knife, cut 1 face of the apple, then rotate the apple about 120 degrees, slice again, and finally slice the last piece from the core.

  9. Reserve a smaller piece of apple, and carefully slice all the other apples into very thin half-moons, about ⅛-inch thick.

To Assemble:

  1. Sprinkle 1 tablespoon of flour and 1 tablespoon of sugar on the bottom of the blind-baked tart shell. Starting at the outer edge, arrange the apples in tight concentric circles, overlapping each slice about halfway over its neighbor. Take care to stand the apples up vertically, with the cut edges down and the peel edge pointing up. Pack the rows very tightly, stopping periodically to check your work.


  1. As you move toward the center, the apples will become trickier to bend into place. If the the slices are breaking, slice the reserved piece of apple even thinner to make it easier to bend. Roll the last few slices into a circle and tuck it in the center.

  2. Sprinkle the remaining 3 tablespoons of sugar and a pinch of salt over the apple slices. Carefully sprinkle the sugar between the apple slices, rather than on top. Scatter the butter pieces on top.

  3. Bake the tart for 40 to 45 minutes or until the apples begin to brown just slightly on the edges and the crust is a deep golden brown. Check the tart periodically to make sure the shell is not over-browning at the edges. If it is, cover the edges with foil.

  4. Cool the tart on a rack for about 10 minutes.


  1. In a small saucepan, warm the jam and a few drops of water over medium-low heat until it is runny.

  2. Use a pastry brush to very gently brush the warm tart with jam. Avoid brushing jam on the crust, but a thin layer all over the apple slices. Serve warm or room temperature.


  • Sugar: 155g
  • :
  • Calcium: 23mg
  • Calories: 844kcal
  • Carbohydrates: 176g
  • Cholesterol: 59mg
  • Fat: 16g
  • Fiber: 2g
  • Iron: 1mg
  • Monounsaturated Fat: 4g
  • Polyunsaturated Fat: 1g
  • Potassium: 103mg
  • Protein: 3g
  • Saturated Fat: 10g
  • Sodium: 11172mg
  • Trans Fat: 1g
  • Vitamin A: 523IU
  • Vitamin C: 3mg
Nutrition Disclaimer
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