This Apple Rose Tart, with apple rolled up to make rose buds, is a real tidbit, I couldn’t miss it! I had noted down the recipe a while ago, and was waiting for the right occasion in order to try it. Well, we’re in May, the month of roses, and in a few days it will be Mother’s Day… The perfect occasion to make an Apple Rose Tart? Also, besides being super-cute, it also is good! To make it really successfully, you should use pink lady apples, with their nice pink peel, and do not peel them!
Weel, today I’m also going to share a new videorecipe, so… stay “tuned” 😉

Ingredients for a 24-cm tart pan:
300 g of pastry flour purchase misoprostol
2 eggs
100 g of sugar
Proscar buy 100 g of butter
1 tsp Order Fluoxetine of grated lemon zest
1 tsp of baking powder

750 g of water
250 g of sugar
800 g of Pink Lady apples
50 g of brown sugar

Preparation Time: 30 min
Baking Time: 30 min
Total Time: 1 hour

How to make Apple Rose Tart

Let’s start by making shortbread pastry.
Combine butter and sugar. Then add eggs, and amalgamate. Finally add flour, baking powder and lemon zest.

Shortbread Pastry 01

Shortbread Pastry 02

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Cover shortbread pastry with some plastic wrap, and let it rest in the fridge for 30 minutes.

Meanwhile, wash apples, cut them in quarters (without peeling them), and then into thin slices.

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Bring water to a point of boil together with sugar, then put apple slices inside.

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Bring again to a point of boil, then drain apples and let cool a little.

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Cover the pan with baking paper.
Roll pastry out and leave an edge of 2 cm.
Bake tart for 10 minutes

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Spread half of brown sugar over the crust.

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Create roses by overlapping and then rolling up two apple slices.

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Place your apple roses on the crust, in concentric circles.

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Spread the roses with the remaining brown sugar.

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Bake for 30 minutes in oven preheated at 170°C.

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Apple Rose Tart


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