Apple Rose Tart
By Alena Haurylik
Apple Rose Tart
By Alena Haurylik
Yield/Serves:
Makes 1 (9-inch) pie
For the roses:
For the dough:
For the filling:
- 5 apples
- ½ cup sugar
- 1 Tbsp cinnamon
For the dough:
- 1 stick unsalted butter (113 g) at room temperature
- 3 Tbsp sugar
- 1 egg
- 1 tsp vanilla
- 2 cups flour
For the filling:
- 2 cups milk
- 3 egg yolks
- 1 Ttbspcinnamon
- 6 Tbsp sugar
Prepare the apples: Thinly slice the apples and top with sugar and cinnamon. Mix well and leave in the fridge overnight to make them soft.
Preheat the oven to 350°F. Mix softened butter with sugar, vanilla and egg. Then add flour and make a soft dough. Spread the dough over a baking dish and put in a fridge for at least half an hour. Meanwhile make the filling: Mix all the ingredients together in a small saucepan on a low heat, stirring all the time until creamy consistency( about 5-7 minutes). Cool down completely.
Pour the filling over the chilled dough. Make the roses from apple slices, overlapping one another. Put the roses on top of the filling and bake for 30-40 minutes. Top with confectioners sugar and cool down completely before serving.
Preheat the oven to 350°F. Mix softened butter with sugar, vanilla and egg. Then add flour and make a soft dough. Spread the dough over a baking dish and put in a fridge for at least half an hour. Meanwhile make the filling: Mix all the ingredients together in a small saucepan on a low heat, stirring all the time until creamy consistency( about 5-7 minutes). Cool down completely.
Pour the filling over the chilled dough. Make the roses from apple slices, overlapping one another. Put the roses on top of the filling and bake for 30-40 minutes. Top with confectioners sugar and cool down completely before serving.