![]() Add in butter and process in quick pulses until the mixture resembles coarse crumbs - it should not be fully combined into a ball.Add in the salt and process to fully combine.Combine flour and confectioners' sugar in a food processor.I hope you’re having a beautiful first day of spring too! Everyone’s a bit sun-drunk and just smiling more than usual. It’s been so lovely to see the sun around here after weeks of dreary weather, so this first day of spring really does have the feel of celebration. It’s almond-y and custard-y, both things I love, and just smells of spring. Also, I covered tops of the apples with some foil to protect them from burning.Īfter about an hour of baking, this work of art came out of the oven. Make sure to dry off the apple slices well as excess water can make the frangipane filling too watery and take longer to bake. ![]() One of the challenges with making a large tart instead of the individual apple rose tartlets is getting the frangipane to fully bake without overcooking and burning the apples. Using marzipan to hold the slices does give you a bit more security though.īy the way, I totally forgot to take in-process photos of rolling up the roses – total oversight on my part! If you’re having trouble figuring out how to do it, a quick internet search should show you plenty of images. If you’re skilled, I’ve seen some recipes where just rolled-up apple slices are placed in the frangipane filling, which is thick enough to hold them in place. Since this is a frangipane-filled tart, it made more sense to use strips of rolled-out marzipan or almond paste (I used Odense, the brand most commonly found in grocery stores). Most individual apple rose tart recipes call for using strips of puff pastry or pie dough to roll up apple slices and form them into a rose shape. I found that slicing the apples one at a time was easier than trying to do them all at once there’s less chance of them browning, and you can focus on doing a few slices at a time instead of rushing to use them all before they dry up. The other critical step is softening the apple slices so they roll up easily without cracking. I have an older version of this one, but there are plenty of great options available today. It’s a fun change from my regular round ones!Ī mandoline is essential for creating the uniform, wafer-thin apple slices. I also got to break out my new square tart pan, which I totally love. As I noted above, it’s easy to make the tart crust and frangipane earlier, perhaps the night before, and bring them out when you’re ready to assemble the tart. ![]() Although I made only a few full roses to make it look like they are blooming out of the background, you can make whatever design you like. It makes a perfect canvas for decorating with the apple roses. The tart crust is a traditional pâte sablée, and is filled with my favorite frangipane filling. It’s hard to choose between the before-baking and after-baking shots isn’t it? I like how after baking the apple slices curl and open even more like rose petals. It also helps to make the tart shell and frangipane ahead of time breaking down baking projects into separate tasks I do over the course of a couple days makes it easier to fit them into my crazy schedule! So don’t be intimidated – this is simpler than it looks! In reality, it was easier than I thought it would be it definitely took a couple hours to figure out the best workflow for assembling the roses and to actually put them all together, but nowhere near as long as I thought. I’ve been wanting to make this for quite a while, but I felt like I had to set aside a good chunk of time to dedicate to rose-making. This apple rose frangipane tart is a perfect welcome to spring! I couldn’t think of a better time to try my hand at this popular and gorgeous tart technique.
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