Apple Rose Tart with Rosewater Glaze
Inspired by techniques from NYT Cooking.
Paper-thin apple slices packed upright in tight rings so the tart looks like a rose, with a fragrant rose water glaze.
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Method
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Equipment
- food processor
- 23 cm loose-based tart tin
- flat-bottomed glass
- foil
- baking tray
- sharp knife or mandoline
- small saucepan
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 367 kcal |
| Protein | 3.3 g |
| Carbohydrate | 46 g |
| of which sugars | 23.4 g |
| of which free sugars | 17.5 g |
| Fat | 19.7 g |
| of which saturates | 12.1 g |
| Fibre | 2 g |
| Salt | 0.43 g |
Protein per 100 kcal
0.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Press-in crust
- 190 g plain flour
- 65 g icing sugar
- 3 g fine sea salt or table salt about ½ tsp
- 140 g cold unsalted butter, in 1 cm pieces, plus extra for the tin
- 1 large egg yolk
- ½ tsp vanilla
- 2 tbsp cold water, if needed
Apples
- 3 medium crisp, tart apples such as Braeburn or Honeycrisp (about 450 g)
- 50 g caster sugar
- 8 g plain flour about 1 tbsp
- 45 g unsalted butter, in small pieces
- 0.5 g fine sea salt or table salt a pinch
Rose glaze
- 3 tbsp smooth apricot jam
- ½ tsp rose water brands vary in strength, so taste
- 1
Crust. pulse the flour, icing sugar and salt, scatter in the butter and pulse to pea-sized pieces. Add the yolk and vanilla, then pulse in water 2 tsp at a time until the crumbs hold when squeezed.
- 2
Press. butter the tin, tip in the crumbs and press them evenly over the base and sides, using the glass for the corners. Keep a walnut-sized piece back for patching. Freeze until hard, about 30 min, while the oven heats to 190 °C (170 °C fan).
- 3
Part-bake. press foil snugly into the case and bake on the tray 20-25 min, until dry and lightly golden. Patch any cracks with the spare dough.
- 4
Slice. cut each apple off its core in 3 flat-sided pieces. Slice them into 3 mm half-moons, keeping each piece's slices stacked together. Keeping the slices in order makes building the rose much quicker.
- 5
Build the rose. mix the flour with 1 tbsp of the sugar and scatter over the base. Stand the slices upright, peel edge up, in tight overlapping rings from the outside in, and coil the smallest slices for the centre. Sprinkle the rest of the sugar and the salt down between the slices and dot with the butter.
- 6
Bake. 40-45 min, until the apple edges just brown and the crust is deep golden. Cover the rim with foil if it darkens too fast.
- 7
Glaze. cool 10 min. Warm the jam with a few drops of water until runny, stir in the rose water and brush it lightly over the apples, not the crust. Serve warm or at room temperature. Add the rose water slowly; too much tastes soapy.
Storage
Best on the day. Keep leftovers covered at room temperature for up to 1 day.
