I love pie. Love it. LOVE it. For flavor, it can't be beat, in my opinion. No finer dessert around. But even I have to admit it has a more humble, rustic appearance than a fancy cake. Until, that is, I developed a Rose Apple Tart.
- single pie crust recipe
- Four or five large apples, sliced thinly
- 1/3 cup sugar
- 1 t cinnamon
- 2 t lemon juice
- 2 T butter, melted
- Press the dough into your tart pan and brush with melted butter. I used a long, rectangular one, because that's what I have. But wouldn't these look absolutely darling as miniature individual sized tart pans? One rose per person?
- Next up, core and slice your apples. Don't peel them first! You want the rosy skin contrasting with the yellow flesh of the apple to make the rose effect more pronounced.
- Slice your apples thinly. Really thinly. I'm talking paper thin. Use a mandolin if you have one. Sprinkle apples with the sugar and cinnamon. Toss with the lemon juice and remaining melted butter.
- Now it's time to start forming the roses. If your apple slices are too crisp and won't bend enough, zap them in the microwave a bit. Just 10 seconds or so at a time, until they just start to become pliable.
- To create the center of the rose, roll one apple slice in a tight coil. Wrap a second apple slice around the first one. Continue adding slices of apples around the perimeter, making sure to overlap each petal slightly to get a nice rose effect.
- Do you see what I mean about using the coring technique I linked to above? If the petals didn't have one nice, flat edge, layering the rose petals would be a much trickier balancing act.
- Fill in any gaps between the large roses with little rosebuds--just one or two apple slices coiled exactly like the centers of the large roses.
- Bake just like you would a standard apple pie. 375 degrees, about 30 minutes, until the crust is cooked through and starts to turn golden.