A delicious rose apple tart from Life of Pie.
Although there are a couple of stages to this recipe, the pastry and frangipane can be made well in advance and either kept in the fridge or frozen until needed. Having blocks of homemade pastry in the freezer makes it super easy to rustle up a last-minute dessert! Perfect served with a generous spoonful of clotted cream.
- 175 g sugar
- 190 g butter
- 2 eggs
- 375 g plain flour
- 100 g butter
- 75 g sugar
- 1 egg, beaten
- 100 g ground almonds
- 20 g plain flour
- Zest half a lemon
- Pinch of cinnamon
- ¼ tsp vanilla essence
- 6–8 crisp eating apples (e.g. gala or braeburn)
- 100 ml orange juice
- 100 g melted butter
- 100 g sugar
Cut the apples into quarters and remove the core, then slice into 1 mm slices (a mandolin is ideal for this). In a large bowl combine the melted butter, sugar and orange juice. Add the apples to the orange mixture and toss thoroughly to make sure the apple slices are covered. Cover the bowl with clingfilm and set to one side at room temperature.
To make the pastry, combine the butter and sugar using a freestanding mixer and paddle attachment, until just combined. Keeping to a slow speed, gradually add the beaten eggs. When combined, add the flour and mix by hand until fully incorporated. Wrap in clingfilm and chill in the fridge for at least an hour or until completely cold.
Remove the pastry from the fridge and roll out to approximately ½ cm thick. Line a loose-bottomed 23 cm fluted tart case with the pastry, ensuring it is pushed carefully into the corners of the tin. Trim the excess using the back of a paring knife and chill in the fridge until needed.
To prepare the almond frangipane, beat the butter and sugar in the mixer until pale and fluffy. Continue beating and gradually add the egg. Add the remaining ingredients and beat until combined.
Take the pastry case from the fridge and spoon in the frangipane so it fills about half the depth of the tin.
Take a few slices of apple and wipe off the excess liquid using your fingers. Roll up the first slice to make the centre of the rose and wrap two or three slices, overlapping, around the central roll, to start taking the shape of the rose. Place this in the centre of the tin and press into the frangipane so that it does not unravel. Gradually build up the shape of the rose by adding overlapping slices in circles around the centre.
Finally, brush the whole tart with a little more melted butter and bake in the centre of the oven (preheated to 175°C) for approximately 35 minutes, until the frangipane is fully cooked in the centre of the tart.
Photo by Poppy Ingram