Apple Rose Tart

apple rose tart dessert
Photo: Christopher Testani
Prep Time:
35 mins
Total Time:
1 hrs 45 mins
8 to 10 Serves

Apple tarts deliver a more concentrated apple flavor than the more common double-crust pies, and you don't have to wait hours for them to cool. Using different apple varieties pays off in both taste and beauty here. A peeled Granny Smith makes a tart center; unpeeled Pink Ladies give the outer petals a delicate blush. A mandolin makes quick work out of thinly (and evenly!) slicing the apples, and a little grated ginger mixed with apricot jam provides a spicy-sweet base that lets the fruit truly blossom.


  • 2 teaspoons unbleached all-purpose flour, plus more for dusting

  • 1 recipe Deep-Dish Pâte Brisée dough

  • 3 tablespoons apricot jam

  • ¼ teaspoon grated fresh ginger

  • 2 Pink Lady apples (12 ounces), halved, cored, and sliced a scant ⅛ inch thick (about 2 ½ cups)

  • 6 tablespoons sugar

  • 2 teaspoons apple-cider vinegar

  • ½ teaspoon kosher salt

  • 1 Granny Smith apple (6 ounces), peeled, halved, cored, and sliced a scant ⅛ inch thick (about 1 cup)


  1. Preheat oven to 425°F with a rack in bottom position. On a lightly floured surface, roll out dough 1/8-inch-thick. Trim dough to a 12-inch round; fit into a 10-inch fluted tart pan with a removable bottom. Trim edges to 1 inch, then fold under to double thickness of edge. Stir together jam and ginger; spread over dough in pan. Refrigerate 20 minutes.

  2. Meanwhile, toss together Pink Lady apple slices, 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Starting from outside, tightly shingle apples over dough in pan in concentric circles, covering two-thirds of dough.

  3. In another bowl, toss together Granny Smith apple slices and remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar, and 1/4 teaspoon salt. Shingle apples over dough in pan in center, leaving any excess juice and sugar in bowl. When you get to the very center, roll up a very thin apple slice or two to create center of "rose". Stir a few drops of water into bowl with residual fruit juices and sugar to create a glaze; set aside.

  4. Bake 15 minutes. Reduce oven temperature to 375°F and continue baking until apples are tender and crust is golden brown, 40 to 45 minutes more, brushing with glaze from bowl once during cooking and once after removing from oven. Transfer pan to a wire rack; let cool 15 minutes. Remove sides of pan and transfer tart to rack; let cool at least 15 minutes more. Serve warm or room temperature. Tart can be stored, covered with parchment-lined foil, at room temperature up to 1 day.

Cook's Notes

You can also toss both apple types together before shingling, rather than separating them.

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