Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Buttermilk Cream Tart with Apple Roses 3.8 (16) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caren Alpert Servings: 6 Yield: 1 tart Thinly sliced apples are made to look like a bouquet of roses and served in a deliciously flaky crust. Ingredients 1 box (14 ounces) puff pastry, thawed All-purpose flour, for dusting 1 large egg, lightly beaten 1 tablespoon sugar Buttermilk Cream Filling Apple Roses Directions Lay pastry on a lightly floured work surface. Using a pastry wheel or knife, trim pastry into a 9-by-12-inch rectangle. Then cut off four 1-inch strips: two from one short end and two from one long side. Set strips aside. (Rectangle should be 7 by 10 inches.) Transfer rectangle to a parchment-paper-lined baking sheet. Pierce pastry all over with a fork; brush with egg. Lay pastry strips on edges to create a border. Trim strips to fit, overlapping at corners. Brush egg over strips and underneath ends to seal. Cover with plastic wrap; refrigerate 1 hour. Preheat oven to 400 degrees. Sprinkle pastry with the sugar. Transfer to oven; reduce oven temperature to 350 degrees. Bake until shell is just golden and puffed all over, about 15 minutes. Remove sheet from oven. Using an offset spatula, press down on middle of shell (leave border puffy). Return shell to oven; bake until golden brown, about 15 minutes more. Transfer to a wire rack; press down on middle of shell again. Let cool completely. Pour cream filling into shell. Spread out to border with offset spatula. Refrigerate until filling is set, about 30 minutes. Arrange roses over filling. Fold leftover peeled-apple slices into ruffles, and fill in gaps. Refrigerate, covered with plastic wrap, until ready to serve, up to 6 hours. Cook's Notes The tart shell can be stored at room temperature, wrapped in plastic wrap, up to 1 day. Rate it Print