Caramel Apple Rose Tart
This Mother’s Day, why not give Mom a bunch of edible roses with this Caramel Apple Rose Tart? Delicate apple slices are rolled into blooming roses resting on a bed of luscious caramel pastry cream encased by a buttery tart shell. The combination of textures and flavours are sure to make Mom sing. Using basic pantry ingredients and apples, this homemade treat turns the classic apple tart into a work of art!
(Makes 1 x 9″ tart)
240g plain flour
60g ground almonds
200g unsalted butter, cubed
100g caster sugar
1 egg, beaten
- Place flour, ground almonds, butter cubes and sugar in a food processor and process until mixture resembles coarse breadcrumbs
- Drizzle the egg in while the food processor is working and stop once a dough is formed
- Knead the dough slightly until it is smooth and then clingwrap it and chill for at least 2 hours or until it is firm
- Preheat the oven to 170oC/340oF
- Roll out the tart dough until it is 3 millimeters thick, then line the tart pan with the dough, trimming off the excess dough
- Line the tart shell with parchment paper and baking beans.
- Blind bake the tart shell for 20 minutes, then remove the parchment and baking beans and bake for another 10 minutes until it is golden brown
Caramel pastry cream:
60g caster sugar
½ tsp salt
3 egg yolks
30g caster sugar
15g corn starch, sifted
- Place 60g of sugar and 30ml of water in a clean saucepan and bring the mixture to boil until it turns light amber in colour
- Pour the milk in a bit at a time at first, whisking quickly to combine until all the milk is added into the caramel. Add salt and bring the caramel milk back to a simmer
- While waiting for the caramel milk to simmer, whisk egg yolks, sugar and cornstarch together in a mixing bowl until smooth
- When caramel milk starts bubbling, remove from pot and add in a little of the hot milk to the egg yolk mixture while whisking quickly. Then continue whisking as you slowly add in the rest of the milk
- Return the caramel custard mixture back into the same saucepan and keep stirring with a whisk over low heat.
- When the mixture thickens and starts to bubble, remove from the heat and pour custard out into a clean bowl
- Clingwrap over the surface of the custard to prevent a skin from forming and place the bowl in an ice-bath to cool down quickly. Chill until firm.
- To serve, spoon caramel custard into the cooled tart shell before assembling the apples
4-6 red apples, cored and thinly sliced
50ml lemon juice
60g unsalted butter, melted
- In a dish, combine sugar, lemon juice and butter.
- Slice apples thinly with a mandolin and immediately toss into the mixture
- Microwave for 30-40 seconds to soften apples, until apples can be rolled without breaking
- Roll one slice of apple tightly to form the center of a rose, then add more slices around it to form a rose
- Place it into the tart shell with caramel custard.
- Repeat steps 4 and 5 with apple roses of different sizes until the tart is filled
- Serve immediately and enjoy!