Apple Rose Tart with Braided Crust
Apple Rose Tart with Braided Crust
Ingredients
For the Dough
- 1 puff pastry, sheet, thawed (approx. 10x10 inches)
For the Frangipane Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 2 tablespoons all-purpose flour
- 1 cup almond flour
For the Apple Roses
- 3 medium apples, such as Honeycrisp or Gala, cored and thinly sliced (approx. 1/8-inch thick)
- 1 tablespoon lemon juice
For the Topping and Glaze
- 2 tablespoons coarse sugar, such as turbinado or demerara
- 1/4 cup apricot jam
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper. Unroll the thawed puff pastry sheet onto the parchment paper. Using a sharp knife or pizza cutter, cut 1-inch wide strips from all four sides of the pastry, leaving a 6x6 inch square in the center. You should have 8 strips.
⏱️ 5 min•🌡️ 375
- 2
Take two strips and twist them together to form a braid. Repeat with the remaining strips to create four braided ropes. Arrange these braided ropes around the perimeter of the central pastry square, pressing gently to adhere them to the base and to each other, forming a decorative border. Trim any excess dough.
⏱️ 15 min
- 3
In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large egg and almond extract until well combined. Gradually mix in the all-purpose flour and almond flour until a smooth frangipane filling forms.
⏱️ 10 min
- 4
Evenly spread the frangipane filling over the central square of the puff pastry, staying within the braided border. Leave the braided edges clear.
⏱️ 5 min
- 5
In a separate bowl, gently toss the thinly sliced apples with the lemon juice to prevent browning. Starting from the outer edge of the frangipane, arrange the apple slices in overlapping concentric circles, creating a rose-like pattern in the center. Ensure the apple slices are tightly packed.
⏱️ 20 min
- 6
Generously sprinkle the coarse sugar over the arranged apples and the braided crust.
⏱️ 2 min
- 7
Bake the tart in the preheated oven for 35-45 minutes, or until the crust is golden brown, the apples are tender, and the frangipane is set. If the crust browns too quickly, you can loosely tent it with foil.
⏱️ 40 min•🌡️ 375
- 8
While the tart is baking, combine the apricot jam and water in a small saucepan over low heat, or microwave in a small bowl, until the jam is melted and smooth. Stir well.
⏱️ 3 min
- 9
Once the tart is out of the oven, immediately brush the warm apricot glaze over the apples and the braided crust for a beautiful shine and added flavor. Let the tart cool slightly on the baking sheet before transferring to a wire rack to cool further. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Rose Tart with Braided Crust
Ingredients
For the Dough
- 1 puff pastry, sheet, thawed (approx. 10x10 inches)
For the Frangipane Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 2 tablespoons all-purpose flour
- 1 cup almond flour
For the Apple Roses
- 3 medium apples, such as Honeycrisp or Gala, cored and thinly sliced (approx. 1/8-inch thick)
- 1 tablespoon lemon juice
For the Topping and Glaze
- 2 tablespoons coarse sugar, such as turbinado or demerara
- 1/4 cup apricot jam
- 1 tablespoon water
Instructions
- 1
Preheat your oven to 375°F. Line a large baking sheet with parchment paper. Unroll the thawed puff pastry sheet onto the parchment paper. Using a sharp knife or pizza cutter, cut 1-inch wide strips from all four sides of the pastry, leaving a 6x6 inch square in the center. You should have 8 strips.
⏱️ 5 min•🌡️ 375 - 2
Take two strips and twist them together to form a braid. Repeat with the remaining strips to create four braided ropes. Arrange these braided ropes around the perimeter of the central pastry square, pressing gently to adhere them to the base and to each other, forming a decorative border. Trim any excess dough.
⏱️ 15 min - 3
In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large egg and almond extract until well combined. Gradually mix in the all-purpose flour and almond flour until a smooth frangipane filling forms.
⏱️ 10 min - 4
Evenly spread the frangipane filling over the central square of the puff pastry, staying within the braided border. Leave the braided edges clear.
⏱️ 5 min - 5
In a separate bowl, gently toss the thinly sliced apples with the lemon juice to prevent browning. Starting from the outer edge of the frangipane, arrange the apple slices in overlapping concentric circles, creating a rose-like pattern in the center. Ensure the apple slices are tightly packed.
⏱️ 20 min - 6
Generously sprinkle the coarse sugar over the arranged apples and the braided crust.
⏱️ 2 min - 7
Bake the tart in the preheated oven for 35-45 minutes, or until the crust is golden brown, the apples are tender, and the frangipane is set. If the crust browns too quickly, you can loosely tent it with foil.
⏱️ 40 min•🌡️ 375 - 8
While the tart is baking, combine the apricot jam and water in a small saucepan over low heat, or microwave in a small bowl, until the jam is melted and smooth. Stir well.
⏱️ 3 min - 9
Once the tart is out of the oven, immediately brush the warm apricot glaze over the apples and the braided crust for a beautiful shine and added flavor. Let the tart cool slightly on the baking sheet before transferring to a wire rack to cool further. Serve warm or at room temperature.
⏱️ 5 min