Rose Apple Tart

Don’t let the beauty of this tart dissuade you from making it. It’s surprisingly simple to achieve with a mandolin, and oh so delicious because the apples melt in your mouth. Adding a bit of fresh thyme or lemon zest to the sugar is totally optional, but I love the brightness and depth they bring to this otherwise rustic tart. The base is a basic pastry dough, and the only filling is the shaved apples so it comes together in about an hour or less. I like to make the pastry dough at least a day in advance of hosting then bake the tart the morning of.


all units: U.S. Imperial

Basic Pastry Dough

  • 1 ⅓ c / 180g all-purpose flour, plus more for surface
  • ¾ c / 1.5 sticks chilled unsalted butter
  • ¾ tsp salt
  • 1.5 tsp sugar
  • 1 tbsp apple cider vinegar
  • ⅓ - ½ ice water

*for gluten free crust, substitute the all-purpose flour for a gluten free flour and add 1 tsp of Xanthan Gum

Rose Apple Tart

  • 4 Pink Lady or Honey Crisp Apples
  • ⅛ c / 25 grams granulated sugar
  • 1 tsp grated lemon zest
  • ½ tsp fresh thyme leaves
  • 1 tbsp flour
  • 3 tbsp butter
  • 1 tbsp apricot jam thinned with a bit of water

To Make the Basic Pastry Dough

Add the flour, butter, salt, sugar into a large bowl and rumble the ingredients with your fingertips until it looks like crumbs, or pulse in a food processor to create the texture. Then add the wet ingredients to form into a dough, being careful to not overwork the dough. Once a ball is formed, chill for at least 30 minutes in the fridge.

To Make the Rose Apple Tart

Roll the dough out and press into a buttered 9” pie tin with a removable bottom. Freeze for 30 minutes in the tin, and preheat the oven at 375 º. Then blind bake the pie crust using pie weights or dried beans lined with parchment, bake for 20-25 minutes.

While the crust is baking, cut the apples into third lengthwise, then using the mandolin, slice into ⅛ - ¼ inch pieces. In a mixing bowl add the sugar, lemon zest and thyme and rub between your fingers to release the oils from the lemon zest and thyme and toss with the apples.

Remove the crust when it looks dry and flakey, and allow it to cool. Sprinkle 1 tablespoon flour on the bottom of the blind-baked tart shell. Next, line the baked tart crust with the sugar coated apple pieces. Working from the outside in concentric circles, lay the pieces vertically layering on top of each other to create the petals from the apple leaves until you get to the center. Crumble the butter into small pieces and scatter over the apples and bake for 40-45 minutes.

Remove the tart and allow to cool completely, then brush thinned apricot jam over the tart.