Pink Lady Rose Tarte

This Pink Lady® Apple Rose Tarte is proof that simple ingredients can still make a statement. A tender almond crust, creamy frangipane, and thinly sliced Pink Lady apples come together in an absolutely stunning dessert. Finished with a light apricot glaze for shine and sweetness, this tart delivers bright apple flavor with a refined, French-inspired finish. Perfect for Valentine’s, Galentine’s, or any occasion that calls for a little extra love at the table. 💕🍎

Ingredients 

Pie Crust 

• 5 ½ tablespoons unsalted butter
• 1 ¼ cup pastry flour
• ⅔ cup powdered sugar
• ¼ cup almond flour
• ¼ teaspoon salt
• 1 medium egg, beaten
• Pink beet food coloring

Frangipane 

• 2 ½ tablespoons unsalted butter
• 3 tablespoons + 1 teaspoon cane sugar
• ⅓ cup almond sugar
• 1 medium egg
• 1 ½ teaspoon vanilla extract 

Apples 

• 4 Pink Lady® apples, peeled and thinly sliced
• 2 tablespoons butter, melted
• 1 tablespoon sugar 

Syrup 

• ¾ cup  apricot preserve
• 3 ½ tablespoons water 

Directions 

Pie Crust

1. Place all of the dry ingredients in a stand mixer.
2. Cut the cold butter into small cubes and add to the mixer, then beat everything together using a paddle attachment over low speed until the dough has a sandy texture.
3. Add your pink beet food coloring powder until you achieve the desired vibrancy.
4. Slowly pour in the egg and continue beating until everything is well combined.
5. Remove the dough from the mixer and continue kneading by hand until it is smooth.
6. Shape your dough into a disc and wrap it in plastic wrap. Allow it to cool in the fridge for at least 30 minutes.
7. After 30 minutes, place the dough in between two pieces of parchment paper sheets and roll it into a ¼-inch-thick disk.
8. Cut into an 11-inch circle and let it cool for another 30 minutes.
9. Line a perforated silicone slip mat and place the tart mold on top.
10. Place the dough disk in the center and gently press it down to cover the mold and its edges.
11. Cut the excess dough.
12. Freeze the dough for another 30 minutes to an hour before baking. 

Frangipane

1. Add the butter, sugar, almond flour, egg, and vanilla into a medium bowl.
2. Stir until everything is well combined and creamy.
3. Once your tart crust has been chilled, pour in the Frangipane and let it cool while you prep your apples. 

Pink Lady Apple Rose 

1. Start by slicing your apples vertically and removing the core.
2. Slice them horizontally into thin pieces using a mandolin or a very sharp knife.
3. Add your slices to a bowl of warm water to avoid browning.
4. Once all your apples are cut, place each slice on top of the almond cream, starting from the outside of the tart and layering one slice on top of the other to create a spiral, working your way in.
5. Once your rose is complete, brush it with melted butter and sprinkle sugar on it.
6. Bake your tart for 30 minutes, or until the crust is slightly brown and the apples are softened.
7. Cool down before removing it from the mold. 

Apricot Syrup 

1. In a small saucepan, add the apricot preserves and water over medium heat.
2. Stir and bring to a boil, then simmer for 2-3 minutes.
3. Remove from heat and strain into a bowl.
4. Allow it to cool, then brush the syrup generously over the tarte to coat all the apples and achieve a shiny finish.
5. Serve.
6. ENJOY!