Hello Autumn and my divine apple rosette tart

We have been lucky with the Indian Summer, although the temperatures are quite cooler, I do enjoy the sunbursts! Bye bye summer, hello Autumn! it is my foodie favourite season as I just love the seasonal produce from lovely game to earthy root veg and foresty mushrooms. I am kicking it off with my apple rosette and almond tart with a ground pistachio crust.

APPLES – what is it they say: “an apple a day, keeps the doctor away” ? I LOVE apples and there are soooo many varieties to choice from but often people don’t realize that the official apple season in Belgium is from October to March for most varieties . The very popular Pink Lady is not grown in Belgium, so if you are looking to support your local growers and think a bit about the environment, have a local apple! Try a Jonagold, Belgica, Kanzi, Cox or July red, all grown here. The early frost this year and the hot  month of July have also upset our apple trees but we should head for a splendid season regardless. So enjoy!

Apples are so versatile in both savoury and sweet recipes, check out my boozy apple cake with rose petals here for an easy Sunday bake and instant gratification.

Now to make these apple rosettes, it is not easy, and I warn you, it requires a LOT of patience and some skill. So put on your favourite playlist, pour youself a cup of tea and take your sweet time, it will be very worth it at the end!

My apple rosette tart

Ingredients

for the pastry:

  • 100 gr ground pistachios
  • 100 gr flour
  • 25 gr icing sugar
  • 1 teaspoon salt
  • 100 gr butter, soften
  • 1 egg yolk

for the frangipane filling:

  • 100 gr butter
  • 100 gr sugar
  • 1 egg
  • 100 gr ground almonds

for the topping:

  • 4 apples
  • 3 lemons, juices
  • water
  • 2 table spoon raspberry jam

Instructions

1. To make the pastry, place the flour, ground pistachios and butter in a food processor and pulse until the mixture resembles large breadcrumbs. If you don’t have a food processor, use your fingertips to gently rub the two together.

2. Add the egg and icing sugar to the mixture and mix.

3. Place the pastry on a clean work surface and gently shape into a ball, then cover with cling wrap and chill for 30 minutes.

4. To make the frangipane, beat the butter and sugar using an electric hand-mixer until pale in colour and light in texture. Add the egg and mix.

5. Fold in the ground almonds, then chill the mixture for 30 minutes.

6. Remove the chilled pastry from the fridge and gently roll out on a lightly floured surface to a thickness of 5mm.

7. Gently press the pastry into a 23cm square tin. Trim the edges with a knife, and then chill for a further 30 minutes.

8. Preheat the oven to 180 degrees celsius. Line the pastry with baking paper and top with baking beans or uncooked rice.

9. Bake blind for 15 minutes or until the pastry just cooked but not brown. Remove from the oven and let cool.

10. Thinly slice the apples, then cut into semi-circles and place in lemon water to prevent them from turning brown. Cover the bowl with clingfilm.

11. Spread the frangipane mixture evenly onto the pastry shell. About 1 cm think.

12. Place the covered bowl with apple slices in the microwave and heat for 3 minutes on medium heat, until the apple slices are soft but not cooked. Remove some of the apple slices from the water and gently pat dry using kitchen paper. Roll up 1 slice apple then wrap another around it and repeat the process until the shape resembles a small rose. Place the rose at the edge of the tin in the frangipane cream and repeat the process until filled up, vary the sizes of the roses for effect.

13. Bake for 20 minutes, or until the frangipane mixture has set and the apples have caramelised. Remove from the oven.

14. In the microwave, heat the raspberry jam until runny.

15. Brush the jam over the tart while it is still hot. Let the tart to cool before carefully removing it from the tin.

Notes

on WWW.LEEKSANDHIGHHEELS.COM by Sandra Slawinski

 

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