A classic, tart with jam
2 eggs at room temperature 1 egg yolk 1 egg yolk for brushing 360 gr of flour 150 grams of granulated sugar 80 ml of seed oil 1 teaspoon of baking powder 1 sachet of vanilla o 1 tbsp 1 vial of lemon flavoring 1 jam to taste (quince, apple, peach) Powdered sugar for garnish
HOW TO DO THE TART:
In a bowl put all the ingredients starting from the sifted flour, the sugar, the whole eggs and the yolk, the lemon flavored vial, the teaspoon of yeast, the seed oil and the vanillin sachet.
Mix everything together and create a compact mixture.
Make a loaf and place it between two sheets of baking paper. With the help of a rolling pin, spread out in a circle beyond the measure of the edge of the tart pan.
Cut off the excess edge that will be used to make the strips.(i will show you later how to make the roses) Sprinkle with a layer of jam, and create a curb around the base with a round of dough.
Now with the rest create the strips to overlap the jam. With the beaten yolk, brush over for browning during cooking.
Bake at 375F for about 20 minutes.
Once ready, let it cool and sprinkle with icing sugar.
TIPS FOR AN APPLE ROSE PIE
- Bake your tart shell fully so the center has just started to brown then add in JUST enough of the filling to coat the surface of the shell. If you add too much it will make the crust soggy and unstable! The tart doesn’t need much of a final bake as the paper thin apple slices have cooked in the microwave. You’re basically warming it up and melting the filling a bit.
- Red apples are best for this as the definition from the skin makes the roses look more real.
- The best and safest way to make this is with a very sharp knife to cut the apple slices.
- Don’t over cook the apples, they only need to be softened enough to be rolled.
- AGAIN, the apples really have to be PAPER THIN! Additionally the best ones are from apples with a red or pink skin, as this gives a nice contrast to the white flesh. After you microwave the slices take them out of the liquid immediately to stem the fading that occurs as they sit in the solution. If you’d like to add some contrast then I might suggest fresh thyme or mint leaves.
INGREDIENTS FOR THE APPLES:
- 3 large apples
- 1 lemon juiced
- 3 tbsp unsalted butter
- 1/4 cup granulated sugar
- Add the juice of a lemon, 3 tablespoons melted butter and 1/4 cup of sugar to a medium-sized bowl and mix well. Wash the apples, slice pieces away from the core and then slice very, very thinly. Ideally you could see through the slices, you want them to be very flexible and to look like petals when you’re finished. Most of the time when this recipe goes wrong it’s because people cut thick slices that they couldn’t bend, or had to overcook to make flexible.
- Toss the sliced apples in the prepared bowl and microwave for about a minute to 90 seconds to soften the apples. I would suggest tossing them halfway through and microwaving an additional 30 seconds if some are not softened.
- Add 4 tablespoons of melted butter, 1/3 cup of sugar, 1 teaspoon vanilla extract and a 1/2 teaspoon of cinnamon together in a bowl and mix well. Add about 1/2 tablespoon of the mixture to the tart.
- Roll the slices into a tight spiral. Add another slice into the flower as you reach the end of the slice being rolled. Don’t worry if it’s not perfect, just keep rolling.:)
- You can roll small tiny rosebuds or big many petaled roses with your apple slices. It takes a while to finish but you can always step away for a break or get help.
- Add the roses into the tart shell as they’re completed. Place on a baking sheet and bake at 350F for about 10 minutes.