Blueberry & Apple Rose Tart
Made this tart by stitching together a few different recipes I like 🍎+🌹+🥧 as for the custard, just use whatever works best with your schedule and pantry!
This is for an 11-in tart pan.
Ingredients
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Pastry
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2 1/4 cup all-purpose flour
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1/2 cup powdered sugar
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3/8 tsp salt
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3/4 cup unsalted butter
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3 tsp heavy cream
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3/4 tsp vanilla extract
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3-4 cups using your favorite recipe
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Topping
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1 lemon's juice, added to a large bowl of cold water
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1/2 cup sugar
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3/4 cup water
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1/8 tsp saffron threads
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4 1/2 tsp rose water
Cooking Instructions
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1
Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl
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2
Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal
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3
Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl
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4
Wrap the dough tightly in plastic wrap, and chill for 1 hour
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5
On a lightly floured surface, roll the dough to a thickness of about 1/8-inch
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6
Press the dough gently into the tart pan(s), trimming away any excess
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7
Bake for 20 minutes at 375 degrees F—prick the bottom with the tines of a fork (this will prevent it from getting air trapped underneath and poofing up as it bakes)
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8
Spread the custard in/over the tart shell/base
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9
Warm the apple slices in the microwave until pliable
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10
Roll a slice of apple into a tight spiral and stand it up vertically in the custard
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11
Continue to arrange apple slices in a concentric pattern around the first one, building a rose pattern
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12
Repeat until the top of the tart is completely covered with apple roses
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13
Drop some blueberries or any other fruits of your choice on there! This bake was for the 4th of July so I was looking for some blue 😋
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14
Crush saffron with a mortar and pestle or on a plate with the handle of a wooden spoon
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15
In a small saucepan, mix sugar, water, and the saffron.
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16
Cook over medium-low heat, stirring often, until liquid is reduced to 1 1/2 cups, about 5 minutes.
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17
Let cool, then stir in rose water.
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18
Brush glaze over the fruits, for shine.
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