Appel-Rose Tarte

The classic in a different way: Hurray for the apple!

Autumn is just around the corner and with it the apple harvest. Apples never taste better than freshly picked! And this is also the best time for them to be processed into countless autumnal delicacies.
This delicious apple rose proximity is the result of a loving collaboration with Bonne Maman Switzerland! Bonne Maman Switzerland launched an apple jelly this autumn and asked me if I would like to create a recipe with the jelly.

I like remembering my childhood when it comes to breakfast. Getting up early in the morning, the smell of fresh plait and my favourite jam with the eye-catching red and white chequered lid on the table “Raspberry jam from Bonne Maman” – by the way, still my favourite jam today. At that time I would never have thought that one day I would work with Bonne Maman. So it’s all the more wonderful that a little dream of mine has come true. To create recipes for Bonne Maman linked with tradition and childhood memories – what could be better for a food blogger?

Apple-Rose Tarte

Dish Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 1 Tart
Author Gloria Corazon Sommer

Ingredients

Shortcrust Pastry 26-28cm

  • 250 gr. Spelt Flour
  • 1 Pinch Salt
  • 2-3 Tbsp. Brown Cane Sugar
  • 120 gr. Butter cold in pieces
  • 1 Pcs. Egg
  • 1-2 Tbsp. Water
  • 2 Tbsp. Bonne Maman Apple Jelly

Apple Roses

  • 5-6 Pcs. Apples
  • 300-400 ml Water
  • 3 Tbsp. Bonne Maman Apple Jelly
  • 1-2 Tbsp. Brown Cane Sugar
  • 1 Tsp. Ground Cinnamon

Icing

  • 1 Pcs. Egg
  • 2 dl Full Cream
  • 1-1.5 dl Milk
  • 2-3 Tbsp. Brown Cane Sugar
  • 1 Tsp. Bourbon Vanille Paste

Instructions

Shortcrust pastry

  1. Put the flour, sugar and salt in a bowl, mix and form a hollow.

  2. Cut the cold butter into small cubes and put them into the bowl together with the egg.

  3. Grate the dough until crumbly and quickly knead into a dough.

  4. Form it into a ball and let it rest in the fridge for about 30 minutes.

  5. Roll out the dough and put it in a greased tart tin and cut off the excess dough.

  6. Prick the base several times with a fork and then bake for 15 minutes at 175° top/bottom heat or 160° convection blanking*.

  7. As soon as the shortcrust pastry has cooled down, thin the base with the apple jelly and put it aside.

  8. *Blind jaws: Place baking paper on the dough and then with dried lentils,

    peas, rice or the like. The so-called blind baking process ensures that the dough

    crispy and retains its shape.

Apple roses

  1. Wash and halve the apples. Remove the core and stalks.

  2. Plane the apples into thin slices and sprinkle with lemon juice to prevent them from turning brown.

  3. Heat the sugar, apple jelly, cinnamon and water in a large pan until the sugar has dissolved.

  4. Put the apple slices in the pan in portions and sauté until they are a little glassy and flexible (takes about 3-5 minutes). Do not boil too long in sugar water, otherwise they will disintegrate.

  5. Take out the flexible apple slices and put them in a bowl.

  6. As soon as the apple slices have cooled down a little, you can form the roses.

  7. Line the slices overlapping each other (7-8 slices for one rose), the shell should point upwards.

  8. Roll up the apple slices to a rose and spread them one after the other on the shortcrust pastry. Then move the upper half of the apple slices a little apart so that beautiful large roses are created.

Icing

  1. For the icing, mix an egg with full cream, milk, sugar and bourbon vanilla paste.

  2. Then carefully fill into the apple rose area and bake at 175° top/bottom heat or 160° convection oven for another 35-40 min until the apples have taken on a nice colour.

  3. Take out the tart and let it cool completely and serve with a little whipped cream.

I hope you enjoyed the recipe & I look forward to your comments on my apple-rose tarte with Bonne Maman apple jelly and let me know how your version of this recipe has become!

♡ Gloria Corazon Sommer

P.S. made my recipe? Mark your post with @corazonfood or #corazonfood on Instagram!

 

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