Discover this delicious recipe for Apple Rose Tart. This apple rose pie is not only delicious to eat, but also beautiful to look at. It is a tasty treat that is also easy to make. Taste the perfect combination of crispy dough, creamy buttercream, and sweet apples.
Rose Apple Pie
I made this cake for Valentine's Day; it's perfect. But also, at any other time when you want to steal the show with a beautiful cake, this rose cake is a great choice.
It is super delicious because of the creamy pastry cream, the sweet shortcrust pastry, and the crispy apples. They are not cooked, so they remain wonderfully fresh and juicy. And because you arrange them in a beautiful rosette shape, the cake looks like an opening rose from above. So beautiful!
Apple Rose Pie
Is there nothing you shouldn't take into account with this apple rose cake? Certainly, make sure you choose lovely red apples. The reddest you can find. Because you can still see the skin of the cake (just look at the photo), the deep red color makes this cake even more appealing to the imagination.
That's why I bought Royal Gala apples because of their fresh-sweet taste and their red color. But there are certainly more types that you can use very well for this.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
Ingredients
Dough
- 2 cups all-purpose flour sieved
- ½ cup sugar
- ⅛ teaspoon salt
- 1¼ stick butter cold
- 2 egg yolks cold
Buttercream
- 1¼ cup whole milk
- 8 egg yolks
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1¼ stick butter grass butter, room temperature, sliced in cubes
Topping
- 2 red apples large, like Royal Gala. If you can only find small apples use 3 or 4
- ½ lemon juice
- ⅔ teaspoon gelatin powder
- 2 tablespoons water
- 2 tablespoons apricot jam
Ingredients you need per step are listed below the step in Italic
Instructions
Dough
- Use the food processor with a knife and put the flour, sugar, and a pinch of salt in the bowl.2 cups all-purpose flour, ½ cup sugar, ⅛ teaspoon salt
- Pulse to mix everything.
- Dice the cold butter and put it in the bowl.1¼ stick butter
- Pulse until the butter has the grain size of a pea.
- Then, add the egg yolks one by one.2 egg yolks
- Pulse until everything is mixed. Keep pulse time short, or the dough will become too smooth.
- Remove the dough from the bowl and turn it into a flat disk.
- Wrap it in plastic and put it in the fridge for 30 minutes to get cold.
- Sprinkle flour on the work surface and roll the dough into a piece of 12 x 12 inches (30 x 30 cm).
- Cover the baking tin (with a diameter of 9 inches (ca. 23 cm)) with the dough. Let the dough stick out slightly above the edge; it will shrink slightly.
- Make holes in the bottom with a fork.
- Cover with baking paper and put baking beans on top.
- Put everything in the fridge for 30 minutes, and in the meantime preheat the oven to
375 °F or 340 °F. - Bake the dough for 20 minutes, remove the baking beans and the baking paper, and let it bake for another 10 minutes until the bottom is golden brown.
- Allow to cool to room temperature.
Buttercream
- Heat the milk in a pan until it's almost boiling. Steam is seen, but no bubbles yet.1¼ cup whole milk
- In a bowl, mix the egg yolks with the sugar and beat with a whisk until it is pale yellow and fluffy.8 egg yolks, ⅓ cup sugar
- Then add the vanilla extract, flour, and cornflour and mix everything well.1 teaspoon vanilla extract, 3 tablespoons all-purpose flour, 2 tablespoons cornstarch
- Take the warm milk from the heat and drop it with the egg yolk mixture while stirring.
- When you have added about half, pour everything back into the pan and put it on a low heat (keep stirring).
- Warm on low heat until it thickens (after about 5 minutes), while keep stirring.
- Pour the custard onto a baking sheet and cover with plastic wrap.
- Allow to cool to room temperature.
- Put the custard in a bowl and turn on the mixer.
- Add the butter cube by cube until all the butter is absorbed.1¼ stick butter
- Spoon the buttercream into the baked pie shell and flatten the top as smooth as possible.
- Allow to set in the fridge.
Topping
- Wash the apple, quarter them, and remove the core2 red apples
- Slice further into thin slices.
- Place the slices in a bowl of water to which you have added the juice of half a lemon and let them soak for a minimum of 5 minutes.½ lemon juice
- Pat the apple slices dry.
- Place each apple slice with the side up in the cream and form a circle on the outside of the pie. You work from the outside to the middle.
- Fill the circle further and further with apples until you can no longer continue.
- Soak the gelatin in the water for at least ten minutes.⅔ teaspoon gelatin powder, 2 tablespoons water
- Heat the jam over low heat, remove from heat, and dissolve the gelatin into the hot jam while stirring.2 tablespoons apricot jam
- Brush the apple pieces with the jam mixture. Let everything set for at least an hour.
Notes
- Place the apples in a bowl with water and lemon juice. This means they do not discolor.
- Afterward, spread the apple with apricot jam and gelatin. This means that oxygen cannot reach the apples, and they turn beautifully brown. And the cake also gets a nice glossy layer.
- Dry the apple slices thoroughly in between, so you do not dilute the buttercream with adhering water from the apples.
- When blind baking the pie, make sure that the dough is slightly above the edge of the baking tin. It will shrink a bit in the oven.
- Use grass-fed butter for the buttercream. You want butter that does not form lumps at room temperature. Butter from cows fed stable feed is harder and more challenging to process.
The pie is best on the day itself.
- Refrigerator: Wrap the cake in two layers of plastic wrap to store it in the fridge. You don't want moisture to get into it.
- Freezer: Because of the buttercream and fresh apples, you cannot freeze the cake.
- The pie crust without filling can be kept in the freezer for two months, but make sure you wrap it at least twice in plastic wrap.
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