This rose apple pie is delicious te eat and beautiful to see. Although it takes some time to prepare, you won't regret it for sure.
I made this cake for Valentines day, it's just perfect. But for any moment you will make a great impression you can certainly serve this great cake. It's really delicious for it's creamy butter cream layer, the sweet sand dough and crispy apple (they're not cooked so they'll stay fresh and crispy).
Isn't there anything what isn't great about this cake? Sure there is. You have to take care you choose the most beautiful red apples you can find. Because the tart will certainly gain more points. I bought Royal Gala apples because of there sparkling flavor and there beautiful color. But there are other apple sorts that are great to use. And you have to make sure the apple is sliced very thin (so you can bend them in the right direction). Some other tips are:
- When you're baking the cake blind, make sure the dough sticks out a bit above the form. The dough can shrink a bit when baking and this way it looks nice.
- Use butter from cows feed with grass for the butter cream. You don't want to have any lumps in your butter cream. Cows fed with hay wil give harder butter and therefor a bigger chance for lumps.
- After slicing lay the apples in a bowl of water with lemon juice. That way the apples won't color when placed on the cake.
- Before adding them you've to make sure the slices are dry. Otherwise the butter cream wil thin and drip of your tart.
- Afterwards smear the apple pie with apricot jelly combined with gelatin. Another trick the apples won't color and the tart will shine beautiful.
It's a good taste!
Recipe Rose apple
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Rose apple pie
- 225 grams flour
- 100 grams sugar
- 150 grams butter cold
- 2 egg yolks cold
- 300 ml whole milk
- 1 teaspoon vanilla extract
- 70 grams sugar
- 8 egg yolks
- 20 grams flour
- 20 grams corn starch
- 150 grams butter grass butter, room temperature, sliced in cubes
- 2 red apples large, like Royal Gala. If you can only find small apples use 3 or 4
- ½ lemon juice
- 1 sheet gelatin or 2 grams powdered gelatin
- 2 tablespoons apricot jam
- Use the food processor with a knife and put the flour, sugar and a pinch of salt in the bowl.
- Pulse to mix everything.
- Dice the cold butter and put it in the bowl.
- Pulse until the butter has the grain size of a pea.
- Then add the egg yolks one by one.
- Pulse until everything is mixed. Do not pulse for too long or the dough will become too smooth.
- Remove the dough from the bowl and turn it into a flat disk.
- Pack it in plastic and put it in the fridge for 30 minutes to get cold.
- Sprinkle flour on the work surface and roll out the dough into a piece of 30 x 30 cm.
- Covers the baking mold with it. Let the dough stick out slightly above the edge, it will shrink a little.
- You make holes in the bottom with a fork.
- Cover with baking paper and put a blind baking filling in it.
- Put everything in the fridge for 30 minutes and in the meantime pre-heat the oven to 190 degrees Celsius.
- Bake the tin for 20 minutes, remove the blind filling and the baking paper and let it bake for another 10 minutes until the bottom is golden brown.
- Allow to cool to room temperature.
- Heat the milk in a pan until it just does not boil.
- In a bowl, mix the egg yolks with the sugar and beat with a whisk until it is pale yellow and fluffy.
- Then add the vanilla extract, flour and cornflour and mix everything well.
- Take the warm milk from the heat and drop it with the egg yolk mixture while you keep stirring.
- When you have added about half, pour everything back into the pan and put it on a low heat (keep stirring).
- Heat slowly until it thickens (after about 5 minutes) and keep stirring.
- Pour the custard onto a baking sheet and cover with plastic wrap.
- Allow to cool to room temperature.
- Put the cream in a bowl and turn on the mixer.
- Add the butter block by block, until all the butter has run out and has been absorbed.
- Spoon the cream into the cake pan and iron the top as smooth as possible.
- Allow to set in the cooling
- Wash the apple, cut in four and remove the core.
- Cut 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 weeks.
- Pat the apple dry.
- Place each apple slice with the side up in the cream and form a circle on the outside.
- Fill the circle further and further with apples until you can no longer continue.
- Soak the gelatin in water.
- Heat the jam over low heat, remove from heat and dissolve the gelatin in it.
- Brush the apple pieces with the jam mixture. Let everything set for at least an hour.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.