Martha Stewart Apple Rose Tart

Martha Stewart apple rose tart turns Pink Lady and Granny Smith apples, apricot jam and fresh ginger into a flaky, blushing fruit tart in 1 hour 45 minutes. Save this easy dessert for Thanksgiving, Christmas or a fall dinner party, because it looks bakery-made but uses simple steps.

Slice the apples a scant 1/8 inch thick and shingle them tightly, because thin, snug layers soften evenly and curl into petals. Cut them thicker or leave gaps and the slices stay firm, so the rose falls apart when you slice it.

Martha spreads the crust with apricot jam mixed with grated ginger, which adds a spicy-sweet base that plain sugar can't. She also uses two apples, with unpeeled Pink Ladies for the blushing outer petals and a peeled Granny Smith for the tart center.

Martha Stewart Apple Rose Tart

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

35

minutes

Cooking time

55

minutes

Calories

260

kcal

Thin apple slices bake into a crisp-edged tart with a tender, jammy center and a glossy glaze. The all-butter crust turns golden while the apple petals soften and keep their pretty blush.

Ingredients

• 2 teaspoons unbleached all-purpose flour, plus more for dusting
  

• 1 recipe Deep-Dish Pâte Brisée dough
  

• 3 tablespoons apricot jam
  

• 1/4 teaspoon grated fresh ginger
  

• 2 Pink Lady apples (12 ounces), halved, cored, and sliced a scant ⅛ inch thick (about 2 ½ cups)
  

• 6 tablespoons sugar
  

• 2 teaspoons apple-cider vinegar
  

• 1/2 teaspoon kosher salt
  

• 1 Granny Smith apple (6 ounces), peeled, halved, cored, and sliced a scant ⅛ inch thick (about 1 cup)
  

Directions

• Shape the crust: Preheat the oven to 425°F with a rack in the bottom position, then roll the dough out 1/8 inch thick on a floured surface. Trim it to a 12-inch round, fit it into a 10-inch tart pan and fold the edge under for a double-thick rim.
• Add the jam layer: Stir 3 tablespoons apricot jam with 1/4 teaspoon grated ginger and spread it over the dough. Then chill the pan for 20 minutes so the crust stays firm in the oven.
• Toss the Pink Ladies: Toss the Pink Lady slices with 3 tablespoons sugar, 1 1/2 teaspoons flour, 1 teaspoon vinegar and 1/4 teaspoon salt. Starting from the outside, shingle them tightly in concentric circles over two-thirds of the dough.
• Build the center: Toss the Granny Smith slices with the remaining 3 tablespoons sugar, 1/2 teaspoon flour, 1 teaspoon vinegar and 1/4 teaspoon salt. Shingle them into the center, leaving the extra juices in the bowl, then roll one or two very thin slices into the middle to make the rose.
• Make the glaze: Stir a few drops of water into the bowl with the leftover juices and sugar. Set this glaze aside, since you'll brush it on twice.
• Bake the tart: Bake for 15 minutes, then reduce the oven to 375°F. Keep baking 40 to 45 minutes more, brushing with glaze once midway, until the apples are tender and the crust is golden.
• Glaze and cool: Brush the hot tart with the remaining glaze, then set the pan on a wire rack to cool for 15 minutes. Remove the pan sides and let it cool at least 15 minutes more before serving warm or at room temperature.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Benriner Japanese mandoline, Checkered Chef cooling racks, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use just one type of apple?

Yes, you can toss both apple types together and shingle them without separating. You lose some of the contrast between the pink outer petals and the pale center, but the flavor stays good.

How do I store leftover apple rose tart?

Cover it with parchment-lined foil and keep it at room temperature for up to 1 day. Because the crust softens as it sits, I'd plan to serve it the day you bake it.

Can I make the tart ahead of time?

You can roll, fill with jam and chill the crust ahead, since it already rests for 20 minutes before baking. Shingle the apples just before the tart goes in, because cut apples release juice and darken as they sit.

Do I need a mandoline to slice the apples?

A mandoline makes even 1/8-inch slices quickly, but a sharp chef's knife and a steady hand work too. Just aim for slices of the same thickness, since uneven ones cook at different speeds.

What's the most common mistake with this tart?

Leaving gaps between the apple slices is the biggest one, because loose layers dry out and don't hold the rose shape. Pack each ring tightly and the slices support each other as they soften.