Hidden Rose Apple Tart

Sunday, December 4, 2016


I could hardly believe that December is here and in a blink of an eye the new year will be upon us. I’m not ready for fall to be over let alone for 2017 to arrive. So many fall dishes still on my list to cook and bake. Another squash and apple soup. A pear and chocolate tart. Chicken stewed in apple cider. A savory fig and goat cheese tart. Butternut squash and ricotta ravioli. And many more apple cakes and tarts. I'm like that little girl that kept on asking for one more song at the end of the party. One dessert that I was really happy to cross off my list was this hidden rose apple tart. These hidden rose apples came all the way from Oregon and are famous for their deep red fresh and crisp with balanced flavor of tart and sweet. I was lucky enough to get my hands on them soon after they arrived at Specialty Produce.


When it comes to desserts, I kept things simple to enhance the flavor of these delicious apples. Paired with puff pastry for a shell and flavored with a touch of cinnamon were all they required.




Not too long after the tart came out of the oven, my little guy caught sight of it and demanded to try it. So there we sat in the kitchen, just the two of us, and polished off this tart. He picked off the best part, the apples and crunchy crust, but I didn’t mind one bit. He liked it so much that I made it again the next day. And hopefully again next year when these apples are in season.



Hidden Rose Apple Tart

½ pound of puff pastry
2 hidden rose apples, sliced thinly
Freshly squeezed juice of one lemon
2 tbsps granulated sugar
2 tbsps almond meal
1 small egg, lightly beaten
1 tbsp turbinado sugar
¼ tsp Saigon cinnamon
powdered sugar for dusting
vanilla ice cream or creme fraiche for serving


1. Place the lemon juice in a large mixing bowl and set aside.

2. Peel, core, and slice apples into ⅛ inch with a mandoline. Gently toss with the lemon juice to prevent the apples from discoloring.

3. Preheat the oven to 375 degrees F.

4. Line a baking sheet with parchment paper.

5. On a floured surface, roll out the puff pastry to about 5mm thick and trim it into a 10 inch circle.

6. Sprinkle the sugar and almond meal over the top, leaving a 1 inch border.

7. Arrange the apple slices on top of the dough with slight overlap, leaving a 1 inch border around the edges.

8. Fold the edges of the puff pastry over the apple slices and press gently to seal. Pop the baking sheet in the freezer and freeze for 15 minutes or until the dough is firm.

9. Mix the the turbinado and cinnamon until combined.

10. Brush the dough with egg wash and sprinkle the cinnamon sugar mixture over the apple slices and edges.

11. Bake the tart for 30-40 minute on the middle rack, turning halfway through to ensure even baking.

12. Remove the tart from the oven and let it cool for 10 minutes before serving.

13. When ready to serve, dust with powdered sugar.  Slice the apple tart and serve warm with vanilla ice cream or creme fraiche.

14.The tart will keep for another day in an airtight container.

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