In the world of culinary delights, few things speak the language of love as eloquently as a beautifully crafted dessert. Our Apple Tart Bouquet de Roses transcends the ordinary, transforming simple ingredients into a stunning expression of affection. Perfect for any special occasion, this dessert is a testament to the timeless elegance of French pastry artistry.

The Inspiration

Drawing inspiration from the charming streets of Paris and the universal symbol of love—the rose—this recipe marries the beauty of nature with the finesse of French baking. The Apple Tart Bouquet de Roses is not merely a dessert; it’s an experience, a journey through flavors and aesthetics that embody the essence of love and celebration.

Apple Tart (Bouquet de Roses)

A beautiful apple tart that tastes just as good as it looks

Servings 8

Total Time 2

Ingredients

1 Dough for tart (pie crust, or Pate feuillettee)
10 Red Apples (delicious) (find them red all over and if possible the same size)
2,5 Lemon
250 Grams(8oz) Sugar
60 Grams(2oz) Icing Sugar
120 Grams(4oz) Almond Meal

Instructions

Make the dough (see recipe links below)
Prep the compote: Peel 2 apples, cut them in halves, remove seeds and cut them in small cubes. Add 100 gr (3 oz) sugar and 50 gr (2oz) water to the apples, the juice of half of a lemon and cook on medium heat with a lid for 30 minutes, mix well, reserve.
Roll out the dough and line your mold ( about 18 cm in diameter – 7 1/8 inches). Refrigerate for 15 minutes.
Add the Almond powder on top of the dough, top with the apple compote, cook at 165ºC (350ºF) for 20 minutes.
In the meantime, Boil water and 150 gr (5oz) sugar and let cool down a little, add the juice of 2 lemons.
Cut the 6 red apples in half, remove gently (use a melon baller) the seeds part and the top and bottom parts. Slice the apples very thinly (1 mm each), use the mandoline if you have one. Separate your slices before you add them one by one into the lemon and sugar water. Leave them in the syrup for 20 minutes.
Remove the marinated slices and spread them out on an baking sheet lined with parchment paper. ”Cook” them in a oven at 100ºC (212ºF) for 30 minutes
Let cool down.
To make your roses: take 6 slices of the cooked apple slices, spread them out so they overlap each other (one slice on top of the other but not stacked), they need to be rolled together, it should look like a rose (see picture) deposit it on top of the tart gently
Repeat until you have filled the entire tart.
Cook again at 165ºC (315ºF) for 25 minutes.
Spread icing sugar when it is cold, so it looks amazing

Notes

Check out Chef Eric's Easy Pie Crust (pâte à foncer) recipe over at Let's Eat The World

The Experience

Presenting this Apple Tart Bouquet de Roses is akin to offering a masterpiece. Each bite combines the flaky, buttery pastry with the sweet, tender apples, enhanced by a whisper of cinnamon. It’s a celebration of love, craftsmanship, and the joy of sharing a handmade, edible work of art.

Whether it’s a birthday, anniversary, or a simple “I love you,” the Apple Tart Bouquet de Roses is a perfect way to convey your feelings through the universal language of food. Beyond Valentine’s Day, this dessert stands as a symbol of affection and appreciation for any special moment. Dive into the art of French pastry and let your culinary creation express the depth of your emotions.

Celebrate love, celebrate beauty, and most importantly, celebrate the unforgettable moments that bring us together.

Bon appétit!