Apple Tart (Bouquet de Roses)
A beautiful apple tart that tastes just as good as it looks
- 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
- 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