Apple Rose Tart Recipe
- 1 1/2 cups all purpose flour
- 1/4 cup granulated white sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 large egg, at room temperature
- 1/2 cup apricot preserves
- 1 tablespoon water
- 1 1/4 cups applesauce
- 3-4 red apples (Gala hold their shape), thinly sliced
- 1 tablespoon butter
- 4 tablespoons granulated white sugar
- 1/4 teaspoon ground cinnamon
Beat butter until softened. Add sugar and beat until light and fluffy. Add egg, mix until incorporated. Add flour and salt until dough is formed. Flatten dough into disk, refrigerate one hour, until firm.
Roll out pastry to even thickness, large enough for a 9" tart pan. Press into pan and up the sides. Prick bottom with a fork, to prevent it from rising when baked. Cover and refirgerate about 20 minutes.
Preheat oven to 400F. Line the pastry with parchment paper and place pie weight on top. Bake crust for 20 minutes, until golden brown around the edges. Remove pie weight and the parchment and bake 3-5 minutes, until the crust is dry to touch.
Heat the apricot preserves in a small saucepan over medium heat, until boiling. Remove from heat and strain. Add water and combine. Use a pastry brush to brush the glaze over the bottom and sides of the crust.
Spoon the apple sauce into the tart shell.
Cut the apples into thin slices and place in large bowl.
Melt butter in a saucepan over medium heat. Stir in sugar and ground cinnamon. Mix the sugar and cinnamon in with the apples until they are completely coated. Let cool.
Arrange the apples around the outside of the pan, spiraling inwards.
Place the tart on a larger baking sheet and bake for 25-30 minutes.
Glaze with remaining apricot glazes and sprinkle with icing sugar.