It’s important to celebrate life’s little victories.
This beautiful apple tart I’ve named, Coming Up Roses, was made in a cooking class I taught last week. Even the picture makes me happy!
The recipe is fairly simple, the hardest part is slicing the apples, best done on a mandolin so they can be cut very thin. The key here is to really pack the apples tightly as you layer them around the tart.
It’s apple season so grab a bushel and serve a slice of this gorgeous tart to the people you love and you’ll be coming up roses too!
Coming up Roses Tart
1 sheet of puff pastry
4 Honey-crisp apples
1 tablespoon flour plus more for work surface
¼ cup plus 1 tablespoon sugar, divided
3 tablespoons butter
¼ cup apricot jam
1 teaspoon water
Preheat oven to 400 degrees. Roll puff pastry out to eliminate the creases and so it will fit into a 9-inch tart pan. Place the pastry into the pan and press it firmly up the sides and on the bottom. Prick the bottom well with a fork. Line the crust with a sheet of greased foil and add pastry weights or dried beans to the top. Bake the crust for 12 minutes until it is beginning to brown. Remove from the oven and reduce heat to 375. Prepare apples by slicing them in pieces off the core and cut into very thin slices or use a mandolin and slice through whole apple, then cut the apple shards in half at the core. Sprinkle the bottom of the crust with first flour then 1 tablespoon of sugar. Begin arranging the apples on the outer edge of the prepared tart crust. Place apples peel side up, making rows and winding towards the center. Continue arranging apples very tightly working towards the middle. Roll several thin slices into a coil to form the center. The exposed peel will look slightly pink on the finished tart. Sprinkle the tart with remaining sugar and dot with butter. Place pan on a baking sheet and into the oven for 30-40 minutes until apples are tender and browning on the tops. Remove from the oven and glaze the top of the tart by heating the jam with the water until it is smooth. Paint the tart surface with the glaze using a pastry brush. Allow to cool before serving.