Pink Pearl Rose Tart

The colorful pink hue of the Pink Pearl apple makes for one stunningly beautiful rose tart.


  • For the tart:
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, cut in 1/2-inch pieces, chilled in the freezer
  • 1 teaspoon chilled water
  • 1 large egg
  • For the filling:
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • 1 cinnamon stick
  • For the apples:
  • 12 small Pink Pearl apples
  • 2 cups cold water
  • Juice of 2 lemons
  • 1 cup apricot jam


  1. For the tart: In the bowl of a food processor fitted with the blade attachment, pulse flour, sugar and salt to combine. Pulse in butter until pea-sized balls are formed, approximately 6 pulses./
  2. In a small bowl, beat egg and cold water together, and drizzle into food processor until dough forms. Remove from bowl and knead into a disc. Chill in refrigerator up to 3 hours.
  3. Preheat the oven to 350 degrees.
  4. Press dough into a greased 9-inch pan with a removable bottom. Place in the freezer for 30 minutes to chill. Remove from freezer and bake for 30 to 35 minutes until golden. Set aside to cool.
  5. Make the filling: In a medium saucepan, whisk together sugar, cornstarch and salt. In a small bowl, whisk together milk and egg yolks. Add milk mixture to the saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil for 1 minute. Remove from heat, and add vanilla and cinnamon.
  6. Strain pastry cream filling through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 1 hour. Pour into cooled tart and set aside.
  7. For the apples: In a large bowl, combine water and lemon juice. Thinly slice apples with a mandolin, and place slices in lemon water until all apples are cut. Drain the water, and microwave for 2 minutes until soft and malleable.
  8. Line 8 apple slices in a row, slightly overlapping each other. Roll up apple pieces into a rose shape, and wrap larger pieces around the bud to make a larger rose. Place roses in a cupcake pan to keep their shape while all are made. Make various sizes until all apple slices are used.
  9. Assemble the tart: Preheat oven to 350 degrees.
  10. Place apple roses in the pastry cream-filled tart to resemble a bouquet, placing various sizes throughout. Bake for 10 to 12 minutes until apples are slightly golden and firm. While tart is baking, heat apricot jam with water until thin and runny. Once tart is done, coat with apricot jam. Let tart come to room temperature, and serve.
  11. Tart will keep up to 4 days refrigerated.