Ingredients

Rose Apple Tart

  • 2 large apples
  • 20g sugar
  • 10ml lemon juice
  • 20g butter
  • Pistachios, as needed
  • Blueberries, as needed
  • Chervil, as needed
  • 60g butter
  • 50g sugar
  • A pinch of salt
  • 1 egg yolk
  • 110g cake flour
  • 10g almond flour

Almond cream filling

  • 50g butter
  • 45g sugar
  • 1 egg
  • 50g almond flour
  • 1 teaspoon rum

Vanilla custard cream filling

  • 2 egg yolks
  • 40g sugar
  • 200ml milk
  • 2cm vanilla beans
  • 12g cake flour
  • 9g cornstarch
  • 10g butter
  • 100ml heavy cream

Steps

Rose Apple Tart

  1. Preheat oven to 170°C.
  2. In a bowl, whisk together room-temperature butter, sugar, and salt. Once the mixture is smooth, mix in beaten egg yolk.
  3. Fold in sifted cake flour and almond flour using a rubber spatula.
  4. Wrap the dough with saran wrap and let it sit in the fridge overnight.
  5. Using a rolling pin, shape the dough into a disk a little larger than the tart pan.
  6. Cut the apples into 1.5~2mm thick slices and line them up in a heat-resistant container.
  7. Sprinkle with sugar, lemon juice, and small pieces of butter on top. Cover with saran wrap, then heat in a 600W microwave for about five minutes.
  8. Arrange apple slices in a straight row, with each slice overlapping one another, and then roll them outwards to form a rose. Make different sized apple roses.
  9. Roll out the tart dough and fit into a tart pan, trimming the excess dough with the rolling pin. Press the dough at the sides of the pan using fingers so that it slightly sticks out of the pan.
  10. Use a fork to gently prick holes on the bottom of the crust, pipe the almond cream across, then bake the tart in an oven preheated to 170°C for about 25 minutes.
  11. When the tart cools down, spread custard cream across the top and smooth it out. Add apple roses.
  12. Place blueberries, pistachios, and chervil in the gaps of the tart. Enjoy!

Almond cream filling

  1. Whisk together room-temperature butter and sugar in a bowl. Once the mixture is smooth, gradually add in a beaten egg.
  2. Mix in almond flour and rum, then pour the mixture into a piping bag.

Vanilla custard cream filling

  1. Whisk egg yolks and sugar in a bowl until pale, then mix in sifted cake flour and cornstarch.
  2. Heat milk and vanilla beans in a small saucepan. Right before it begins to boil, slowly add the mixture to (1) while whisking.
  3. Place a mesh strainer over the small saucepan and pour everything back into the saucepan, while constantly mixing over medium heat until glossy.
  4. Turn off the heat and add butter. Transfer to a bowl and cover with saran wrap right on top the custard to prevent it from drying up. Cool it down with ice water.
  5. Whisk again after it cools down, then whisk heavy cream until stiff and mix the two together.