One of my signature dishes is this apple rose tart. I regret to admit I did not take a lot of photos of my finished apple rose tart nor did I track which recipes I’ve tried. I’ve served it as a warm pie fresh out of the oven and as a cold pie with fresh pastry cream as the base and fresh tart apples on top. There was no iteration I did not like.
I made this frequently because it was a dessert dish people always requested; my coworkers wanted this pie for an office gathering and my friends asked about this pie when they came over to my place. I guess there was a reason why I did not take or share photos of the pie. Everyone was asking to make this pie when I wanted to make other pies.
Here’s an apple rose pie recipe from the NYTimes. The top was glazed with butter and apricot jam. It looks like the apples were Gala.
I don’t recall which recipe I used in the next pie photos. It looks like granny smith apples coated with cinnamon. When I first made these pies back in 2014 I did not know how to make pie crust so I used store bought pie crust.
Other apple rose recipes worth checking out:
– Mini apple roses from The Kitchn
– This recipe from Sugar, Spice, and Glitter uses custard filling and fresh apples on top.
– French Apple Rose Tart with frangipane from Style Sweet
– A recipe from King Arthur Baking where the rose is drizzled with boiled cider.
“Eat around the World“ is a monthly writing/photography challenge where I invite people to share a dish around a theme, ingredient, or technique. The theme for September is apples. All themes are open to interpretation. Cooking skills are not required to participate. You could post a photo of a dish you made or a dish you enjoyed at a restaurant or someone’s house as long as it pertains to the theme. To participate you could either share your post in the comment box, pingback to this post, or tag “Eat Around the World.” Deadline is September 30th.