This delightful Pistachio and Apple Rose Tart is a stunning dessert that combines the rich flavors of frangipane with the delicate beauty of apple roses. It begins with a buttery pastry, which serves as the perfect base for this exquisite tart.
| 8 | 3h | Medium |
|---|---|---|
 |  |  |
Ingredients
- For the pastry:
- 150 gr. flour.
- 150 gr. butter.
- 100 gr. spelt flour
- 70 gr. sugar
- 2 egg yolks
- Salt.
- For the Frangipane:
- 75 gr pistachios.
- 75 gr. sugar.
- 70 gr. butter.
- 40 gr. yougurt
- 1 egg.
- Salt.
- For the apple roses:
- 1 Kg. red apples
- 350 gr. sugar.
- 700 gr. water.
Method
- Pastry Preparation:
- To create the pastry, mix together flour, butter, sugar, and a pinch of salt, then add the egg yolks. This mixture should be combined until it reaches a smooth consistency. Once the dough is ready, wrap it in plastic wrap and allow it to rest for at least an hour in the fridge. This resting period helps to relax the gluten, resulting in a tender crust.
- Making the Frangipane:
- About 15 minutes before rolling out the pastry, prepare the frangipane. In a food processor, blend pistachios and sugar until they resemble a fine flour. Soften the butter and mix it with yogurt, then combine this mixture with the pistachio flour. Add an egg and blend until you achieve a smooth and creamy consistency. This frangipane will provide a rich, nutty flavor that complements the tart’s fruit topping beautifully.
- Crafting the Apple Roses:
- To create the lovely apple roses, begin by boiling water with sugar in a saucepan. Thinly slice the apples without peeling them (a mandoline slicer works wonderfully for this task). Cook the apple slices in the boiling water for just one minute, then drain and allow them to cool. Once cool, cut the slices in half, using 3–4 halves to form each elegant rose.
- Assembling and Baking the Tart:
- Roll the pastry dough to a thickness of about 3-4 mm and gently place it into a baking pan, approximately 26 cm in diameter. Create a thicker border to contain the filling, and pour the frangipane into the center, filling it about 1 cm below the rim. Bake the tart at 170°C (340°F) for about 35 minutes, until golden brown and set.
- Once baked, let the tart cool for a few minutes before artfully arranging the apple roses on top. For a finishing touch, sprinkle with powdered sugar and return the tart to the oven for an additional 5 minutes to warm through.
- Final Touches:
- Decorate the tart with a dusting of icing sugar and a sprinkle of ground pistachios for an elegant presentation. This Pistachio and Apple Rose Tart is not only a feast for the eyes but also a delightful blend of flavors and textures, making it a perfect centerpiece for any occasion. Enjoy it warm or at room temperature, and watch your guests marvel at its beauty and taste!