Rose apple tart is an elegant, gorgeous, delicious fall dessert! As we come to the conclusion of Oktoberfest, it’s only right to cap off the weekend with a stunning rose apple tart recipe, in honor of the scrumptious German apple desserts that are part of this celebration!
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Rose Apple Tart
I’ve toyed with making apple roses in the past, but I’ve always wanted to cover a tart with these edible flowers. Haunted by memories of an apple pie my mom baked up with the skins still on every slice, I hesitated before deciding not to peel my fruit.
Oktoberfest is the longest running beer festival and traveling fair held each year in Germany. This festival runs from mid-September to the first weekend in October. Here in the states, many love to celebrate their German heritage with Oktoberfest gatherings. German dishes and beer are musts for the menu. This week the Sunday Supper crew is making favorite
German dishes and beer are musts for the menu. This week the Sunday Supper crew is making favorite German or German-inspired recipes in honor of Oktoberfest!
- German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
- German Potato Pancakes by The Crumby Cupcake
- Homemade Pretzels with Kids by Hardly A Goddess
- Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
- Latke and Sauerbraten Poutine by Monica’s Table
- Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
- Warsteiner Fondue by A Day in the Life on the Farm
- Rose Apple Tart by That Skinny Chick Can Bake
- Kaiserschmarrn Recipe by Plated Cravings
- Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
- Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
Main Dish (Hauptgericht)
- Bavarian Sausage & Cabbage Soup by Food Done Light
- Beef Goulash Recipe by Positively Stacey
- Beer Mac and Cheese by Moore or Less Cooking
- Bierocks by Mindy’s Cooking Obsession
- Bratwurst Sheet Pan Dinner by A Mind Full Mom
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
- Oktoberfest Beer Brats by Wholistic Woman
- Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
- Oktoberfest Fondue 3 Ways by Momma’s Meals
- Pork chops with Sauerkraut and Apples by Brunch-n-Bites
- Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
- Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
Side Dish (Beigabe)
- Fried Potatoes German Style by My Life as a Cookbook
- German Potato Salad by Tramplingrose
- Ginger Beer Sauerkraut by Cricket’s Confections
- Herbed Spaetzle by The Hungry Goddess
- Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
- Oktoberfest Potatoes by Hezzi-D’s Books and Cooks
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Rose Apple Tart #SundaySupper
Recipe adapted from Dorie Greenspan’s Normandy Apple Tart, topped with apple roses instead of apple slices
- Prep Time: 45 mins
- Cook Time: 48 mins
- Total Time: 1 hour 33 minutes
- Yield: 1 tart
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 9 tablespoons cold butter, cut into small pieces
- 1 egg yolk, whisked to break yolk
- 2 pounds Granny Smith apples, peeled, cored and sliced thinly
- 1/4 cup water
- 1 tablespoon brown sugar
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 2-3 apples (I used 1 Golden Delicious and 1 Honeycrisp), quartered, cored and sliced almost paper thin
- 2 cups water
- 1 cup sugar
- Juice of half a lemon
- 2-3 tablespoons apricot jam whisked with 1-1 1/2 teaspoons water
- Add flour, powdered sugar, and salt to a food processor and pulse to combine. Sprinkle the cold butter over the flour mixture and pulse till the mixture resembles cornmeal with a few larger pieces of butter. Add egg yolk and pulse using long 10 second pulses until mixture comes together.
- Knead crust a bit, then pat into a greased 9-inch tart pan with removable bottom.
- Freeze crust 30 minutes.
- Preheat oven to 375 degrees and cover crust with foil. Bake for 25 minutes. Remove foil, press down the bottom of the tart lightly with a spoon if necessary. Return to oven and bake 8 more minutes. Cool.
- Make applesauce by placing apples, water, and brown sugar in a large saucepan. Cook on medium-low, stirring frequently until apples are soft, about 20-30 minutes. Stir in sugar and cinnamon. Mash or puree to desired consistency. I left my applesauce slightly chunky. Cool, then spread into the tart shell. Set aside.
- To make apple roses, make a simple syrup by heating the water with 1 cup of sugar. Stir and cook until sugar dissolves. Add the lemon juice.
- Using a mandolin or a benriner, slice the apples almost paper thin.Place sliced apples into simple syrup as you go so they don’t oxidize and brown. Make sure the slices are covered with syrup.
- When all the apples are sliced, make the roses.
- On a flat surface, line up 6-8 slices of apple (use the same color for each rose) with all the peel sides facing the same way. Slowly roll up each line of apples, holding the edges as you go, until a spiral is formed. Place on a plate, flat side down, and continue making more roses until most of the apples are used.
- To finish the tart, gently push the roses into the applesauce, arranging so most of the surface is covered.
- Melt the jam with the water in the microwave (20-30 seconds), then whisk to combine. With a pastry brush, gently glaze the roses with jam. Refrigerate until serving time.
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Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.