Apple Rose Tarts
Recipe type: Cake
Serves: 8
For the dough
  • 250g cake flour
  • pinch of salt
  • 100g icing sugar
  • 1 egg yolk
  • 1 tbsp water
  • 125g cold, unsalted butter, cut into cubes
  • 50g cream cheese
For the marzipan filling
  • 2 eggs, separated
  • 1 egg white (from making the dough)
  • 150g marzipan, cut into small cubes
  • 3 tbsp icing sugar, separated
  • 100ml cream
  • 1 tsp vanilla extract
  • 50g ground almonds
  • 8-10 small apples
  • lemon juice
  • 3 tbsp apricot jam
  • 1 tbsp dark rum (optional)
  1. To prepare the dough, mix flour, salt, and sugar in a large mixing bowl. Whisk the egg yolk with a tablespoon of water and add it together with the butter to the flour mixture. Using the dough hooks of your electric mixer, mix until it is crumbly. Add the cream cheese and knead the dough with your hands until it is smooth. Form the dough into a ball, wrap it in cling film and chill it for at least two hours.
  2. Preheat oven to 180°C. Butter and lightly flour the tart tins.
  3. On a floured surface, roll out the dough half a centimeter thick. Using a bowl that is a little bit bigger than the tart tins, cut out circles. Line the tart tins with the dough, pressing it into the tins.
  4. To make the filling, whip the egg whites until stiff, gradually adding 2 tablespoons of the icing sugar. In another bowl, mix together the egg yolks, marzipan, 1 tablespoon of icing sugar, cream and vanilla until smooth. Stir in the ground almonds. Fold in the whipped egg whites into the marzipan mixture. Spread about 2 tablespoons of the marzipan filling on each tart.
  5. To make the apple roses, wash the apples, halve them then cut around the core. Cut the apples into very thin slices (or use a mandoline if you have one). Your apple slices should be looking like "half moons". Add lemon juice to your apple slices as you go. Microwave the apple slices for one minute on high heat, until they are pliable. Start by placing one apple slice horizontally on a chopping board with the flat side towards you. Lay the next slice, overlapping the previous one by half. Continue until you have 10 apple slices in a single strip. Start rolling up the slices tightly from the left side. Voilà, you have created a beautiful apple rose. Add 3-4 additional apple slices to the outside of the rose to make it look even more realistic. Continue until you have 24 apple roses. Place three apple roses into each tart tin.
  6. Mix together the apricot jam with the dark rum and heat it in the microwave for a few seconds. Brush the apple roses with jam. This prevents the roses from drying out in the oven.
  7. Bake the tarts for 20-25 minutes, until the edges are golden brown. When they are done, let the tarts cool in the tins.
Makes 8 tarts (10 cm Ø) or 1 regular-sized tart (25cm Ø)
Keep refrigerated.
Recipe by Bowsessed™ at