Autumn Apple Rose Tart

Creating a beautiful apple rose tart is easier than you think! Here are some tips and tricks for the process:


It’s pretty darn tough to beat the presentation and flavor of an apple rose tart. Now that the holiday season is fast-approaching, you can really wow your guests or family during your next holiday get-together!

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5 from 1 vote

Autumn Apple Rose Tart

Prep Time1 hr 30 mins
Cook Time30 mins
Resting Time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: American
Keyword: Apple Tart
Author: Margaret Nelson


  • 1 roll puff pastry, storebought or homemade You can use store-bought pie crust for a more traditional presentation
  • 3 medium-sized granny smith apples
  • 1/2 cup granulated white sugar
  • 1/4 cup apple brandy
  • 1 tbsp cinnamon
  • 1/2 tbsp ginger
  • 1/4 tsp clove
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1 lemon sliced into two halves
  • 1 egg yolk for egg wash
  • 1 tbsp water or milk for egg wash


To Get Started

  • Preheat oven to 400 degrees Fahrenheit.
    Start with the apples:
    Prepare a large bowl. Using a peeler, peel and core all three apples. Rub all exposed fruit with half of a lemon slice, in order to prevent browning.
    Use a mandolin slicer to slice apples into thin slices--aim for slices only slightly thicker than a piece of stick gum, for example.
    Place apple slices into the large mixing bowl. To this, add the brandy, sugar, cinnamon, ginger, clove, nutmeg, and allspice. Carefully mix sugar and spices with apples, being gentle enough not to break the slices.
    When each slice is coated, place apples into a fine mesh strainer, and place the strainer back into the mixing bowl. The idea is to let the juices in the apple begin to drip out of the slices and collect in the bottom of the bowl.
    Allow apple slices to rest this way for at least 30 minutes, up to one hour.

Prepare the Crust

  • If you are using store-bought pie crust, use the instructions on the package to complete your crust preparation.
    If you are using puff pastry, first line a pie plate with shortening. Place your puff pastry evenly inside the pie plate. Trim any excess pastry hanging over the side. Using your fingers, crimp the edges of the pastry to make flutes all around the plate. In a separate small bowl, mix one egg yolk with one tablespoon of water or milk for an egg wash. Using a brush, evenly coat all the pastry with the egg wash.
    Bake the puff pastry as-is in the oven for 5 minutes. Remove from oven.

Creating the Tart

  • By this time, the apple slices should be soft and pliable. Working from the outside of the pie crust inward, place apple slices along the side edges of the crust. Layer one slice over the next, and then the next, etc, to create a large spiral of apples. When you reach the center, roll slices upon themselves and place in the center to create mini apple rosettes. 


  • Bake in your 400-degree oven for 15-20 minutes, or until the crust is golden brown. 
    While the apple tart is in the oven, return to your large bowl containing the drippings from the apple slices. Using a spatula, guide all the juice, sugar, and spices from the bowl into a small saucepan. Place the saucepan on the stove, and simmer juices to reduce them. When they have reached a syrup consistency, remove from the heat.
    Once the tart is removed from the oven, place it on a heat-safe surface. Using a spoon, drizzle apple syrup reduction all over the tart. Aim for an even coating. This must be done while the tart is still hot, to ensure the syrup travels to all the places in-between and around each slice. This will help the slices stand up and stay together after slicing. 
    Let the tart rest as-is for an hour. 
    After resting time, cut into slices and serve!

A Tart in a Pie Plate?

This recipe uses a pie plate in order to make this apple tart.

Why not use a tart pan?

The wonderful thing about tart pans is that they have fluted edges from top to bottom on all sides. This is wonderful for traditional tart pastry, especially for tarts that utilize custards, which can fill in all those little corners.

Apple slices work a little differently. This rose tart requires the slices sort of squish against each other. The removal of air in-between the slices is what helps them stick, which is vital for creating the spiral.

Pie plates have nice flat sides which help my apple slices by giving them a smooth, firm surface to stack against. That helps me create a spiral by eliminating any air pockets that might get trapped between the slices.

I really do hope you enjoy this Apple Rose Tart!

Here is a slice, which I served with some vanilla ice cream. I had extra syrup, so that became a delicious caramel apple sauce for the ice cream as well.

Recipe Origins

This recipe, like so many of my recipes, was something I practiced and refined when I took up cooking and baking as hobbies. This was one of the things I researched during my recovery from smoking, when I needed all sorts of positive, productive, and encouraging things to do instead of making time for cigarettes. I love that this time period of my life created so many opportunities to share such special things with others! I hope this recipe creates as many meaningful times for you as it has for me.

Happy Baking!



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