Rose Apple Tart Recipe

Tart dough

1. Add room temperature butter to a bowl and knead it to soften. Add powdered sugar and mix well until creamy.
2. Add the combined egg yolk and water mixture and mix thoroughly to combine.
3. Add sifted flour, almond powder and salt.
4. Shape the mixture flat, wrap in plastic wrap, and let rest in the refrigerator for 1 hour or overnight.

Almond cream

1. In a bowl, combine the room temperature butter and sift in the powdered sugar and cornstarch.
2. Add the almond powder and mix until combined.
3. Add beaten eggs a little at a time, mixing thoroughly each time.
4. Add rum to taste.

Bake the tart dough

1. Preheat the oven to 175°C (350°F). Line the baking sheet with mesh baking sheet.
2. Prepare two large sheets of parchment paper and place the dough between them. Roll out the dough while gently pounding it with a rolling pin. Continue rolling until it reaches a size slightly larger than the baking pan, and adjust the thickness to be around 2mm (0.08 inches).
3. For the tart base: Cut out a circular piece of dough that is slightly smaller than the tart pan you will be using.
4. For the tart sides: Use the remaining dough from the base to create a strip of dough for the height of the tart. Make sure the total length exceeds 50cm (20 inches). Chill in the refrigerator for about 10 minutes.
5. Place the perforated tart ring on the mesh baking sheet lined with parchment paper and lightly press the dough for the sides onto the tart ring to ensure it adheres well. Trim off any excess dough where it overlaps and use your fingers to press the dough together, ensuring there are no gaps.
6. Fit the circular piece of dough for the bottom into the tart ring. Lightly press it with your fingers to adhere it to the dough for the sides and create a seamless integration. Trim off any dough that extends beyond the tart ring. Chill in the refrigerator for about 10 minutes.
7. Pour the almond cream into the mold and spread it evenly. Fill the almond cream up to half the height of the mold.
8. Wash the apples, peel them, and remove the core. Cut them into small dice. Sprinkle the diced apples over the almond cream.
9. Bake in the preheated oven at 175°C (350°F) for about 25 to 30 minutes.

Apple compote

1. Wash the apples, peel them, and remove the core. Cut them into small dice. (Keep the apple cores instead of discarding them.)
2. In a saucepan, combine the diced apples, apple cores, and lemon juice. Place the saucepan over low heat. Stir to ensure the lemon juice is well incorporated throughout the mixture.
3. Cover the saucepan and heat the mixture over very low heat until it becomes a compote-like consistency. Be cautious as the bottom may burn, so occasionally open the lid and stir.
4. Once the apples have reached a compote-like consistency, remove the saucepan from the heat and discard the apple cores and seeds. Transfer the compote into a container and press plastic wrap directly onto the surface of the compote. Chill in the refrigerator until ready to use.

Decoration

1. To make the syrup: In a saucepan, combine sugar and water and bring it to a boil. Simmer until it reduces and thickens, reaching a temperature of 103°C (217°F). Add freshly squeezed lemon juice to the syrup and briefly bring it to a gentle boil. Remove the saucepan from the heat and let it cool to room temperature.
2. Place the compote on top of the tart, ensuring that the center is slightly elevated. (It's common to have some extra compote left, so it's good to have a little extra on hand to add later.)
3. Wash the apples and pat them dry to remove any excess moisture. Avoiding the core area, cut each apple into thirds vertically. Also, cut off the sides of the middle section containing the seeds. Using a slicer, thinly slice the apples.
4. Brush the sliced apples with the syrup. (Alternatively, you can soak the apple slices in the syrup solution and then pat them dry with a paper towel.)
5. Layer the apple slices, starting from the outer edge and overlapping them. For the second layer, shift it inward by about 2mm (0.08 inches) and repeat the process of overlapping the apple slices.
6. As you approach the center, the apple slices should gradually form a slightly raised mound. If you run out of compote while layering, add more as needed.
7. For the final central part, arrange the apple slices on the surface in a circular shape, rolling them up to create small flower-like shapes. Place it in the center and blend it with the surrounding apple slices to create a cohesive design.
8. Bake in a preheated oven at 160°C (320°F) for 10 minutes.