Recipe by Sarah Phillips and Kelly Hong; Food styling and photos by Kelly Hong © 10-17-2014 Sarah Phillips CraftyBaking.com
Variations: Gluten-Free Apple Rose Frangipane Tart; Apple Rose Pastries
Apples, almonds, and vanilla - what's not to like? We designed this spectacular and delicious dessert for your holiday table, or any special occasion. It can sit with along with any classic dessert at your next celebration, or served with whimsical recipes such as cupcakes, petits fours, and fancy drinks with cute straws.
PIE RECIPE HELP
1 recipe Kelly's Perfect Food Processor Pie Dough, Single Crust; make ahead and refrigerate for at least 1 hour
Frangipane / Almond Cream Filling: (You will need 1/2 of this recipe)
3/4 cups sugar
2/3 cup blanched sliced almonds , plus extra for sprinkling on filled pastry crust
1/3 cup powdered sugar
1 vanilla bean, split or 1 teaspoon vanilla extract
2 1/3 cups whole or 2% milk
3 large eggs, lightly beaten
1/2 cup unbleached all-purpose flour; spoon into dry measuring cup and level to rim
2 tablespoons unsalted butter, chilled
1/2 teaspoon almond extract
6 - 7 large red-skinned apples, such as Fuji. But you can use Pink Lady, Braeburn or Honeycrisp. Golden Delicious also works, but is not red-skinned.
Juice of one lemon
1 drop red gel paste food color
1/2 cup sugar
2 tablespoons sugar, for sprinkling
STEP I: MAKE THE FRANGIPANE
1. Combine 1/3 cup almonds and powdered sugar in a food processor fitted with a steel blade. Pulse just until fine. Set aside until needed.
2. Scrape seeds from vanilla bean* (if using vanilla extract instead, add it in Step #6) into milk and bring to a boil in a small saucepan over medium heat.
3. Combine eggs, remaining sugar, and flour in a large saucepan, slowly whisk in hot milk, and cook, whisking, over medium heat until thick, 3-6 minutes.
4. Strain the frangipane mixture through a fine mesh strainer into a mixing bowl.
5. Then (*If using vanilla extract add here), the almond extract, the ground powdered sugar and almond mixture, and stir.
6. Then, add in the butter, and stir until butter melts and the frangipane filling is smooth. Cover with plastic wrap and chill.
For long term storage, press a piece of plastic wrap on the top of the frangipane and refrigerate for up to three days. It can be frozen for up to a month; thaw in the refrigerator.
Stir before using.
STEP II: BLIND BAKE THE TART CRUST
1. Position and oven shelf to the middle and heat the oven to 375 degrees F.
2. Remove the chilled dough from the refrigerator.
Roll the dough out on a lightly floured surface to a rectangle that is 14- x 10-inches, about 1/8-inch thick.
3. Lightly spray the tart pan with non-stick spray. Make sure you spray the sides.
4. Transfer the dough to the pan, and gently ease it into the pan, taking care not to stretch it, which can cause shrinkage.
Click here for more details on how to transfer the dough to the pan using a rolling pin.
5. Roll the rolling pin over the edges of the pan, cutting off the excess dough.
6. Place the tart pan on a baking sheet, then prick the dough all over with a fork.
7. Put a piece of foil over the pan and gently press it into the pan. Fill the pan with pie weights or beans, and distribute them evenly over the bottom of the pan.
9. Bake the crust for 20-25 minutes, or until the crust is lightly colored.
Leave the oven on, but reduce the temperature to 350 degrees.
10. Remove the foil and weights from the tart crust and let cool to room temperature on a wire cake rack.
The prebaked pie crust can be stored at room temperature for a day or two, or frozen for a month or more. Thaw at room temperature before using.
STEP III: PREPARE THE APPLES. FILL THE PRE-BAKED TART CRUST WITH FRANGIPANE.
Prepare the apples and fill the pre-baked tart crust with frangipane:
1. Prepare the sugar solution for the apples:
Place the lemon juice in a medium bowl and add one drop of red gel food coloring.
Stir to combine, then add the sugar and stir again.
2. Place an apple on the cutting board and cut off one side, close to the core.
Turn the apple and cut off the other side in the same manner, then cut off the two smaller sides.
Discard the core.
3. Slice each section into very thin slices (just shy of 3/16 of an inch). You will need about 200 - 260 slices depending on the apple rose forming method you use. Make extra because some of them will break.
A mandolin works best, but you can also use a very sharp knife, if you do not have a mandolin, and are very careful.
If you are using a knife, try to make the slices as even as possible.
4. Add the slices to a large bowl and pour the lemon juice/sugar over them.
Gently toss the slices in the mixture to coat them.
5. Pour the apple mixture into a microwave safe pan and microwave the apples for 40 seconds.
After 40 seconds, take one out and check it to see if a slice is pliable, if it still breaks when slightly bent, place the pan back in the microwave and cook it for an additional 20 seconds.
6. Spoon the frangipane recipe into the tart shell and spread evenly with an offset spatula.
NOTE: You will need only half of the above recipe.
Set aside, while you prepare the apple roses.
STEP IV: MAKE THE APPLE "ROSES". FILL THE TART CRUST AND BAKE.
It takes 28 roses to fill the pan; 7 rows of 4.
There are two ways to make the apple roses:
Method 1: Apple Rose Rolling Method - the easiest way, making the roses tighter.
Uses 9 apple slices for each rose. This method requires around 260 apple slices. Make extra in case of breakage.
1. Start with about 9 slices, laying the slices out horizontally, from left to right, skin side away from you, overlapping the previous apple by half.
2. Begin rolling tightly from the bottom edge, starting from the left end end toward the other.
3. Keep rolling until you reach the end.
4. Gather up the Apple "Rose" from the bottom.
Method 2: Apple Rose Hand Forming Method - the roses are more open.
Uses 6 - 7 apple slices for each rose. This method requires around 200 apple slices. Make extra in case of breakage.
1. To make the apple roses, take one apple slice, and curl it into a spiral, skin side UP.
2. Add a second slice, making sure to cover the seam when the first slice ended.
3. Wrap the second slice around the first slice.
4. Add another slice, making sure to cover the seam with the slice.
Keep adding slices in this manner, until you have a full rose.
This should take 6 - 7 apple slices.
Use the Apple "rose" in the recipe:
1. Place the apple rose in the pan as soon as you are finished making it, pressing it gently into the frangipane.
The frangipane will help keep the rose from falling apart.
2. Continue making the roses until the whole pan is full. It takes 28 roses to fill the pan; 7 rows of 4.
3. When pan is full spoon a little of the remaining lemon juice/sugar mixture in the center of each rose.
4. Sprinkle and little sugar over the top of each rose.
5. Bake the tart for 25-30 minutes, until the crust is golden, and the frangipane has puffed.
Remove the tart from the oven and cool it on a rack.
Do not remove the tart pan until the tart has come to room temperature.
The frangipane is perishable, so this tart must be refrigerated.
Remove it from the refrigerator an hour before you plan on serving it, to take the chill off.
Gluten-Free Apple Rose Frangipane Tart
Use the Gluten_free Pie Crust Dough, single crust