Rose Bouquet Tart

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No need to shop for roses this Valentine’s Day. This tart will be the best way to tell your dear ones how much you love them. Although it looks complicated, it is actually fun and simple to prepare.

A touch of rose water makes this stunning delight taste and smell like real roses and transport you to a serene garden where you are surrounded by the scents of fresh blooms.

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Rose Bouquet Tart

Yield: Serves 8

Author: Fida Milki

Ingredients

For the crust:

• 1 1/3 cups flour
• 1/3 cup sugar
• 1/3 cup brown sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cut into small cubes

For the frangipane filling:

• 1/2 cup unsalted butter at room temperature
• 1/2 cup sugar
• 1 egg plus 1 egg yolk at room temperature
• 2 tsp rose water
• 1 tsp vanilla extract
• 1 cup almond flour
• 2 tbsp flour
• 1/4 tsp salt

For the topping:

• 6 red-skinned apples cored and very thinly sliced if possible with a mandoline
• 2 cups water
• 3/4 cup sugar
• Juice of 1 lemon

Instructions

1. Preheat the oven to 350 degrees F (176 C).
2. Line the bottom of a round 9-inch tart pan with parchment paper.
3. In a food processor, place the flour, sugar and salt and pulse until combined. Add the butter cubes and pulse for 30 seconds until you get a sandy dough.
4. Transfer the dough to the prepared pan and press it with your fingers along the bottom and the sides of the pan.
5. Place the pan in the fridge while you prepare the filling.
6. In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and fluffy for around 1 minute.
7. Mix in the egg, egg yolk, rose water and vanilla extract. Stop the mixer and scrape down the sides of the bowl then add the almond flour, flour and salt. Beat on low speed until just combined.
8. Remove the crust from the fridge and spread the frangipane evenly all over the bottom. Return the pan to the fridge and prepare the top layer.
9. In a large saucepan, mix the apples with the water, sugar and lemon juice.
10. Cook on medium-low heat until the apples are soft and pliable.
11. Drain the apples and let cool for 10 minutes.
12. Take the pan out of the fridge.
13. Working on a clean surface, line 5 apple slices at a time , slightly overlapping one another, then roll them into a spiral rose.
14. Place the formed roses on top of the frangipane layer pushing them down slightly so that they stay in place.
15. Place the pan on a baking sheet and bake the tart in the heated oven for 45 minutes until the crust is golden.
16. Remove the pan from the oven and let the tart cool at room temperature.
17. Drizzle with powdered sugar, slice and serve. Enjoy!