Apple Rose Frangipane Tart
Serves: (1) 9" square tart
Pâte Sablée
  • 1½ cups (210 g) all-purpose flour
  • ½ cup (55 g) confectioners' sugar
  • ¼ teaspoon salt
  • 9 tablespoons (128 g) unsalted butter, very cold, cut into small pieces
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 6 tablespoons butter, at room temperature
  • ½ cup (100 g)sugar
  • ¾ cup ground blanched almonds
  • 2 teaspoons all-purpose flour
  • 1 teaspoon cornstarch
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
Apple Roses
  • 4 large red apples
  • Juice from ½ lemon
  • 7 oz marzipan or almond paste
For the pâte sablée:
  1. Combine flour and confectioners' sugar in a food processor. Process until combined.
  2. Add in the salt and process to fully combine.
  3. Add in butter and process in quick pulses until the mixture resembles coarse crumbs - it should not be fully combined into a ball.
  4. Add in the egg yolk and vanilla extract and process in quick pulses just until the dough starts to form larger clumps. Again don't let it fully combine into a solid ball of dough. If the dough holds together when you press some small pieces together, it's done.
  5. Butter a 9" square tart tin with removable bottom.
  6. Gently press the dough into the bottom and sides of the tart tin. You may have some dough left over.
  7. Freeze the tart shell for 20 minutes before baking.
  8. Preheat oven to 375 degrees F.
  9. Butter the shiny side of a piece of foil and press it down over the crust.
  10. Place tart pan on a baking sheet and bake for 25 minutes, until crust is dry and lightly browned. If the crust has puffed up, press it down with a spoon or dough tamper.
  11. Let crust cool on cooling rack.
For the frangipane:
  1. Combine the butter and sugar in the food processor and combine until smooth.
  2. Add the ground almonds and blend together.
  3. Add the flour and cornstarch, and then the egg and egg white. Process the mixture until it is very smooth.
  4. Add in the vanilla and almond extracts just to blend. The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days.
For the apple roses:
  1. Working with one apple at a time, wash and slice apple in half, discarding the core.
  2. Slice thinly with a mandoline. Cut slices into halves and place in a microwave safe bowl.
  3. Fill bowl with enough water to cover the slices. Squeeze in a few drops of lemon juice.
  4. Microwave for 2 minutes on high.
  5. Drain apple slices and pat dry between paper towels.
  6. Roll out about 2 oz of the marzipan into a ⅛" thick rectangle about 2" high.
  7. Lay apple slices down the long side of the marzipan so the curved tops of the slices stick out beyond the edge.
  8. Fold the marizpan up to cover the bottoms of the apple slices, then roll up from one of the short edges so the tops of the apple slices form the petals of a rose. Press the marzipan together to seal the edges and hold the rose together.
  9. Repeat with rest of the apples and marzipan. You should be able to get about four to five roses with the marzipan. The rest of the apple slices can be arranged around the roses.
To assemble the tart:
  1. Preheat the oven to 350 degrees F.
  2. Fill the tart shell about three-quarters full with the frangipane.
  3. Place the apple roses in the frangipane where you like. Fill in the rest of the tart with the rest of the apple slices.
  4. Cover the tops of the roses with foil to prevent burning.
  5. Bake for about 45-55 minutes, until the frangipane is puffed and golden.
  6. Remove and let cool before serving.
Recipe by Dessert First at