Rose Apple Pistachio Tart

Desserts, Fall, Holiday, Pie

Rose Apple Pistachio Tart

I’m not going to lie to you and tell you this is one of those easy recipes that you can throw together on a whim…because it’s not.

It’s one of those things you make when maybe you’re feeling angsty and need to get lost in the process for awhile. You need to be a patient person. Maybe someone who likes to listen to music and think about their life…

If you are, then this is for you.

It also helps tremendously if you make the pistachio butter and pie crust the night before. And I’ll even go far as to say that you can use store-bought pie crust, too because this is a good amount of work.

Some people on the Instagram said they tried to make roses out of apples already and their apple slices kinda snapped and wouldn’t roll correctly.

Rose Apple Pistachio Tart

Rose Apple Pistachio Tart

Here are some tricks I found:

1. First step – Use nice crisp apples. I used a combo of Granny Smith and these fancy Pink Pearls Josh found at the market.

2. Send step – Get you a mandolin. You can’t do this without one.

3. Third step – Mandolin the slices thinly, until they’re bendable. This will depend on your apple. Test a few slices, see if you can roll them up, if not, then they need to be thinner.

ALSO, the thinner they are, the better they are to use at the start of your rose. I found this was key. The thicker slices can be used at the end when they don’t have to be so bendable. Does this make sense?

4. Get other people involved – This goes much quicker if there’s more than one person involved. Obvious advice, I know, but seriously get some helpers!

Rose Apple Pistachio Tart

Rose Apple Pistachio Tart

RoseApplePieTart-7

RoseApplePieTart-8

RoseApplePieTart-10

This tart is an updated version of this apple tart I made a super long time ago AND also inspired by Alain Passard’s very famous apple tart. I watched his Chef’s Table and I loved what he said. If you haven’t watched it, I’ll paraphrase. He basically said what he loves the most is design and construction.

I think I love that, too. ARE THE SAME?! I kid…

RoseApplePieTart-9

Rose Apple Pistachio Tart

Prep Time: 1 hour, 30 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 30 minutes

Rose Apple Pistachio Tart

Ingredients

  • 1 store-bought or homemade single pie crust
  • 1/2 batch of pistachio butter(you can also use store-bought almond butter if you want to skip a step!)
  • 4 to 5 crisp apples (about 3 pounds) of choice (I used a combo of Pink Pearl + Granny Smith)
  • Juice from 1 lemon, squeezed into a small bowl
  • 1 to 2 teaspoons powdered sugar, for dusting (optional)
  • Whipped cream or ice cream, for serving

Directions

  1. Remove your pie crust from the fridge and roll it out into a 13-inch circle (this can be eyeballed). If you’re using a homemade batch, you may need to let it chill on a lightly floured surface before rolling it out. Lightly flour your rolling pin and roll the pie crust, moving it every so often, and adding flour underneath it, if needed. Roll it over the rolling pin and onto a 9-inch tart pan. Gently give the pie crust some slack so it can lay flush to the crevices to the tart pan. Do this all the way around the tart.
  2. Take your rolling pin and roll it over the tart pan; the edges of the tart pan will cut the pie crust. Remove the scraps and set them aside. Transfer to the freezer to chill for 5 minutes (this will help with spreading pistachio butter onto the surface). Smear pistachio butter in an even layer to the bottom of the tart shell.
  3. Remove the core and slice the first apple in quarters. Using a mandolin, thinly slice the apples. You should be ending with sort of moon shape slices (see photo above for visual assistance). Lay about 15 to 17 slices (for bigger roses) or 8 to 10 (for smaller roses) side by side, overlapping them slightly, horizontally. Brush them with a bit of lemon juice.
  4. If you have any super thin slices, place them at the start of the “rose.” Roll up the apples, gently, going from the very thin slice to the end. Transfer it to the tart and push it slightly into the pistachio butter. This should hold it in its place. Repeat with the remaining apples.
  5. This does take a bit. It took me a solid hour and a half to do. I know, insanity. But it’s so much better with some music and a friend. I actually enjoyed myself.
  6. I alternated by putting the red apples roses next to the green apple roses. And made sure to include small roses next to big ones. When you’re all done, transfer the tart to a baking sheet and place that in your fridge for 1 hour. This will really firm up the pie crust and apples.
  7. When you’re ready, preheat the oven to 375 degrees F. Transfer the baking sheet with the tart to the oven and bake for 30 to 35 minutes, until the edges of the tart crust is lightly golden brown and the apples’ tops are lightly golden brown, too.
  8. Allow to cool slightly before slicing it up with a very sharp knife. Dust with powdered sugar if you like and serve with whipped cream or ice cream
http://www.acozykitchen.com/rose-apple-pistachio-tart/

Previous Post Next Post

You Might Also Like

29 Comments

  • Reply Miranda | Miranda's Notebook October 3, 2016 at 2:23 am

    Oh my goodness, what a thing of beauty! I would feel so proud to serve something like that at a dinner party. Not sure I could get my ‘roses’ so perfect but worth giving a go! xxx

  • Reply Julie Buck October 3, 2016 at 11:06 am

    Lovely! I’ve made just the apple roses by themselves, and you can do it without super-thin slices if you zap them in the microwave for about 15 seconds with a bit of lemon juice. Then they’re nice and bendy. However, then you wouldn’t be able to stick them into the pistachio butter and have them hold. I would probably jut use a toothpick or something stuck in very close to the open end to hold it together until the next rose is holding it in place. I love the look of the pink pearl apples – gorgeous! If you’re one of those people who can peel a whole apple in one long, curly piece, you could use the peeling edges here and there for a bit of extra color. But having the peel on the edges of the slices looks nice, too…

    • Adrianna Adarme
      Reply Adrianna Adarme October 3, 2016 at 4:26 pm

      ummm this is an amazing tip! I will definitely try this next time. If they’re bendable then they might be fine sitting and standing up in the pistachio butter. thank you SO much for this awesome tip. x

  • Reply Lori October 3, 2016 at 11:13 am

    This tart is stunning!

  • Reply Nina October 3, 2016 at 11:58 am

    Wow, looks so great! I’m sure it tastes great as well! Yummy!

    Nina of Pearlsheaven

  • Reply Celia Becker @ AfterOrangeCounty.com October 3, 2016 at 12:19 pm

    Congratulations! Your tart is absolutely stunning! You must have the patience of a saint, but lucky those that will get to enjoy the fruits of your labors. Cheers!

    • Adrianna Adarme
      Reply Adrianna Adarme October 3, 2016 at 4:38 pm

      hahah i think i do but only for tarts. ppl….not so much!

  • Reply Taste of France October 3, 2016 at 11:42 pm

    I have made the individual apple roses (you roll them up with strips of pie crust), and for those I blanched the apple slices in boiling water that has a bit of lemon juice. That makes them just soft enough to bend. Drain and pat dry so your crust doesn’t get soggy.
    I imagine it would work for these, too.
    Another tip: I roll out my pie crust dough as soon as I make it and then chill it. I read that the reason for letting dough rest is so the fats and proteins bind before baking. So while the dough is soft, I roll it out, then I let it do the resting.

  • Reply Mick October 4, 2016 at 9:25 am

    This is a work of art!! Looks delicious!!

  • Reply Rachel October 4, 2016 at 9:51 am

    WOW – this is amazing! Adding this to future rehearsal dinner/bridal shower ideas for sure!

  • Reply Tuesday Things. | How Sweet It Is October 4, 2016 at 12:14 pm

    […] Whoa whoa whoa how incredible is this apple pistachio tart? […]

  • Reply Sarjan Mammadova October 4, 2016 at 1:51 pm

    Pistacio and apples together? Sounds like an autumnal heaven. And I think that Autumn and Winter are perfect for these kind of projects. You can sit down and take your time by creating these beautiful roses. Details are what makes it so special. So inspiring. Thank you for the recipe!

    • Adrianna Adarme
      Reply Adrianna Adarme October 4, 2016 at 3:12 pm

      Exactly! You don’t have anywhere to go! It really is the perfect afternoon project.

  • Reply Kathryn October 5, 2016 at 6:23 am

    Oh my goodness! This is just beautiful! I’ve never actually heard of pistachio butter before…

  • Reply Tuesday Issues. | GetUsaNews October 5, 2016 at 11:59 pm

    […] Whoa whoa whoa how unimaginable is this apple pistachio tart? […]

  • Reply Amanda @ Cookie Named Desire October 6, 2016 at 6:13 pm

    This is just so beautiful. I can’t imagine what it must take to make all these roses. I really want to try it now though!

  • Reply Friday Faves October 7, 2016 at 5:21 am

    […] this rose apple pistachio tart the cutest thing you’ve ever […]

  • Reply NicoleLynn October 8, 2016 at 4:45 am

    This is absolutely stunning! I’ll have to wait for a day when I have the whole day to spend on making this! Kudos to you and your skill making all those roses! Thanks so much for sharing this 🙂

  • Reply The Sunday Post (2): A PCB Books Weekly Digest – PopCrunchBoom Books October 9, 2016 at 12:53 pm

    […] Rose Apple Pistachio Tart | Adrianna @ A Cozy Kitchen […]

  • Reply Georgiateacoffee October 11, 2016 at 12:29 am

    Apple is very healthiest fruit for health and making dish by the help of Apple also healthiest and tasty. Thanks for this healthy recipe .

  • Reply Lyndsay // Coco Cake Land October 12, 2016 at 2:14 pm

    Bazonk. This is the prettiest internet I’ve seen in a while. Love those apple roses and love the tips as noted above – PEOPLE ARE SMART!! Adding it to the make-list. Also your pictures are SMOKIN’. XO

  • Reply rachel s October 24, 2016 at 12:24 pm

    I made your other Rose Apple Pie/Tart which came out beautifully, so I’m looking forward to making this version. My coworkers were guinea pigs on my previous versions until I could get it perfect!

    • Adrianna Adarme
      Reply Adrianna Adarme October 24, 2016 at 10:28 pm

      ahhh this makes me so happy! this is definitely a more intense version of that one but if you’re looking for something fun to do, this is it!

  • Reply Miso Caramel Apple Pie November 21, 2016 at 12:00 am

    […] rose apple pistachio tart | black-bottomed pecan pie | walnut angostura pie | salty sticky toffee persimmon pudding | asian pear and apple pie | classic apple pie | rose apple pie with bourbon glaze | brûléed classic pumpkin pie | classic caramel pie with oat crumble […]

  • Reply Ana December 22, 2016 at 6:57 am

    This may seem like a silly question because it could compromise the tart, but I am allergic to pistachio… and all treenuts (not peanut). Any suggestions on what could be a delicious alternative? Thanks!

    • Adrianna Adarme
      Reply Adrianna Adarme December 22, 2016 at 8:35 am

      You know what would be good is if you mixed some peanut butter with a bit of powdered sugar and then smeared that on the bottom of the tart. OR you could combine 2 tablespoons of sugar + water + a splash of bourbon and warm it until the sugar dissolves and brush that on the top after it bakes. Almost like a sweet bourbon syrup.

  • Reply Boxon May 8, 2017 at 8:59 pm

    A very beautiful rose cake! It must have delicious tasted … made me hungry 🙂

  • Leave a Reply