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apple rose tarts

blackberry apple rose tarts

blackberry dyed apple frangipane tarts
Course Dessert
Cuisine european


  • mandolin slicer


  • shop bought short crust pastry

For the apples

  • 1 & 1/3 cup blackberries fresh or frozen
  • 1 & 1/2 cups water
  • 3 apples eating apples like pink lady
  • 1 lemon
  • 1/4 cup sugar


  • 3 tbsp butter (softened)
  • 1/4 cup sugar
  • 1/2 cup ground almonds
  • 1 large egg
  • 3/4 tsp vanilla bean paste
  • 1 tbsp all purpose plain flour
  • pinch of salt


  • 1. Add berries, water and sugar in a pan and simmer until the fruit has broken down and the liquid is dark red. While that is simmering, peel apples and slice very thinly with a mandolin. Cut lemon in half, squeeze one half of the lemon into the berry juice then add the apple slices to the hot liquid. simmer for 3/5 minutes remove from heat.
    2. Place the halves of lemons on top to weigh the apples down, let cool, cover and place in the fridge overnight. The longer you leave them the deeper the colour.
    3. Line four mini tart tins with pastry and make leaves with the offcuts. line tarts with baking paper and add baking weights blind bake tarts for 15 minutes .
    4. Brush leaves with egg wash and bake until golden.
    5. Make frangipane by creaming the butter and sugar together. Then add the egg and mix again and finally add the vanilla, ground almonds and flour with a pinch of salt then mix.
    6. Divide between tart shells so you have a thin layer of frangipane in each.
    7.Strain apples but keep the juice. Pat the apples dry and arrange in tart shells like a rose. Do this by rolling the apples up into rosettes.
    8. Bake for 20 minutes at 160c fan or 180c 350f.
    9. Add ½ Cup of the reserved juice and ½ cup sugar in a pan and reduce until thick and syrupy .Once tarts are cooked brush the apples with syrup to make them shiny and bake for 5 more minutes. place on the pastry leaves.
Keyword apple