With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. Serve warm or at room temperature.For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. With a pasty brush, brush the glaze all over the apples. Warm the jam in a saucepan with a teaspoon of water until runny. Remove the tart when the edges are golden brown and cool on a rack while you prepare the glaze. Check on the tart periodically to ensure the edges aren’t burning. I found that the butter melted over the edge of the tart making a mess in the oven, so a cookie sheet is highly recommended. Place the tart pan on a cookie sheet and bake for 40 to 45 minutes. Then dot the crust evenly with the butter pieces. Sprinkle 3 tablespoons of sugar and a pinch of flaky salt over the top of the apples. The last slice in the center should be rolled in a circle for the center of the “rose.” Each apple slice should overlap its neighbor by half as you work your way towards the center.Īs you move towards the center, the apples will get trickier to bend so I sliced some thinly with a sharp knife for better malleability. The apples should stand on their flat edges, leaving the rounded, petal-like skin sides up. Use the largest slices for around the outermost rings of the tart, gradually getting smaller as you spiral in to the center. Sprinkle 1 tablespoon flour and 1 tablespoon sugar evenly on the bottom of the shell. To prevent browning, sprinkle a little fresh lemon juice over all the apple slices. Once sliced, sort the slices into small, medium and large pieces. Use a mandoline to slice the apples into 1/8” slices. When you take it out of the oven, let it cool slightly while you prepare the apple slices.Ĭut three large chunks around the apple, leaving a triangular core. Line the dough with aluminum foil, covering the edges. Preheat the oven to 375☏ and move the rack to the middle. You can make this part of the recipe well in advance and keep frozen (wrapped in airtight plastic) until you’re ready to bake. I use a stainless steel measuring cup to help press the dough in evenly around the pan.įreeze the dough in the pan until firm. Add water a teaspoon at a time until the dough holds together on its own.īutter a 9-inch round tart pan and form the dough into the pan, pressing up the sides of the pan. The mixture will be crumbly but will stick together when pinched. Finally, add the egg yolk and vanilla and pulse until just incorporated. Add the butter and pulse until the mixture resembles peas. New York Times Rose Apple Tartġ0 tablespoons unsalted butter, cold and cubedģ tablespoons unsalted butter, cold and cubedįor the crust, combine flour, powdered sugar and salt in a food processor and pulse to combine. I was more than happy to enjoy a piece the next day with my coffee. And the crust recipe has become my new standard for how a tart should taste. I used Honeycrisp apples for their pink skins, which is one of the suggested varieties to use, and they provided the right balance of sweetness and tartness. Not only is it undeniably pretty, but also supremely and wonderfully delicious, as well as easy to assemble. I was dazzled the image of this New York Times Cooking recipe for their Rose Apple Tart and was determined to make it for Thanksgiving this year.
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