Ann Reardon

Rose Apple Pie Recipe

rose apple tart recipe video ann reardon


This dessert is a real crowd-pleaser with a delicious bouquet of gorgeous red apple roses, rich creamy custard and crisp pecan pastry. It’s beautiful enough to take centre place on a Christmas dessert buffet … but why wait when you could share it over afternoon tea with old friends. We’ve just returned from a short trip to Melbourne, where we spent several days eating delicious food, swimming in the backyard pool and swapping stories with some of our closest friends. The afternoons drifted by so easily. Nobody dressed to impress, the kids forgot about their iPads and the conversation (and laughs) just flowed. I guess it’s true what they say – the simple things in life are often the best.

One of the challenges I faced with this recipe was how to keep the red colour of the apples because when heated they turned brown. Watch the video above to find out the secret to softening apples, as if they are cooked, without heating them. You’ll be surprised.

rose custard apple tart recipe dessert 5 keep apples red

To make the red rose apple tart you will need:

250g (8.82 ounces) or 1 1/2 cups plus 1 Tbsp plain or all purpose flour
125g (4.41 ounces) or 1/2 cup plus one Tablespoon unsalted butter
100g (3.53 ounces) or 1/2 cup caster sugar
60g (2.12 ounces) or ½ cup pecan nuts processed until fine (optional)
1 egg
Rub butter into flour, add pecans and sugar, add egg. Roll out thinly between two sheets of plastic wrap.
Line the pie dish with the pastry. Bake in the oven until crisp.

Jam Glaze
80g (2.82 ounces) or ¼ cup jam (jelly if you are in the USA)
1 Tablespoon water
Heat in a saucepan, strain through fine sieve, brush onto base using a pastry brush.

red rose apple tart video recipe ann reardon

200millilitres (6.76 fluid ounces) or 3/4 cup plus 1 Tbsp milk (4% fat)
60g (2.12 ounces) or 4 egg yolks
37g (1.31 ounces) or 3 Tbsp caster (super fine) sugar
14g (0.49 ounces) or 2 Tbsp cornflour (cornstarch)
100millilitres (3.38 fluid ounces) cream (35% fat)
vanilla to taste
Whisk together the yolks, sugar and cornstarch and a little milk. Heat remaining milk on stovetop and bring to the boil. Add in slurry and boil to thicken. Stir in cream and vanilla.

red rose apple tart apple roses
Red Apple Roses
16 red apples – look for large and red all over
125millilitres (4.23 fluid ounces) or ½ cup fresh orange juice
105g (3.7 ounces) or ½ cup sugar
110g (3.88 ounces) or ½ cup melted butter
Slice apples with mandolin, place in bowl with sugar butter and orange juice mixture. Leave to soak for 10 minutes.
Assemble the rose apple tart as shown in the video.

rose apple tart recipe video ann reardon
by Ann Reardon Copyright 2015 How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
Stores that sell my book listed by country:
All recipe quantities in the book are in grams, ounces and cups.

128 Comments View Comments

  1. Rating: 5

    Followed the cookbook recipe. The bake time for the crust seems a bit long and my crust just a bit too browned. I used actual vanilla bean in the cream instead of vanilla extract (because I had run out and forgot to buy more). The apples did indeed take a lot of time and it was a very messy process, but the results were worth it. This tart turned a lot of heads when it was brought to the table.

  2. Rating: 4

    I made this for the Jewish new year (Rosh Hashana) this weekend for my family. It’s traditional to eat apple with honey so it was a perfect occasion for this.

    The cake really is beautiful. I sliced half an apple each time in the mandolin, and ended up using only 5 whole apples.
    However, it is very time consuming and very sweet, The overwhelming response was that it was really beautiful, really special (with the Cream + orange + apple combo) but way to sweet to eat more than a couple of bites of.

    I think I will make this again, with the help of some family mambers creating the roses. HOwever I will adjust the amount of sugar both in the apple marinade and in the tart shell itself.

    But overall, this is a genius recipe, Really Ann, brilliant work. Thank you!

  3. Looks great!

  4. Rating: 5

    Hi Ann I love your recipes! What temperature would this need to be baked at in a fan oven?

  5. Rating: 5

    Hello Ann, Thank You for a Brilliant recipe! The results are breathtaking. One question, is there anything needed to flavor the apple rosettes themselves? How can one flavor them up, or will that cause them to discolor. Thank You.

  6. Rating: 4.5

    If you are making it for a party, can you do the crust and custard the day before and you make the roses the day of?

  7. Rating: 5

    Do you have to seal it with the jelly glaze? What happens if you don’t?

  8. Rating: 5

    omg i loved this recipe!! specially the pastry, i used 60g of brazil nuts and it was so yummy.
    the only thing that didn’t work for me was the method used to soften the apples, so i had to heat them. it was still great tho!! i just didn’t get that vibrant color
    ps: i know it doesn’t look great, i’m only 13 and i don’t make tarts often lmao
    lots of love from brazil, ann ??

  9. Rating: 5

    I gave it a go!! Bit of a time crunch so did a more abstract loose version of the flowers! My mom lovvved it for her birthday 🙂

  10. Rating: 5

    Hi Ann,
    I took some of this recipe, but I changed quite a bit.
    I switched the custard part for cheesecake, and I was not comfident enough to do several small roses… So I made a single big one. And I put cinnamon on the apples after strainging them…
    This is the first time that I altered a recipe where my outcome was actually delicious.
    So thank you for the inspiration and help!

    • Awesome Charlotte, it looks fantastic ?? experimenting is all about learning what will and won’t work. Every experiment that you’ve done before that didn’t work still taught you something.

  11. Rating: 4.5

    Hello. I wanted to ask if it is ok, to heat the pie up a bit. I want to serve it warm, with a bit of valilla ice cream. But I don’t know if it won’t ruin the pie

    • Hi Magdalena. You could heat it up but the apples won’t stay red on the edges, the custard will be runnier – so hard to slice. Perhaps cut one slice and heat that to see if you’re happy with the result before heating the whole pie.

  12. Rating: 4

    So I made the pie crust and forgot the egg and it was perfect, I rolled it out and it was like a perfect pie crust. Then I realized I forgot the egg, rolled it back into a ball, mixed in the egg and it was so gloopy and sticky and the crust became very puffy when it baked. I would be curious to make this again without the egg. Also, the custard didn’t fill up the pie, only about 1/3rd full

    • Hi Dusty, the more you knead the dough the more the gluten develops so it will change the texture of the pastry. Finishing the pastry then adding in the egg will be over-working the pastry. That said yes you can make this pastry without egg if you prefer and it will be a stiffer pastry, easier to roll but a bit more of a chewy texture. With the egg makes a soft dough, that is why you need to use the plastic wrap to support it as you put it into the pie dish. It is a bit harder to handle, but It makes for a richer, almost shortbread textured crust.

  13. Rating: 3.5

    Jam and jelly are 2 totally diffrent things. We have both in the us

    • Yes, but she specified that in the US we call the stuff she used as “jelly”.

    • Hi Silva, In Australia jam = made from fruit and sugar and sets using pectin that is either naturally in the fruit or added. That’s what you want to use in this recipe.
      jelly in Australia = no fruit just flavouring, colour, sugar and gelatine.

      • So, basically for the US, use jam. Jam in the US is made with fruit pulp where jelly is fruit juice. At least that’s what my research on the differences of the two products came to

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>