Rose Apple Pie Recipe
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.
To make the red rose apple tart you will need:
Pastry
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.
Custard
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 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.
by Ann Reardon
My Cookbook
Stores that sell my book listed by country:
http://bit.ly/ARcookbook
All recipe quantities in the book are in grams, ounces and cups.
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All your desserts look really good. Great job!!!
That looks very good. Great job!!!
made this pie tasted delicious, thank you so much @howtocookthat for this tutorial
That is great to hear nicole!
What type of cream should I use since I’m in the Phillipines?
Hi, i plan to make this dish for val’s day. is it possible to keep the crush overnight in fridge and put the jam,custard, and apples in the next morning?
Hi nikolas, Yes you can make the crust the day before.
Wow it’s wonderful . I didn’t expect it would be like that
Hi Ann!
We (my husband and I) love your recipes and your channel at YouTube! We made this Rose Apple Pie recipe and you can see the gorgeous result of it at the picture!!!
We are from Brazil, and we love to follow your recipes and your tips!
Thank your for share with us your cooking knowledges!
Ilma❤Marwin
Greta work Ilma!!
do we have to use apples? can we used other fruits as the topping? can we use no toppings?
Hi Just wondering, you can adjust the toppings but of course it won’t be an apple pie and you may not be able to create a similar design on the top.
i asked my mom and she said strawberry however i would like your opinion on the matter.
hi, i want to try this recipe, however, what kind of jelly or jam should i use for the glaze? apple ,grape, strawberry? i’m really con fused about this.
Hi Ada, strawberry will work well, but use whatever you have on hand.
i tried this at my hen party
last Friday and my guests loooooooooved it
thank u sooooooooooooooooooo so much
I love your YouTube channel and I make your desserts often. I’ve been baking my whole life and I have say that these apple roses gave me nothing but grief. I tried all five settings on my mandolin, three different kinds of apples, and tried adjusting the orange juice mixture and I only got a handful of decent looking roses. It tasted great but the technique must be a special gift of yours. Thank you for the recipe. I’m sure it will be a hit at the party tonight even though it won’t be add beautiful as I expected.
Amateur attempt by 3 biology students in Greece. We love your page and this one is one of our favorite recipes although we had some technical difficulties while making the apple roses, so we improvised with a different design.
Thanks Jane_Johanna_Lydia. We can’t see your pic but love that you gave it a go. Hope it tasted yum!
What is the best way to serve this one? I can’t seem to figure out how to slice it and still have that same impact of beauty. TIA
Hi Jenspice, Ann suggests serving it cold as it will slice and serve more easily.
Wow! A pastry crust I can make with my fingers! And it’s the perfect foil for the creamy custard. I may run out of time and just make a row of roses around the outside edge (so each slice can have 1-2) and layered circles in the middle. What a great recipe! Good thing I have a family potluck coming in late Dec. as a perfect excuse to make this. Yum!
Looks amazing! How far in advance can you make this pie? Will it keep in the fridge without the apples turning brown?
Hi A, the pie should keep for a day or so. As it is fresh fruit it needs to be consumed within a day or two.
i dont know how many degrees and how long the tart should be in the oven— both the recipe and video did not mention–
Hi Neri, Use a moderate oven and cook for around 20 mins.
Love this, would like to try. How can this b oriented?
Love to try this. I see no print recipe on the site of this.
Hi Ann, looks beautyful! Did you cone across the french cook Alain Passard’s Video about ” tarte bouquet de roses” on Youtube? He does something similar, but i must say the pink colour on yours makes the difference! Enjoy Christmas Preparations and thanks for ur postings, Laura
Oh my God you are a mind reader! I was going to write you and ask for a recipe just like this one! I tried to meke something similar for Jewish new years in September (apple cakes are traditional desserts for this occasion) but it didn’t go so well…. Can’t wait to try yours! Love your chanel!