- Hey everyone.

Welcome back to another episode of "The Baking Journal."

A little while ago, I was watching an old episode of Julia Child and she made this awesome looking apple tart, which then inspired me to make this apple rose tart.

It really is beautiful, and it's easy.

Let me show you how to do it.

We are starting our apple tart by making this crust, and I am going to tell you that this crust is so easy, so delicious.

You are going to do it over and over and over again.

We are using all purpose flour, and to that, we're adding some granulated sugar, a half a teaspoon of salt.

Give that a nice little whisk, and then we're adding extra virgin olive oil and two tablespoons of water.

And now we're just gonna stir this till it becomes a nice soft dough.

And all we're gonna do is press it into our tart pan that has a removable bottom.

All right, it's looking pretty good.

And see how easy that was.

Now all I'm gonna do is take a piece of aluminum foil and cover it up and put it into a preheated 350 degree oven for about 20 to 25 minutes, just so it gets a nice light, golden brown.

(gentle music) Ooh, looking good.

So you can see that some areas kind of puffed up.

Easy fix is just take a spatula and just kind of press gently to kind of flatten those out.

I'm gonna set this aside and let this cool.

And then we will start working on our filling.

So the secret to making that top of the tart really, really beautiful and rose-like is slicing these apples as thin as you can.

I'm leaving the apple skin on, because that gives it a kind of a nice little color.

We're just gonna cut an apple in thirds and get around our core using mandolin.

And remember, we want the skin of the apple.

That's gonna be our outer edge.

So think about that when you're slicing.

And see, we have lots of little pieces, and we're gonna have different size pieces, which is gonna be important when we go to shape our rose.

Put your slices into a bowl.

I've just got lemon juice from one lemon and some water.

And this not only serves to keep them from browning, but also kind of softens them up a little bit so that it'll make it easier for us to actually shape our apples.

So we are going to take our applesauce filling and put that into the bottom of our tart.

I used all different varieties so I could get like kind of a complexity of flavor in my applesauce, chopped 'em up, peeled them, put 'em in the oven with a little bit of butter, and just let them bake for about 40, 50 minutes, and they became really nice and soft and wonderful.

We're just gonna start our tart on the outer edges and go in concentric circles all the way around.

And we're just going to overlap as we go.

So as we get closer to the center, it's gonna be important to choose some of your smaller ones so that they can start to fit, but also not break on you as you're trying to mold them into the center here.

For the very center, look for one of your thinnest apple slices.

Roll it up and place that in the center nice and straight.

And so now all we're gonna do is I've melted a tablespoon of butter and we're just gonna cover these apple slices with our butter.

And I've got three tablespoons of just regular old granulated sugar, and I'm just going to sprinkle it all over the apples.

We're gonna put this chart into a preheated 350 degree oven for about 45 minutes until it's nice and bubbly and golden brown.

Here's our tart, still warm out of the oven, and we're gonna glaze it with some apricot jam.

So our glaze is nice and pretty and shiny.

Here it is, a beautiful rose apple tart.

I'm gonna give it a try.

This tart is out of this world.

It has the creaminess from the filling.

It gives you a little tart, a little sweet, along with the texture of the rose design with those sliced apples.

You have a little crunch and the tart crust, mm.

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