Easy Apple Rose Tart with Dulce de Leche
This stunning dessert is delicious, yet surprisingly easy to make! Wow your guests with this heavenly apple rose tart with dulce de leche!
Servings 8 -10
Equipment
- one 11-inch (28 cm) or 9-inch (23 cm) tart pan with a removable bottom
Ingredients
For the pâte sucrée
- 2 cups (8.8 oz / 250 g) all-purpose flour
- a pinch of salt
- 1 tablespoon sugar
- 1 stick + 1 tablespoon (125 g) unsalted butter, cut into cubes
- 1 egg yolk
- 4 tablespoons (1.8 fl oz / 50 ml) ice water
For the filling & topping
- 1 can ready-made dulce de leche (13.4 oz / 380 g)
- 4 - 5 Gala apples, cored and cut into ⅛ inch / 3 mm thick slices
- ½ teaspoon ground cinnamon
Instructions
Make the pâte sucrée
- In a food processor, pulse together the flour, salt and sugar until combined.
- Add the cubed butter, a few at a time (I do it in 3 batches), and pulse until the dough looks like coarse crumbs.
- In a small bowl, mix the egg yolk together with the ice water and slowly add it to the flour mixture. Pulse until the dough comes together.
- Place the dough on a lightly floured surface and roll into a ball. Then shape it into a flat disk. Wrap the disk in plastic wrap and refrigerate for 30 minutes.
Prepare the filling & topping
- In a small bowl, stir the dulce de leche a few times to make it creamier and easier to spread. Set aside.
- Cut the cored apples in half. Place the cut side down and thinly slice them (about ⅛ inch / 3 mm thick). Place them in a bowl and cover with plastic wrap to prevent browning. Set aside 3-4 really thin slices in another bowl with a few drops of water.
- Preheat oven to 392 °F / 200 °C.
- Roll out the dough and fit into the tart pan.
- Spread the dulce de leche on the bottom of the crust.
- Starting from the edge of the tart, place overlapping apple slices vertically, cut side down. Each slice should overlap the previous one halfway.
- Continue arranging the apple slices tightly into a spiral until you reach the center of the tart.
- Roll the 3-4 very thin apple slices together into a spiral shape. Place it in the center of the tart.
- Sprinkle the entire tart with cinnamon.
- Bake for 35 minutes or until it's golden brown.
- Allow it to cool for at least 1 ½ hours before slicing.
- Enjoy!
Notes
Cover any leftovers with plastic wrap and refrigerate for up to 3 days.
MAKE-AHEAD TIP
The tart dough can be frozen for later use. I wrap it in plastic wrap and then place it in 1 or 2 freezer bags to prevent any odors from being absorbed. It can be frozen for up to a month. To thaw, just put it in the refrigerator the night before you want to use it.
Pâte sucrée from https://thefrenchcookingacademy.wordpress.com/2018/05/23/french-style-lemon-tart/
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