Rose Apple Tart

I love pie. That simple statement can open up a world of possibilities in the kitchen. There are so many different ways to make pie, and there are so many different flavours. Pie all depends on you and how you like it. It can be sweet, savory, runny or firm. 
The real question is, what is the difference between pies and tarts? Well, tarts are usually made in a dish with a removable bottom so you can take them out before serving, the crust is made from pastry dough, it should be crumbly yet sweet. Where as pies are served from the pan they are baked in and the crust is traditionally made from flour, salt, cold water and shortening. The crust should be flaky and well,  taste like nothing.

Sorry I mislead you, but today we are making tarts. Go home pie lovers. Even though you people were hoping for pie, I won't let you down. This tart will taste just like a classic apple pie. So get your sleeves rolled up and put on an apron because it's baking time.

Rose Apple Tart

Makes four 4" tarts

Pastry

112g                       butter
100g                       superfine sugar
1 egg
250g                       a.p flour
1/4 tsp                    cinnamon

In a blender mix the butter and sugar until smooth. While mixing add egg, blend. Next add flour and cinnamon mix until incorporated. Roll into a ball and chill in plastic wrap for one hour. The amount of flour in tarts should not be tampered with, so instead of flouring your surface, place down plastic wrap, then your dough with another piece of plastic wrap on top of it. With a rolling pin roll out until 1/4" thick. Transfer into greased tins press and cut the access off. Chill for half an hour.

Filling

3-4 red apples
1+1/2 tbsp                sugar
1/2 tsp                      cinnamon
1/4 tsp                      nutmeg
1/4 tsp                      ginger
1 tbsp                       melted butter

Slice up your apples so they are really thin, place in a bowl. Stir in sugar, cinnamon, nutmeg, ginger, lemon juice and butter. If your apples snap when bent, pop into the microwave for a bit so they are pliable. Start at the edges and work your way in overlapping the apples so they layout like a rose.
Bake for 20-25 minutes at 350 degrees until the apples look partially dry and the pastry is golden brown. Remove from tin when completely cooled. Enjoy!

Comments:

-Cut your apples thin. If not, even if you warm them, they won't bend or fold nicely.
-Use a mandolin, if you have one, it works even better.
-If you find you want it more caramel-y drizzle some caramel on top, or combine brown sugar and melted butter and pour into the bottom of your tart before layering your apples.

Even if you are a pie lover, I'm sure this recipe will convert you to being a tart lover. I mean what's not to love, right?

Update: Changed Pictures

Elanne Boake