Rose Apple Pistachio Tart
User Reviews
5
6 reviews
Excellent
-
Prep Time
1 hr 30 mins
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Cook Time
40 mins
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Total Time
2 hrs 30 mins
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Servings
8 -10 servings
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Calories
146 kcal
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Course
Dessert
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Cuisine
Mediterranean
Rose Apple Pistachio Tart
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Assemble a stunning Rose Apple Pistachio Tart and watch as it becomes the star of any gathering!
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Ingredients
- 1 pie crust store-bought or homemade; single
- 1/2 pistachio butter you can also use store-bought almond butter if you want to skip a step!, batch of
- 4 to 5 apple about 3 pounds of choice (I used a combo of Pink Pearl + Granny Smith, crisp
- lemon juice squeezed into a small bowl, juice from 1 lemon
- 1 to 2 teaspoons powdered sugar for dusting (optional)
- Whipped Cream for serving, or ice cream
Instructions
- Remove your pie crust from the fridge and roll it out into a 13-inch circle (this can be eyeballed). If you’re using a homemade batch, you may need to let it chill on a lightly floured surface before rolling it out. Lightly flour your rolling pin and roll the pie crust, moving it every so often, and adding flour underneath it, if needed. Roll it over the rolling pin and onto a 9-inch tart pan. Gently give the pie crust some slack so it can lay flush to the crevices to the tart pan. Do this all the way around the tart.
- Take your rolling pin and roll it over the tart pan; the edges of the tart pan will cut the pie crust. Remove the scraps and set them aside. Transfer to the freezer to chill for 5 minutes (this will help with spreading pistachio butter onto the surface). Smear pistachio butter in an even layer to the bottom of the tart shell.
- Remove the core and slice the first apple in quarters. Using a mandolin, thinly slice the apples. You should be ending with sort of moon shape slices (see photo above for visual assistance). Lay about 15 to 17 slices (for bigger roses) or 8 to 10 (for smaller roses) side by side, overlapping them slightly, horizontally. Brush them with a bit of lemon juice.
- If you have any super thin slices, place them at the start of the “rose.” Roll up the apples, gently, going from the very thin slice to the end. Transfer it to the tart and push it slightly into the pistachio butter. This should hold it in its place. Repeat with the remaining apples.
- This does take a bit. It took me a solid hour and a half to do. I know, insanity. But it’s so much better with some music and a friend. I actually enjoyed myself.
- I alternated by putting the red apples roses next to the green apple roses. And made sure to include small roses next to big ones. When you’re all done, transfer the tart to a baking sheet and place that in your fridge for 1 hour. This will really firm up the pie crust and apples.
- When you’re ready, preheat the oven to 375 degrees F. Transfer the baking sheet with the tart to the oven and bake for 30 to 35 minutes, until the edges of the tart crust is lightly golden brown and the apples’ tops are lightly golden brown, too.
- Allow to cool slightly before slicing it up with a very sharp knife. Dust with powdered sugar if you like and serve with whipped cream or ice cream
Nutrition Information
Show Details
Calories
146kcal
(7%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
88mg
(4%)
Potassium
118mg
(3%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
49IU
(1%)
Vitamin C
4mg
(4%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 88mg | 4% |
| Potassium | 118mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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