Skip to main content

Apple Rosette Frangipane Tart #AppleWeek #Sponsored

By
This post written by me on behalf of Imperial Sugar, a sponsor of #AppleWeek. 
Products for recipe development and review were provided; prizes were donated for the giveaway, 
and this page may contain affiliate links.

Phew! What a week! So many apples creations from the #AppleWeek crew. And many, many thanks to Carlee of Cooking with Carlee for organizing this fantastic event.


In case you are just finding this now, I posted several recipes through the event: Seared Steak with Envy-able Apples, Grilled Cheddar Cheese with Apples and Hatch Chile Hot Sauce, Baked Chai-Spiced Apple Chips, Apple Butter-Glazed Chicken Wings, Bulgogi-Inspired Oven Beef Jerky, and Gingered Apple Triffles. So much delicious fun.

Don't forget to check out the prizes and enter the giveaway on my kick-off post. And let's start with the final collection from the other bloggers...

Saturday Recipes

Apple Rosette Frangipane Tart

This is one of those desserts that looks impressive while not being that difficult to create. I will admit that my rosettes aren't picture perfect, but they get the idea across...and they are tasty.

Ingredients
Tart Crust
  • 1-1/2 C flour
  • 1/2 C ground almonds
  • 1/2 C powdered sugar (prefer Imperial Sugar)
  • pinch of salt
  • 3/4 C butter
  • 2 to 3 T water
  • 2 to 3 T vodka (use whatever alcohol you want - or more water)
Frangipane
  • 1 C ground almonds
  • 1/4 C granulated sugar (prefer Imperial Sugar)
  • 1/4 C powdered sugar (prefer Imperial Sugar)
  • 2/3 C melted butter
  • 1 large egg
  • 1 t pure vanilla extract
  • 1 t pure almond extract
Rosettes
  • 4 apples, thinly sliced
  • 1/4 C honey
  • sugar for garnish, if you like
Procedure

Tart Crust
Preheat oven to 350 degrees F.

Mix the flour, ground almonds, powdered sugar, and salt together; rub in the butter until the mixture resembles coarse breadcrumbs.

Alternatively stir in water and vodka, if using, until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a tart pan. Prick crust with a fork to prevent bubbling. Bake for 20 minutes at 350, or until a light golden brown. In the meantime, make the frangipane.


Frangipane
Mix everything together to form a paste. Once the tart crust is cooked, spread a layer of frangipane over the bottom. Bake for 20 minutes. While the frangipane is baking, prepare your rosettes.


Rosettes
Thinly slice the apples with a mandolin slicer.


Lay the slices in a row and roll them to form rosettes. Press the apple flowers into the partially baked frangipane. Repeat until the pan is full. Drizzle with honey and return to the oven for 30 to 35 minutes. Let cool for 15 to 20 minutes before removing the tart from the mold.


Remove tart from the pan. Sprinkle with some sugar for "sparkle", if you like. Slice and serve.


Find the Sponsor
On the web, on Facebook,on Pinterest, on Instagram

*Disclosure: I received products for recipe development and generating social media traction. My opinions do not necessarily reflect the opinions of the manufacturers of this product or the organizers of #AppleWeek.
Labels:

Comments

  1. KarenSeptember 29, 2018 at 9:04 AM

    OMG. This is gorgeous and it doesn't sound too hard even if it looks "fancy!"

    ReplyDelete
  2. A Day in the Life on the FarmOctober 2, 2018 at 3:57 AM

    I can't believe we survived two events back to back. Look at you going out in style!!

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more