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Apple Rosette Frangipane Tart #AppleWeek #Sponsored

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.


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*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.

Comments

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

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

    ReplyDelete

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