[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ custom_padding=”0px||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Is there anything prettier than a French Rose Tart?[/et_pb_text][el_masonry_gallery image_ids=”831,834″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Thankfully it’s not nearly as difficult to make as it looks! Let me show you how 🙂

Rose Tart Upgrades

This French Apple Tart got a slight makeover by adding a ginger spiced pear compote rather than the traditional apple. Then, to enhance the rose look, I used a wild chokecherry syrup as a glaze rather than a clear one like apricot.[/et_pb_text][el_masonry_gallery image_ids=”844,843″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]

Ginger + Pear Compote

First, begin by making the Ginger + Pear Compote. Peel and dice the pears and add them to a pan with apple juice, lemon juice, cinnamon, ginger and vanilla.[/et_pb_text][el_masonry_gallery image_ids=”873,872″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Cook over medium-low heat for 10 – 15 minutes, until the liquid is gone and the pears are soft. Lightly mash with a fork, leaving it chunky, and set aside to use later.[/et_pb_text][el_masonry_gallery image_ids=”857,856″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]

Pie Crust

I recommend using my Practically Foolproof Pie Crust for this recipe. You can find my technique and tips plus helpful videos here.

[/et_pb_text][el_masonry_gallery image_ids=”876,875,874″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Roll out (1) pie crust and line a tart pan, cutting off the overhang. A tart pan is slightly different than a pie pan in that it has straight sides rather than sloped. You can use a pie pan for this recipe if you don’t have a tart pan. You can use the scraps to make apple shapes or dust it with cinnamon and sugar and bake for a delicious snack.[/et_pb_text][el_masonry_gallery image_ids=”866,861,859″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Next, fill the bottom of the tart shell with the Ginger + Pear Compote.[/et_pb_text][el_masonry_gallery image_ids=”855,852″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]

Apples

Choose any apples you like for this tart. I prefer a slightly sweet apple that is firm like a Pink Lady or Pink Pearl.[/et_pb_text][el_masonry_gallery image_ids=”879,880″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Peel the apples and slice off the cheeks. (You can also leave the peel on if your prefer.) Then evenly cut into very thin slices. Squeeze a bit of lemon juice on the apple slices to help prevent them from browning as you work. Arrange the apples on top of the pear compote in concentric circles, overlapping the slices.[/et_pb_text][el_masonry_gallery image_ids=”851,850,847″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]

When you reach the middle, bend the slices to create the center of the rose.

Bake + Glaze

Bake the tart until golden and remove from oven. Once the tart has cooled, brush with a jelly or syrup of your choosing to create the beautiful glaze characteristic of this tart. Serve with dollops of Bourbon Chantilly Cream or Vanilla Ice Cream!

What’s the prettiest pie you’ve ever made or seen?

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