French Apple Rosette Tart – tarte aux pommes

Welcome to my blog and first post! 😀  If I got a dollar every time someone tells me to start a blog or asks for a recipe, I’d have enough money to buy a loaf of bread from every bakery in the country. I’ve been wanting to start a baking blog for a long time, and to go with the whole Buns N’ Roses thing, lets start with a ROSEtte tart!


If you wanna get fancy, its tarte aux pommes in French. This may look very complicated, and it kind of it since it is done in 3 parts, but its really more time consuming than difficult.


I’ve tried lots of tart shell recipes and tart pans. A good recipe and method certainly helps, but a good quality pan makes a huge difference! My favorite is the Chicago Metalic 10inch tart pan. Together with this recipe I don’t need pie weights and the crust doesn’t shrink after par baking!


5 from 1 reviews
French Apple Rosette Tart – tarte aux pommes
Prep time
Cook time
Total time
Serves: 10 inch tart
  • Tart Crust:
  • 1½ cups all purpose flour
  • ½ cup powdered sugar
  • ¼ teaspoon salt
  • ½ cup very cold butter
  • 1 egg
  • Glaze:
  • ½ cup marmalade or apricot jam
  • ½ tbsp Triple Sec
  • ½ tbsp Grand Marnier
  • Apple Filling:
  • 2 lbs apples* (peeled, cored, sliced)
  • 2 tbsp butter
  • 3 tbsp white sugar
  • ¼ tsp cinnamon
  1. STEP 1: Tart Crust
  2. Cut butter into little pieces, put into the freezer.
  3. In a food processor, pulse flour, sugar, and salt together. Drop frozen butter in a few at a time, and pulse until butter is roughly incorporated.
  4. Add egg, and mix until the machine can no longer mix the ingredients any further.
  5. Empty contents onto a clean work surface, gently mix the dough to ensure everything is mixed together. Roll it into a ball, and refrigerate for at least 1 hour wrapped in plastic wrap.
  6. Butter and flour your tart pan.
  7. Using a rolling pin, roll your chilled dough into a flat disk on a lightly floured surface until its big enough to cover your tart pan including its raised sides.
  8. Carefully transfer your dough over the pan, press down along the bottom and sides. Remove any over hanging excess by rolling the rolling pin on top of the pan.
  9. Wrap your pan with plastic wrap and refrigerate for at least an hour. Overnight works too!
  10. Preheat oven to 375F. Butter one side of a piece of foil large enough to cover the dough, and press the buttered side down tightly against the crust. Bake for 20 mins.
  11. STEP 2: Glaze
  12. Microwave the jam until its almost hot, about 45seconds.
  13. Add in alcohol.
  14. Spread evenly across the tart shell with a pastry brush.
  15. STEP 3: Apple Filling
  16. Melt butter in a pan and add sugar, cinnamon, and apples.
  17. Cook gently for a few minutes until just a little softer. Do not over cook (or they'll be too mushy to arrange).
  18. Neatly arrange apple slices into a rosette starting from the outer rim.
  19. Bake at 350F for 20-25mins. **


And that’s it! That was my first post! Really hope you enjoy making and eating this beautiful delicious French Apple Tart. I have a looot of recipes I need to catch up on, so keeping checking more for more! 😀



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  2 comments for “French Apple Rosette Tart – tarte aux pommes

  1. November 18, 2014 at 4:44 PM

    This tart is so gorgeous, and is seriously impressive looking. If it tastes half as good as it looks, I’m sure it will be awesome.

    • November 19, 2014 at 6:06 PM

      Hello Lauren,

      Thank you so much! You’re so sweet! 😀 yea it was very tasty, pre-cooking the apples made it not runny. You should try it!


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