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Rose Honey and Apple Tart

This gorgeous and delicate tart is perfect for hot summer days! Buttery and flakey crust is filled with sweet pistachio frangipane, and topped with honey and rosewater infused apples. Though this tart may seem intimidating and complicated it's actually fairly simple to prepare, making this crowd pleaser a perfect contender for your next summer get together.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 3 hours
Servings: 12 slices
Ingredients Method

Ingredients
  

Crust
  • 1 ¼ cups all purpose flour
  • ½ teaspoon salt
  • 8 Tablespoons unsalted butter cold and cubed
  • ¼ cup buttermilk
Pistachio Rose Frangipane Filling
  • 1 cup raw unsalted shelled pistachios
  • ½ cup unsalted butter at room temperature
  • ½ cup brown sugar
  • 2 large eggs at room temperature
  • 1 large egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon rosewater
  • ½ teaspoon salt
  • ½ cup almond flour
Honey Rose Apples
  • 2 large apples I used honey crisp and pazazz
  • ¾ cup honey
  • 1 ½ Tablespoons rosewater
  • 2 teaspoons vanilla extract

Method
 

Start by making the crust
  1. In a large bowl, toss together the flour and salt. Then, using a pastry cutter, cut in the cold cubed butter until it forms small pea sized crumbles. Add the buttermilk and use a spatula or a wooden spoon to bring the dough together. You may need to add a little more buttermilk, but its okay if it has some dry spots. It shouldn't be sticky.
  2. Place the dough onto a lightly floured work surface. Roll it out into a 12 inch circle. Carefully transfer that to a 9 inch tart pan. Use your finger to press it into the pans bottom and sides. Cut excess off of the edges if necessary. Place in the refrigerator to firm up for 40 minutes.
While the crust chills, make the filling
  1. Grind up the pistachios in a food processor until they resemble the texture of almond flour. Set aside.
  2. In a large bowl using either a stand or hand mixer fitted with a paddle attachment, cream together the butter and brown sugar until fluffy and smooth. Add the eggs one at a time, mixing after each. Mix in the egg yolk, vanilla extract, and rosewater. Add the almond flour, salt, and the ground up pistachios, mixing until combined. It should be a somewhat pasty consistency. Set aside.
  3. Spread the filling evenly into the chilled pie crust. Place in the refrigerator while we make the apples. Preheat the oven to 375℉.
Make the Apples
  1. Wash the apples and remove the core. Using a mandoline, carefully slice the whole cored apples into very thin rounds. I used the level 2 thickness on my mandoline. You can also slice the apples very thinly with a knife if you don't have a mandoline.
  2. In a large skillet or frying pan, whisk together the honey, rose water, and vanilla extract. Bring the mixture to a light simmer over medium heat. Once simmering, add in about half of your thinly sliced apple rounds and lower the temperature slightly. Cook on one side for roughly one minute, before flipping the apples to cook for another minute on the other side. Try to spoon some of the syrup on top.
  3. Layer the apples on top of the tart. Cook the second half of the apples in the syrup and layer them on top as well. Drizzle a little of the leftover syrup on top.
Bake
  1. Place the tart on a parchment line baking sheet. This tart tends to leak as it bakes, so the parchment baking sheet will make it less messy. Bake for 40-45 minutes or until golden brown.
  2. Let the tart cool completely before slicing and serving. Tart lasts up to 4 days sealed in an airtight container in the refrigerator.