Apple rose tart! I’m celebrating the end of the apple season with this recipe! In form of beautiful, handmade roses from apples on a creamy marzipan and custard filling with a pinch of cinnamon. The apple cake is baked in a delicate, flaky shortcrust pastry. Delicious!

The ability to bring flavour and nutrients together is an extremely important skill in the kitchen. To have the ability to combine the right ingredients for a holistic, exciting taste experience.
But don’t we all just love great looking food as well? With my wonderful, aromatic apple rose tart, both skills are coming together nicely. And nobody can resist it! This apple pie is a delicious way to get through a gray and rainy November.

The beautiful pink colour of my apple roses comes from the type of apple I used. I had an old kind, rather small, with a dark red skin. I also used a second kind of apples with a slightly lighter, yellowish-red skin. The two of these together give the apple roses their beautiful, natural, real rose colours. I just love how the colours also capture a nice autumn mood in this cake.

Both kinds of apples do not become really ripe and tasty until the end of October to the beginning of November. Therefore I can now bake this apple tart with freshly picked, seasonal fruit.

Seasonal autumn and winter baking with Daily Vegan. Vegan everyday cuisine.

Ingredients for 1 x 26 cm apple rose tart:

Shortcrust pastry base:

200 g of flour
1/4 teaspoon salt
1 tablespoon of sugar
150 g vegan butter, cold, diced
4-5 tbsp ice cold water

Marzipan custard filling:

150 g marzipan paste
About 1 tbsp powdered sugar

400 g vegan soy yogurt
2 tbsp corn starch
1/4 teaspoon extract
1/4 teaspoon cinnamon
1 tbsp vanilla sugar
2 tbsp sugar

Apple roses:

Approx. 700 g apples
100 g sugar + 1-2 tbsp sugar
1/2 lemon, the juice


Vegan shortcrust pastry:

Mix 120 g of flour, salt and sugar with a mixer. Add the vegan butter and mix until a paste-like dough forms. That happens by itself, after an extensive crumbling phase.
Scrape out the bowl all around so that the dough lies loosely in the middle. Add the remaining flour and mix in briefly. The dough should now look crumbly, kind of broken again.

Put the mixer aside and drizzle 4 tablespoons of ice-cold water over the dough.
Press the dough flat with a cake spatula and knead in the water. As soon as the dough holds together in one piece, it is ready. If it still falls apart, add 1-2 tbsp more water.

Knead the dough into a ball with your hands. Wrap the dough in cling film. Put it in the refrigerator for at least 1 hour. You can also store it there for up to two days. The dough can therefore be prepared very well.

Roll out the cooled dough on a generously floured work surface. Just a few millimetres thick. Line a 26 cm baking form with parchment paper, grease the edge and fill the form with the dough. This should create a shortcrust pastry base with an approx. 2 cm high edge.

Marzipan custard layer:

Preheat the oven to 170°C (340°F) top and bottom heat.

Sieve some powdered sugar onto a work surface. Roll out the marzipan on top of it and cover the shortcrust pastry base with the marzipan. Prick the bottom several times with a fork. Go through the marzipan blanket and the shortcrust pastry.

Mix the vegan yogurt, starch, vanilla extract, cinnamon, vanilla sugar and sugar in a bowl with a whisk. Then pour it evenly onto the marzipan mixture inside the raw tart.

Bake in the oven for 25 minutes. Take the vegan tart out of the oven and let it cool down.

Cutting the apples and topping the cake:

How do you shape apple roses?

Mix one liter of water with 100 g of sugar and the juice of half a lemon in a saucepan.

Cut off the apples to the left and right of the core so that you have almost two halves aa well as one thick slice. As shown on the photos. You can just snack the middle slice now. Use a slicer or grater to slice the two cut halves into wafer-thin slices. Always put the apple slices directly into the sugar water before they turn brown.

Boil the apple slices with the sugar water quickly and very briefly over high heat. As soon as the water boils slightly, take the sauce pan off the stove. Strain the apples and briefly soak the apple slices in ice water.

Now it’s time to shape the apple roses. To do this, take a slice of the grated apples and wrap it up around itself. Then take the next slice and wrap it around the first one. The sugar water makes the slices stick together quite well. Repeat until you have a beautiful rose. Put the rose on a plate and form more roses. Start filling the tart with roses. Form as many roses until the tart is all covered in roses. Press the roses lightly into the custard.

Preheat the oven to 170°C (340°F) top and bottom heat.

As soon as the tart is completely filled with apple roses, sprinkle with 1-2 tablespoons of sugar. Then bake it for 15 minutes on the middle rack in the oven.

Finally, let the apple rose tart cool down and cut it.

Bon Appetit!

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Apple rose tart with shortcrust pastry and marzipan custard filling
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