This pie is something I made after seeing a beautiful French apple tart David Lebovitz posted on his Instagram page. The apples had been cut into roses, and placed on top of a tart dough. It looked as if there was something else underneath the apples, but I couldn’t quite tell. It was stunning. The presentation alone was enough to make someone who didn’t even like pie want to dive right in.
Or at the very least it made me want to take a closer look!
As soon as I saw it, I thought it’d make a fantastic Valentine’s Day dish. Simple, easy, fairly healthy (all things considered) with very few basic ingredients… yet insanely impressive looking. It ends up looking like one of those things you learn in culinary school. And of course, I had these little tart pans I bought & never used, so I thought I’d make little individual rosey apple pies. Or tarts.
Apples contain a lot of symbolism, especially when it comes to love, sex & seduction, which make it perfect for the upcoming holiday of love. We all know what the apple really was in the Bible, don’t we?
Its association with knowledge is an allusion to the revelatory states described by some shamans and users of psychedelic mushrooms. At times artists would co-opt the apple, as well as other religious symbology, whether for ironic effect or as a stock element of symbolic vocabulary. Thus, secular art as well made use of the apple as symbol of love and sexuality. It is often an attribute associated with Venus who is shown holding it.
Rosy cheeks is commonly a complimentary term. Plus, the old saying, “the apple of my eye” clearly means that you’re looking upon someone favorably. So the apple has long been attached to the sweeter side of life… however because of that, it’s also been tied to the lure of the not-so-sweet; i.e. in fairy tales such as Snow White.
But for our purposes, let’s just keep it happy… & rosy.
“COMING UP ROSES” MINI APPLE TARTS (OR PIES…)
- 1 batch pie crust dough (enough for one 9″ circle or whatever tart or pie pan(s) you’re using)
- 5-6 apples (Gala, Fuji, Honeycrisp, Macintosh or a combo) cored and sliced paper thin but NOT peeled (again, amount of apples depends on pan size/amount of pans)
- 2 teaspoons lemon juice
- 1/3 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- Confectioner’s sugar for dusting (optional)
- Preheat your oven to 375° F. Press your prepared pie crust into the pan or pie plate you’re using. You can use individual pie or tart tins as I did, a full-size pie plate, a full-size round tart pan or a rectangular tart pan.
- In a bowl, combine the super-thinly sliced apples with the lemon juice, butter, sugar & cinnamon, tossing to coat. Put them in the microwave for 10-20 seconds to soften them enough so they bend without snapping. Using them in order of size, make roses using the slices. I found it easier with the small tart pans to start from the outside and work my way inside to the center, but with larger pans or a pie plate you’d have to start from the center coil & work outwards. For small tarts, make one rose per pan, for larger pans make as many as you can fit/as many apples as you have. If you have extra slices, roll them in little coils & stick them in between the large roses (only if you’re making one large pie or tart). Alternately, if you want to, or need to, you can make leaves out of extra dough to fill in empty spots. Just use a cookie cutter or knife to cut the shape, brush with some egg and stick around the roses.
- Once you’re done, bake the pie or tart for 30 minutes, or until the dough is golden brown and cooked through. Remove from the oven, allow to cool until room temperature, and serve with a dusting of confectioner’s sugar. A side of whipped cream works too.
I’m telling you, this is not as hard as it looks or sounds. Yes, it takes time. Of course it does- you’re rolling thin apple slices into rose petals! But it’s not hard. It takes some patience, though, for sure. And you might have to re-zap them in the microwave to soften them again as you go along. You want them very soft & pliable, not crisp. Basically you want them the opposite of how you’d typically prefer your apples.
You can also make these into individual apple-rose garnishes by rolling the slices in a long strip of pie crust dough, then baking it until they’re golden. Just lay the strip down, brush it with egg white, and lay the slices next to one another, facing the same way (skin side up, cut side down). Make sure that they’re slightly overlapping. Then gently start to roll it from the edge, and when it’s all rolled just use some more egg white to “seal” the pastry to itself. Then bake. I’d say on a cookie sheet, at 325° or 350° until browned. You can then use them on top of cupcakes, or on top of an apple pie, etc.
And don’t worry- imperfection isn’t a bad thing. Nothing is perfect in nature, anyway, so as long as it even vaguely resembles a rose… you’re good! Mine aren’t that perfect.
Also, I’m aware this is not apple season. But you can still get some beautiful apples at the supermarket or local fruit markets for a decent price. Or, maybe you’ve got some in cold storage that you can use. Either way, it’d be a shame to miss out on making these gorgeous little pies… tarts… whatever. A combination of different colored apples would make for beautiful roses. You could even toss some Granny Smith’s in there if you like, maybe on the inner coils. For me, one Gala apple made roughly FOUR roses that perfectly fit in my mini-tart pans, which are almost 3″ in diameter. This will vary based on the variety & size of your apples, obviously, so I’d err on the side of buying more apples than you think you’ll need.
‘Cause really, you can never have too many pommes.