She’s a stunner isn’t she? Those blushed tipped apples pirouetting into a bouquet of roses. It’s the sort of dessert that elicits ohhhhs and awwwws before the first bite hits the tongue. But I need to be honest with you, this tart was a pain in the ass to make.
At least that’s how it started out. I couldn’t get the crisp apples to shift into the circular pattern I was demanding of them. They’d snap and quickly disappear into my mouth, flavored with bitterness and resentment towards this poor tart. Shaking my head I found myself repeating this thought; “I can’t in good conscience share this recipe and have frustrated bakers around the world cursing their tarts in my name.” And yet, I knew this recipe to be a winner and had promised an apple-rose capped tart.
I’m not one that likes to disappoint so I consulted the internet and quickly learned that a brief trip to the microwave makes the crisp apples bend like a masterful yogi. Sure enough, the steaming apples wrapped around one another to create the stunning roses you see here. It only took me the length of three SNL episodes to make enough roses to cover the tart.
There are days when I love lingering in the kitchen crafting a recipe that you almost wish would hang on the wall like a fine museum piece. Then there are the days when the care is solely centered around the flavors and the romanticism gives way to ease and getting back to the couch with a good book. So this morning I made the tart once again so that I could come to you all in good conscience to say; if you would like to spend hours on this tart then by all means let’s do this! But if you would rather get this tart into the oven and still get the satisfaction of the deeply toasted pecans blended into a creamy custard with heft, whose richness is offset with tart apples and then reset with a bourbon spiked toffee sauce laced with a whisper of maple? Well, cut up some apples, slap them on and call it a day. Either way this tart will get its ohhhs and awwwws.
The pecan filling is a frangipane of sorts adapted from my friend, Aran’s, latest cookbook, Cannelle Et Vanille Bakes Simple. I’ve never been a fan of pecan pie for its blaringly obnoxious sweetness but I love the caramel, burnt toast aroma of pecans and I find that I’m reminded of what I could love about a pecan pie here while also being reminiscent of a classic apple pie.
Whichever route you take on this “choose-your-own-adventure” recipe, I’d love it if you share with me if you made it! Either in the comments below or post a picture on Instagram if you’re into that sort of thing.
I’ve got one more recipe I’d love to share before the holiday, which I plan to do early next week (it’s the Chili Roasted Brussels Sprouts and Leeks with Pistachio Tahini for those who are looking for another side dish).
Pecan Apple Tart with Bourbon Toffee Sauce
1 single pie crust (recipe below)
1 cup (100 g) toasted pecans
1/2 cup dark brown sugar
1 stick / 8 tablespoons / 110 g unsalted butter, softened
1 large egg
1/2 teaspoon kosher salt
3 - 5 large apples (the amount of apples depends on your final tart design)
1 recipe Bourbon Toffee Sauce (recipe below)
Flake salt
Preheat your oven to 375*F.
Roll out your pie crust to fit the pan you are using. It will be enough for a 9-inch round but I like to make this tart in a rectangle tart pan.
Place the pan into the freezer while you make the filling. To get the flakiest crust you want the tart to be ice cold when it hits a hot oven.
To make the filling, add the pecans, sugar, and butter to the bowl of a food processor (this can also be done by hand with a bowl and a spatula). Process until smooth and creamy. Crack in the egg and add the salt. Process until completely combined. Set aside.
For the rose design:
Slice the apples evenly and very thin. If you feel comfortable using a mandolin I’d recommend that. Place the apples in a microwave safe bowl of cold water with lemon to keep them from browning while slicing. Once all sliced, drain the apples then microwave until soft and pliable. Depending on the quantity of apples and the size of your bowl the timing will vary. For me it was about 1 minute but check the apples after 30 seconds.
Let the apples cool then take one small slice and roll it up with the peel on the top edge. Wrap the pliable apple slices around the center roll then continue in this way. Vary the size of your “roses” for more visual interest on your tart. Set the roses aside on a cutting board, tucking them in close to one another so they support the other and don’t lose their shape. I made 20 - 30 roses for my tart (actually, it was 30 exactly, I just counted).
When you have enough roses, remove the tart shell from the freezer, spread the pecan mixture in the crust evenly then top with the roses.
Bake for 20 minutes then rotate the pan and turn the heat down to 350*F. Bake for another 25 - 30 minutes, until the apples have caramelized in parts and the crust is deeply golden.
Serve with bourbon toffee sauce and garnish with flake salt
Alternate design:
Similar to the above process without the hours spent making roses. You could slice the apples, or chop them. You could use 2 apples or 5. The options here are endless. If you want more apple to pecan ratio I suggest chopping the apples then piling them on top. Perhaps even tossing them with a touch of cinnamon and sugar. For the tart below I sliced moderately thinly and tucked them into the pecan filling, still pretty but with a fraction of the time investment.
Bake and serve as above.
Pie Dough (single crust)
1 cup + 2 tablespoons / 160 g all purpose flour
1 1/2 tablespoons sugar
1/2 teaspoon sea salt
1 stick / 8 tablespoons / 110 g unsalted butter, cold and cut into 1/2 inch cubes
3 - 5 tablespoons cold water
In a large bowl or food processor, add the flour, sugar, and salt. Whisk or pulse to combine. Add the butter and press the butter pieces into in between your fingers to flatten and start to break them up, or pulse until the butter is broken up. Drizzle in the water, a couple tablespoons at a time to start. Pulse to distribute the water or use your hands to break up any clumps. Stop the mixer before the dough comes together. The dough will still look very crumbly but try squeezing a bit in your hand and if it holds together there is enough water.
Dump the dough onto a clean, flat surface. Give the dough a few hearty presses in a quick downward and up motion. Press the dough into a rough rectangle about 1 inch thick. Fold the dough over itself and repeat a couple of times until the dough starts to hold together on its own.
Wrap each piece tightly with plastic wrap or parchment paper. Refrigerate for at least 1 hour, until firm.
Bourbon Toffee Sauce
1/2 cup dark brown sugar
1/2 stick / 4 tablespoons unsalted butter
1/2 cup heavy cream
Pinch salt
1/2 tablespoon bourbon (this sauce is delicious without the bourbon if you prefer it)
Add the brown sugar, butter, heavy cream and a pinch of salt to a saucepan. Bring to a boil then reduce to a simmer. Simmer for 3 - 4 minutes. Turn off the heat and then pour in the bourbon.
Serve while warm.
This toffee sauce keeps for at least one week in the fridge. Rewarm before serving.
This looks delicious! And gorgeous!!
I've decided it's finally time to buy a tart pan. Do you have a favorite? Preference of the long rectangle over a round one?