Apple Tart Recipe (Apple Rose Tart)
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This Apple Tart is a looker! It’s crowned with a beautiful rose pattern of sliced apples (and it’s easier than you think!). The juices from the cinnamon-sugar coated apple slices, bake into the buttery soft crust. We love that this apple rose tart is lightly sweet (my kind of dessert!) and completely irresistible.
I had quite a time naming this; a tart, apple pie, or maybe it’s a giant apple scone? I settled on apple tart because it looks most like an elegant tart but that crust is honestly more like a buttery soft scone. Watch the video tutorial and you’ll know exactly why we are so excited about this recipe!!
Watch How to Make Apple Tart Recipe:
It’s truly a lovely dessert and is surprisingly easy and inexpensive to make! You might recognize the rose design from this scrumptious cake. You will dazzle your friends and family with this apple tart. It’s perfect for company because it’s simple and quick to make.
The Lazy Method: if you’re pressed for time, by all means, just dump all of the sugared apples evenly over the surface and bake – your tart will taste just as delicious.
Ingredients for Apple Tart Crust:
1 1/2 cups all-purpose flour (186gr)*
1/4 cup granulated sugar (48 gr)
1/4 tsp salt
2 tsp baking powder
1/2 cup (8 Tbsp) unsalted butter, chilled
1 large egg, chilled and beaten with a fork
1/3 cup heavy whipping cream, chilled
*measured correctly (see our tips for how to accurately measure ingredients)
Ingredients for Apple Filling:
1 lb (3 medium) granny smith apples, peeled cored and thinly sliced
1/4 cup granulated sugar
1 tsp ground cinnamon
1 1/2 Tbsp unsalted butter to dot the top
Tools You Will Need (Amazon affiliate links):
- Hand-held Pastry Cutter/ Blender
- Mixing Bowls
- 9″ Springform Mold
How to Make Apple Tart Recipe:
1. Preheat Oven to 375˚F and butter a 9″ springform pan. Sift 1 1/2 cups flour together with 1/4 cup sugar, 1/4 tsp salt and 2 tsp baking powder. Slice 1/2 cup chilled butter and cut it into the flour using a pastry blender, for 1 to 2 minutes or until butter is in pea-sized crumbles.
2. In a small bowl, beat 1 large egg well with a fork. Add 1/3 cup cream and stir until well blended. Drizzle this mixture over the flour mixture and fold with a spatula just until it comes together. Do not overmix. Transfer dough in clumps to the buttered springform pan and spread it out evenly (its ok if it’s not perfect, but try to get it to the edges to prevent the apple juice from escaping.
3. Peel, core and thinly slice apples (about 1/16″ thick). Transfer to a large mixing bowl. In a small bowl, stir together 1/4 cup sugar and 1 tsp cinnamon then sprinkle over the apple slices and toss to combine.
4. Right away, arrange slices in rings starting with the largest ones at the edges and working your way in, overlapping the slices halfway as you go. Once there is only 1/2″ space is left in the center. Layer 3 of your thinnest apple slices in a long strip and roll them together to form a little rose and place it in the center. Dot the top with 1 1/2 Tbsp of butter and place the pan over a foil lined baking sheet to catch any stray apple juices then bake at 375˚F for 30 minutes.
This French apple tart is so pretty and it tastes even better.
Print-Friendly Apple Tart Recipe (Apple Rose Tart):
Apple Tart Recipe (Apple Rose Tart)
This Apple Tart is a looker! It's crowned with a beautiful rose pattern of sliced apples (and it's easier than you think!). The juices from the cinnamon-sugar coated apple slices, bake into the buttery soft crust. It is lightly sweet and completely irresistible.
Ingredients for Apple Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 cup unsalted butter, chilled, (8 Tbsp)
- 1 large egg, chilled
- 1/3 cup heavy whipping cream, chilled
Ingredients for Apple Filling:
- 1 lb granny smith apples , (3 medium apples)
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 1/2 Tbsp unsalted butter , (to dot the top)
Preheat Oven to 375˚F and butter a 9" springform pan. Sift together 1 1/2 cups flour, 1/4 cup sugar, 2 tsp baking powder and 1/4 tsp salt. Dice 1/2 cup chilled butter and cut it into the flour with a pastry blender, for 1 to 2 min or until butter crumbles are pea-sized.
In a small bowl, beat 1 egg well with a fork. Add 1/3 cup cream and stir until blended then drizzle over flour mixture and fold with a spatula just until it comes together. Do not over-mix. Transfer dough to prepared springform pan and spread out evenly (it won't be perfect, but try to seal the edges to keep the apple juices in).
Peel, core and thinly slice apples (about 1/16" thick). Transfer to a large bowl. In a small ramekin, stir together 1/4 cup sugar and 1 tsp cinnamon then sprinkle over apple slices and toss gently to combine.
Right away, arrange apple slices in rings starting with the largest slices at the edges and working towards the center, overlapping the slices halfway as you go. Once there is 1/2″ space is left in the center, layer 3 thin apple slices in a long strip. Roll strips together to form a little rose and place in the center.* Dice up 1 1/2 Tbsp of butter and dot the top of the tart with butter. Place pan over a foil lined baking sheet to catch stray apple juices then bake at 375˚F for 30 min.
*You can drizzle with any apple syrup at the bottom of the mixing bowl or discard the extra juice. It won't affect flavor either way, but if you add it, it will leak out more from the bottom fo the pan.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Make this and everyone will be so impressed with your skills! And don’t forget to snap a picture of your beautiful tart and share it in our private Facebook group. I would LOVE to see your creation :).
Read comments/reviewsAdd comment/review
This is so pretty! I was wondering, are you supposed to eat this warm/heated up? I am asking because I saw the tip about how it’s best served fresh the day of (scone like) so I was wondering, if I make it the day before and put it in the fridge, am I supposed to heat it back up the next day like a regular apple pie then?
Hi Jane, this cake is scone-like in consistency and will taste best fresh, but you can cover and refrigerate it overnight. You can then choose to serve it chilled or reheat, although I haven’t tried that myself to advise.
This tart was incredible. I absolutely loved the crust. Can you use other fruits with this crust? Has anyone tried that yet?
I have not tested this with another type of fruit. IF I did experiment, I would probably start with something like a pear since it has a similar texture. Good luck! If you do test this, please share your results.
My 14 y/o and I loved making the apple rose tart together!! It was incredibly delicious 😊
Is there a way to save recipes to a “recipe box” on your website?
I’m happy to hear that you both enjoyed this recipe! I don’t have that feature available on my website yet, hopefully in the future.
I would like to make this for the office, can I make the night before? or does it have to be made same day as it is served? Thanks.
Hi Linda, this cake is scone-like in consistency and will taste best fresh, but you can cover and refrigerate overnight.
Hi Natasha. Made this over the weekend. Overall great. My “tart” seemed a little thick. I may have overmixed the dough a little. Also what consistency should the apples be? Mine were still crispy, not completely soft. Thanks!
Hi John, the apples should be crisp-tender, but not really crispy. Make sure to cut them thinly which helps. Also, overmixing can cause it to deflate.
Why would you put baking powder in the crust?
Hi Tina, it is a different kind of “tart” and isn’t the firm crust that you are probably thinking of.
I did it and the taste is amazing! Just the right amount of sugar. I’ve done various of your recipes and I always receive great compliments! Thanks from Puerto Rico!
Awww that’s the best! Thank you so much for sharing that with me. I’m glad you enjoyed this recipe, Yari!
What is your preferred type of salt for this recipe? Table salt? FIne Kosher? Is there generally a preferred type for baking?
Thank you so much!
Usually kosher salt for baking. I hope you love this, Amanda!
Looks great! Would I be able to make this in a tart pan?
Hi Yana, I have not tested that but a higher walled tart pan (greater than 1.5″) would probably work.
Additional question: how could I transfer it from the pan to a plate without ruining it?
This will be a little tricky, we served it right on the springform bottom. It may take a long spatula or two to slide it off successfully.
Can I put parchment paper in bottom of pan?
Yes that would work fine.
When I made it, I was able to slide it off the springform bottom by lifting the first bit over the edge and it slid off nicely!
BTW, it got rave reviews!
Hi! I can’t find granny smith apples, and have only regular apples. Would that do?
Hi Faye, we prefer granny smith but if you don’t have it handy your regular apples should work too.
Also saw somewhere that I could add juice of a lemon to regular apple mix. Would that somehow give a tangy taste, and if it’s okay to add such, how many should I put?
Hi Faye, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
I actually tried it and it tasted good! The fam and a few neighbours loved it. Also took aesthetic pictures and posted on instagram. Thank you for this wonderful recipe!
That’s so great! Thank you or that wonderful review Faye!
Made it 2 days ago and it was really good! The a fam and a few neighbours actually loved it. I took a really aesthetic picture and posted on instagram since it’s really pretty too. Thank you for this wonderful recipe!
You’re welcome! I’m so glad you enjoyed that Faye!
WOW!!! I made this today, and it was soooooooooo delicious!!! Very, very, very good!! Thank you for the recipe
Awesome! Thank you for the great review.
Hi Natasha! How do I know when the tart is cooked? Can I insert a skewer into the filling?
Hi Alexander, it’s a little trick with a skewer because of the topping but if you do the skewer test, you are checking to make sure there is no wet batter (not to be mistaken for the apple topping). I hope you love the apple tart!
Hi dear Natasha
It’s my first time to leave comment for you. I enjoy trying your recipes and they always turn out great!
I have a question about this tart.. I just made it and the apples stay raw even after 40 min in the oven. I used the butter for the top of tart and followed the recipe. Could you help me please
Hi Farnaz, at that temperature, it wouldn’t be possible for the apples to remain raw after 40 minutes. I wonder if something might be off with the oven?
Hello, I just want to congratulate you on your blog and thanks for the recipe I loved the taste and my husband said that he could finish the whole cake alone. Greetings from Mexico
Thank you Silvia! That means a-lot. I’m so glad you’re enjoying our blog.
Hello! This apple tart looks amazing! I plan on making it tomorrow. I do, however, have a few questions. Can I use a food processor to make the dough? Also, does the dough need to rest or be frozen before putting in the oven to reduce shrinkage? Thank you so much.
Hi Chrystal, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I just made this!! Sooo good! I really love the texture, taste and the look too. I didn’t have any pastry blender, so i froze the butter a bit and then grated it. I was worried if it’ll works out but it did. I’m so happy i found your website and can’t wait to try other recipes. Love from Austria.
That’s just awesome!! Thank you for sharing your wonderful review Aqilah!
Can you make this recipe a day ahead? It looks yummy and beautiful!
Hi Debbie, this cake is scone like in consistency and will taste best fresh, but you can cover and refrigerate any remaining slices overnight.
Can I do it with pear?
Hi Silvia, I haven’t tried with pear but that would be a good experiment. If you test that out, please let me know how it goes! 🙂
I think it would be great with pear- just make sure you use unripened fruit so it doesn’t turn mushy. I’d use allspice, cardamom, ginger and cinnamon. Happy baking!!
Could you put the apples on your almond cake recipe? What would be the changes, if so?
Hi Diane! I love that idea and yes! Several of our readers have added apples in the almond cake recipe. Here is what one of our readers wrote ” I have tons of apples so I made an upside-down apple cake!!!! I use butter, brown sugar and cinnamon in a pan and mix it. I pit some sliced apples on top. I make your cake recipe exactly and pour it on the apples. I bake in the same pan and is an incredible super yummy cake!!!” I hope that helps.
I just made this today and it’s amazing! I need to practice the rose pattern but I’m thrilled with how it looks and tastes! This one is staying in my repertoire!
I’m so happy to hear that! Thank you for sharing your great review!
I made this recipe twice already and just love it! It has also made its way into my blog, where I also reference you, Natasha, and your lovely blog.
I made this tart today and it tasted so good! The apples were quite dry; I followed the recipe as written. If I add some melted butter to the apples before arranging them on the crust so you think that would help?
Hi Kate! Did you use “1 1/2 Tbsp unsalted butter to dot the top” per recipe? If that was skipped that may have caused that. Were any other changes made that we can troubleshoot?
Yes I used the butter to top the pie.
I had the same problem! Are our apples not ripe enough? It was still delicious, and was gone before I got the kitchen cleaned up!
Thanks for sharing this recipe.
It’s so delicious. My Family love it.
That’s so great, Martina! I’m so happy you loved it!
I made your apple tart recipe yesterday and substituted the cream for about 1/4 cup unsweetened almond milk. It came out lovely! Thank you for the recipe.
That’s so great! I’m so happy that worked for you Susannah! Thank you for the great review!
We just got a bunch of apples from my in laws and I can’t wait to make this!! Might go ahead and make 2 🙂
I’d love to hear how you like it!
We love it so much! Thank you:) Fall deliciousness :)))
I’m so happy you loved it! Thank you for the great review!
Hi dear Natasha
I made this tart, it was great
But I had a problem! After 40 min in oven the apples still were row!l
Hi Farnaz, I’d be happy to troubleshoot. Was anything altering in the recipe? Were the apples cut nice and thin?
I’m baking this for the 5th time for the past 2 weeks, it’s that good. Perfect with a cup of milk or coffee, especially in the fall season.
Sounds like you found a new favorite, Evinka! Thank you for sharing your great review with us!
Recipe looks wonderful! Can I bake this in a glass pie dish?
Hi Lyuba! I think that could work. Here is what one of readers stated “This recipe is hands-down outstanding. The crust is amazingly good. I baked it in a 9inch deep dish glass pie pan and there was no leakage or anything and it baked through beautifully. Will definitely make again.” I hope this helps.
Can I use a regular round pan? I don’t have a spring pan
Hi J, I think that could work if your cake pan has fairly tall walls (at least 1.5″)
I normally don’t like fruit tarts/pies because I prefer crust over fillling. This tart was perfect for me because there is more “crust” to fruit. I made some caramel sauce to drizzle over it, and it was GREAT.
Thanks for sharing.
You’re so welcome, Kay! I’m so happy you enjoyed that! Thank you for the awesome review!
Hi Natasha, this looks great. I was wondering if it would be as good if baked 1 or 2 days in advance? Would it hold or do you recommend making it the same day you want to eat it? Thanks…look forward to trying it.
Freshly baked apple pies usually last 4-5 days in the refrigerator as long as they are covered loosely with either foil or saran wrap. Our tart was eaten too quickly to test out, but I think 1 to 2 days may work since the dough has a tougher/ scone like consistency! I hope this helps, Betsy!
Thanks Natashas, will try it out and let you know. Thanks for the timely response!!!
Want to try this gorgeous recipe. Can I substitute with a softer variety of apples – want to use apples from my back yard. Also do you have any recipes for apple jam, etc. Thank you!
Hi Galina! I don’t have a recipe yet for apple jam but I will definitely keep that in mind. Sounds really good!
I’ like to bake this delicious tart but I’m wondering if I can sustitute Whipping cream with Greek yogurt.
Hi Nayeli, without testing that, I’m not sure how it would affect the texture and rise of the cake since it does have a different fat content using Greek yogurt. If you experiment, let me know how it goes.
Making the tart for the second time, but didn’t have any cream so used natural yoghurt instead, fingers crossed either way it will still look fantastic. Can’t wait for the berry season Pears would work too. Great Recipe Thanks my little gardening club will love it
I’m so happy you enjoyed that. Thank you for sharing that with us!
Yummylicious apple tart!❤it! Thanks Natasha.
You’re welcome Kim, I’m glad you enjoy the recipe! Thanks for sharing!
If I don’t have heavy cream on hand, would half and half work? Should I add melted butter to the half and half to make it fatter lol trying to think. Really want to try this.
Hi Snizhana, I haven’t experimented in that way so it is difficult to recommend that. I think it could work but you may need less half and half since it is thinner in consistency than heavy cream. If you experiment, let me know how it goes 🙂
I just baked this apple tart yesterday. It came out so beautiful and delicious! Thank you Natasha! I enjoy watching your cooking videos so much! 🙂
You’re welcome Lydia! I’m glad to hear how much you enjoy the recipe. Thanks for following and sharing your fantastic review!
Will this freeze, or would it break down the apples too much and make the base too soggy? Also, can it reheat successfully?
Hi Misty, I honestly haven’t tried freezing this recipe so I’m not sure. Sorry I can’t be more help with that. If anyone else has tried freezing, please share your experience and thank you in advance! 🙂
Hi, my daughter & I are both lactose intolerant. Usually if I see cream anywhere near a recipe, I just don’t make it. Our house hold loves apple deserts, so I wondered if there is a way I could make this without the cream? There must be something I could do, but avoid the cream? Many thanks in advance 😊.
Hi Claire, the only substitute that I can think of which may work well is homemade coconut whipped cream. I’ve seen several recipes online for making it. I haven’t tested this substitution but it’s the only thing that comes to mind. If you experiment, please let me know how you like it 🙂
Thank you for your quick response. That sounds a good idea & I know we are fine with coconut usually 😊.
In Germany, we call this apple cake aka Apfelkuchen
Hi Natasha, i made this tonight and omigosh its so so yummy. I didnt have any cinnamon onhand so i did without one and its still so so yummy. I do have a question about the crust, i did bake for like 35min and the center of it still was very ‘doughylike’ urs look more crumbly. What did i do wrong? I did follow the recipe the only thing that i might have done differently is add a lil more butter to the top
Hi Viktoriya, I’m so happy you enjoyed it! It could have been the butter and it also could happen if you add more apples than what is called for in the recipe – in that case I would give it an extra 3-5 minutes in the oven.
Hi Natasha! Was wondering if I could double the recipe and make it in 9×13 Pan? Would I have to adjust the cooking time? I check your website every.single.day for new recipes and love each and every single recipe of yours I’ve tried! Thank you and keep up the good work 😃
Hi Tanya, I think that could work. You could probably get away with doing 1 1/2 times the recipe and it will probably need a little longer baking time. I haven’t tested it that way to provide specific baking instructions though.
Came out excellent! Will definitely make again!
I’m happy to hear that Svetlana, thanks for sharing!
This recipe is hands-down outstanding. The crust is amazingly good. I baked it in a 9inch deep dish glass pie pan and there was no leakage or anything and it baked through beautifully. Will definitely make again.
I’m happy to hear how much you enjoy the recipe Vera! Thanks for sharing your excellent review!
Wow! Amazing!! Made it today and loved it!! Added some lemon juice to the crust and walnuts over the crust. Will def make it again. Show stopper. Thank you for the recipe!!
I’m happy to hear how much you love the recipe Vera! Thanks for sharing your excellent review!
Made this today and it’s so delicious, now I’m wondering if this would work with raspberries? Thank you
Hi Tani, I’m so happy you loved it! I haven’t tried it with raspberries, but I think it could work. If you experiment, please let me now how it goes 🙂
Amazing recipe! Easy to follow, great results! Thank you!
You’re welcome Natasha! I’m glad you love the recipe! 🙂
Just made this on Sunday….everyone loved it. Thanks so much!
You’re welcome Tammy! I’m glad to hear the recipe is a hit. Thanks for sharing!
Hi Natasha! Can I substitute heavy whipping cream with regular milk?
Hi Maria, I have not experimented with this recipe specifically but from my experience, for a scone-like dough to form properly, it really needs the extra fat (i.e. heavy cream).
Omg. Wow. It was amazing.
I’m glad you love it Siran, thanks for sharing!
I want to make this ahead of time to take to a conference. How long will the finished tart last in a refrigerator. Can it be frozen and thawed?
Hi Wanda, I honestly haven’t tried freezing this so it is difficult to make that recommendation. It has a scone-like consistency on the dough and scones are generally freezable so it might be worth experimenting before your conference. Sorry I can’t be more help with your question.
I enjoyed watching this video over on YouTube. The tart is absolutely gorgeous!! Plus, I am confident that it is delicious. You are a wonderful baker!!
Thank you so much Mary! The recipe tastes as good as it looks, I hope you love it!
This recipe is so delicious! It goes really well with whip cream, too. Thank you for the recipe!
You’re welcome Kayli! Thanks for sharing your great review with other readers!
I baked your apple tart this morning.
It looks so pretty and is absolutely delicious. The entire family has nothing but praises for it.
Your recipes are always amazing and have never failed me.
Thank you for everything you share with all of us.
I’m happy to hear the recipe is a hit! Thanks for following and sharing your excellent review!
I just love apple desserts and this looks amazing!! Thanks for sharing 🙂
My pleasure Natalie, I hope you love it!
I think it’s more like to dahlia flower. anyway it’s beautiful and lovely. i liiiiike it.
Thanks Zahra! It tastes as good as it looks, I hope you try it!
Yumm!!! That looks sooo delicious. I need to make this sometime. The design is very pretty.
Thank you Julie, I hope you do try it!