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. This apple rose tart is lightly sweet and completely irresistible. | natashaskitchen.com

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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.

Natasha Kravchuk standing in a kitchen holding a plate with a slice of Apple Tart

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.

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. This apple rose tart is lightly sweet and completely irresistible.

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

Ingredients on the table for an Apple Tart

Tools You Will Need (Amazon affiliate links):

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.

Three photos of bowls with ingredients for an Apple Rose Tart

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.

Six bowls of dough being made for an Apple Rose Tart

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.

Four photos of apple filling being made for an Apple Rose Tart

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 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. This apple rose tart is lightly sweet and completely irresistible.

This French apple tart is so pretty and it tastes even better.

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. This apple rose tart is lightly sweet and completely irresistible.

Print-Friendly Apple Tart Recipe (Apple Rose Tart):

Natasha's Kitchen Cookbook

Apple Tart Recipe (Apple Rose Tart)

4.94 from 47 votes
Author: Natasha of NatashasKitchen.com
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. This apple rose tart is lightly sweet and completely irresistible. | natashaskitchen.com
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.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients 

Servings: 8 slices

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)

Instructions

  • 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.

Notes

*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.

Nutrition Per Serving

328kcal Calories39g Carbs3g Protein18g Fat11g Saturated Fat70mg Cholesterol88mg Sodium227mg Potassium2g Fiber18g Sugar625IU Vitamin A2.6mg Vitamin C77mg Calcium1.4mg Iron
Nutrition Facts
Apple Tart Recipe (Apple Rose Tart)
Amount per Serving
Calories
328
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
11
g
69
%
Cholesterol
 
70
mg
23
%
Sodium
 
88
mg
4
%
Potassium
 
227
mg
6
%
Carbohydrates
 
39
g
13
%
Fiber
 
2
g
8
%
Sugar
 
18
g
20
%
Protein
 
3
g
6
%
Vitamin A
 
625
IU
13
%
Vitamin C
 
2.6
mg
3
%
Calcium
 
77
mg
8
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Apple Rose Tart
Skill Level: Easy
Cost to Make: $
Calories: 328

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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. This apple rose tart is lightly sweet and completely irresistible.

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 :).

A close up of a logo that says love Natasha in cursive

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. This apple rose tart is lightly sweet and completely irresistible. | natashaskitchen.com

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • John
    January 15, 2024

    This was my first attempt at making and baking a fruit tart.
    My family, including a very, very picky mother-in-law couldn’t get enough of this elegant, yet simple to make tart.
    Thank you Natasha for such a wonderful recipe…the added adderation from my mother-in-law truly went a long way!

    Reply

    • Natashas Kitchen
      January 15, 2024

      You’re very welcome, John! It sounds like you found a new family favorite for gatherings! I’m so glad to hear that!

      Reply

  • Marsha
    December 11, 2023

    Do you have a recipe for a tart, or ?, for a pan that has the “cake” flipped upside down before adding the topping?

    Reply

    • NatashasKitchen.com
      December 11, 2023

      Hi Marsha! I’m not quite sure I understand what recipe you’re looking for but I do not.

      Reply

  • Kate
    September 30, 2023

    Hi Natasha! Thank you for this recipe. I made this 10 times:) it is so delicious and light. Just wondering if I can double the ingredients and make the cake thicker?

    Reply

    • Natashas Kitchen
      September 30, 2023

      Hi Kate, I think that could work.It will probably need a little longer baking time. I haven’t tested it that way to provide specific baking instructions, though.

      Reply

  • Jane
    December 30, 2022

    Hi,

    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?

    Thanks!

    Reply

    • Natashas Kitchen
      December 31, 2022

      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.

      Reply

  • Elizabeth
    February 4, 2022

    This tart was incredible. I absolutely loved the crust. Can you use other fruits with this crust? Has anyone tried that yet?

    Reply

    • NatashasKitchen.com
      February 5, 2022

      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.

      Reply

  • Jenny Ann
    October 17, 2021

    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?

    Reply

    • Natasha's Kitchen
      October 17, 2021

      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.

      Reply

  • Linda
    March 6, 2021

    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.

    Reply

    • Natashas Kitchen
      March 6, 2021

      Hi Linda, this cake is scone-like in consistency and will taste best fresh, but you can cover and refrigerate overnight.

      Reply

  • John Park
    January 12, 2021

    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!

    Reply

    • Natasha
      January 12, 2021

      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.

      Reply

  • Tina
    December 21, 2020

    Why would you put baking powder in the crust?

    Reply

    • Natasha
      December 22, 2020

      Hi Tina, it is a different kind of “tart” and isn’t the firm crust that you are probably thinking of.

      Reply

  • Yari Marrero
    December 5, 2020

    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!

    Reply

    • Natashas Kitchen
      December 5, 2020

      Awww that’s the best! Thank you so much for sharing that with me. I’m glad you enjoyed this recipe, Yari!

      Reply

  • Amanda
    December 2, 2020

    Hi Natasha,
    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!

    Reply

    • Natasha's Kitchen
      December 2, 2020

      Usually kosher salt for baking. I hope you love this, Amanda!

      Reply

  • Yana
    September 9, 2020

    Looks great! Would I be able to make this in a tart pan?

    Reply

    • Natasha
      September 10, 2020

      Hi Yana, I have not tested that but a higher walled tart pan (greater than 1.5″) would probably work.

      Reply

  • Faye
    June 1, 2020

    Additional question: how could I transfer it from the pan to a plate without ruining it?

    Reply

    • Natashas Kitchen
      June 1, 2020

      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.

      Reply

      • Faye
        June 1, 2020

        Can I put parchment paper in bottom of pan?

        Reply

      • Judy-Ann
        November 29, 2021

        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!

        Reply

  • Faye
    May 27, 2020

    Hi! I can’t find granny smith apples, and have only regular apples. Would that do?

    Reply

    • Natasha's Kitchen
      May 27, 2020

      Hi Faye, we prefer granny smith but if you don’t have it handy your regular apples should work too.

      Reply

      • Faye
        May 27, 2020

        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?

        Reply

        • Natashas Kitchen
          May 27, 2020

          Hi Faye, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.

          Reply

          • Faye
            June 1, 2020

            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!

          • Natashas Kitchen
            June 1, 2020

            That’s so great! Thank you or that wonderful review Faye!

          • Faye
            June 1, 2020

            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!

          • Natashas Kitchen
            June 1, 2020

            You’re welcome! I’m so glad you enjoyed that Faye!

  • Cristina
    May 10, 2020

    WOW!!! I made this today, and it was soooooooooo delicious!!! Very, very, very good!! Thank you for the recipe

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Awesome! Thank you for the great review.

      Reply

  • Alexander
    January 17, 2020

    Hi Natasha! How do I know when the tart is cooked? Can I insert a skewer into the filling?

    Reply

    • Natasha
      January 18, 2020

      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!

      Reply

  • Farnaz
    November 16, 2019

    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

    Reply

    • Natasha
      November 16, 2019

      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?

      Reply

  • Silvia
    October 18, 2019

    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

    Reply

    • Natashas Kitchen
      October 18, 2019

      Thank you Silvia! That means a-lot. I’m so glad you’re enjoying our blog.

      Reply

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