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. 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. 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.

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

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.

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 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):

Apple Tart Recipe (Apple Rose Tart)

4.85 from 19 votes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 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. | 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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Calories: 328 kcal
Servings: 8 slices

Ingredients

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

  1. 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.

  2. 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).

  3. 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.

  4. 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.

Recipe 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 Facts
Apple Tart Recipe (Apple Rose Tart)
Amount Per Serving
Calories 328 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 70mg 23%
Sodium 88mg 4%
Potassium 227mg 6%
Total Carbohydrates 39g 13%
Dietary Fiber 2g 8%
Sugars 18g
Protein 3g 6%
Vitamin A 12.5%
Vitamin C 3.2%
Calcium 7.7%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.

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 :).

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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Kate
    November 4, 2018

    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? Reply

    • Natashas Kitchen
      November 5, 2018

      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? Reply

      • Kate
        November 5, 2018

        Yes I used the butter to top the pie. Reply

  • Martina
    October 15, 2018

    Thanks for sharing this recipe.
    It’s so delicious. My Family love it. Reply

    • Natashas Kitchen
      October 15, 2018

      That’s so great, Martina! I’m so happy you loved it! Reply

  • Susannah
    September 26, 2018

    Hi Natasha,
    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. Reply

    • Natashas Kitchen
      September 26, 2018

      That’s so great! I’m so happy that worked for you Susannah! Thank you for the great review! Reply

  • Irene
    September 22, 2018

    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 🙂 Reply

    • Natashas Kitchen
      September 22, 2018

      I’d love to hear how you like it! Reply

      • Irene
        September 26, 2018

        We love it so much! Thank you:) Fall deliciousness :))) Reply

        • Natashas Kitchen
          September 26, 2018

          I’m so happy you loved it! Thank you for the great review! Reply

  • Evnika Lysenko
    September 18, 2018

    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. Reply

    • Natashas Kitchen
      September 18, 2018

      Sounds like you found a new favorite, Evinka! Thank you for sharing your great review with us! Reply

  • Lyuba
    September 17, 2018

    Recipe looks wonderful! Can I bake this in a glass pie dish? Reply

    • Natashas Kitchen
      September 17, 2018

      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. Reply

      • J
        September 30, 2018

        Can I use a regular round pan? I don’t have a spring pan Reply

        • Natasha
          October 1, 2018

          Hi J, I think that could work if your cake pan has fairly tall walls (at least 1.5″) Reply

  • September 10, 2018

    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. Reply

    • Natashas Kitchen
      September 10, 2018

      You’re so welcome, Kay! I’m so happy you enjoyed that! Thank you for the awesome review! Reply

  • Betsy
    August 30, 2018

    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. Reply

    • Natashas Kitchen
      August 30, 2018

      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! Reply

      • Betsy Harkavy-Elad
        August 30, 2018

        Thanks Natashas, will try it out and let you know. Thanks for the timely response!!! Reply

  • Galina B
    August 23, 2018

    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! Reply

    • Natasha
      August 23, 2018

      Hi Galina! I don’t have a recipe yet for apple jam but I will definitely keep that in mind. Sounds really good! Reply

  • Rosie
    July 25, 2018

    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 Reply

    • Natashas Kitchen
      July 25, 2018

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Kim
    May 19, 2018

    Yummylicious apple tart!❤it! Thanks Natasha. Reply

    • Natasha's Kitchen
      May 19, 2018

      You’re welcome Kim, I’m glad you enjoy the recipe! Thanks for sharing! Reply

  • Snizhana
    April 24, 2018

    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. Reply

    • Natasha
      natashaskitchen
      April 25, 2018

      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 🙂 Reply

  • Lydia
    April 22, 2018

    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! 🙂 Reply

    • Natasha's Kitchen
      April 22, 2018

      You’re welcome Lydia! I’m glad to hear how much you enjoy the recipe. Thanks for following and sharing your fantastic review! Reply

  • Misty
    April 3, 2018

    Hello Natasha,

    Will this freeze, or would it break down the apples too much and make the base too soggy? Also, can it reheat successfully? Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      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! 🙂 Reply

  • Claire
    March 25, 2018

    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 😊. Reply

    • Natasha
      natashaskitchen
      March 26, 2018

      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 🙂 Reply

      • Claire
        March 27, 2018

        Thank you for your quick response. That sounds a good idea & I know we are fine with coconut usually 😊. Reply

  • christy trefzger
    March 23, 2018

    In Germany, we call this apple cake aka Apfelkuchen Reply

  • Viktoriya
    March 17, 2018

    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 Reply

    • Natasha
      natashaskitchen
      March 19, 2018

      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. Reply

  • Tanya
    March 12, 2018

    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 😃 Reply

    • Natasha
      natashaskitchen
      March 13, 2018

      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. Reply

  • Svetlana
    March 8, 2018

    Came out excellent! Will definitely make again! Reply

    • Natasha's Kitchen
      March 9, 2018

      I’m happy to hear that Svetlana, thanks for sharing! Reply

  • Vera
    March 8, 2018

    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. Reply

    • Natasha's Kitchen
      March 9, 2018

      I’m happy to hear how much you enjoy the recipe Vera! Thanks for sharing your excellent review! Reply

  • Vera Tymkiv
    March 6, 2018

    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!! Reply

    • Natasha's Kitchen
      March 6, 2018

      I’m happy to hear how much you love the recipe Vera! Thanks for sharing your excellent review! Reply

  • Tani
    March 6, 2018

    Made this today and it’s so delicious, now I’m wondering if this would work with raspberries? Thank you Reply

    • Natasha
      natashaskitchen
      March 6, 2018

      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 🙂 Reply

  • Natasha Zagaynov
    March 6, 2018

    Amazing recipe! Easy to follow, great results! Thank you! Reply

    • Natasha's Kitchen
      March 6, 2018

      You’re welcome Natasha! I’m glad you love the recipe! 🙂 Reply

  • Tammy
    March 6, 2018

    Just made this on Sunday….everyone loved it. Thanks so much! Reply

    • Natasha's Kitchen
      March 6, 2018

      You’re welcome Tammy! I’m glad to hear the recipe is a hit. Thanks for sharing! Reply

  • Maria
    March 5, 2018

    Hi Natasha! Can I substitute heavy whipping cream with regular milk? Reply

    • Natasha
      natashaskitchen
      March 5, 2018

      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). Reply

  • Siran Ktshyan
    March 4, 2018

    Omg. Wow. It was amazing. Reply

    • Natasha's Kitchen
      March 5, 2018

      I’m glad you love it Siran, thanks for sharing! Reply

  • Wanda Vaughn
    March 4, 2018

    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? Reply

    • Natasha
      natashaskitchen
      March 5, 2018

      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. Reply

  • Natasha's Kitchen
    March 3, 2018

    8 slices! Reply

  • Mary
    March 3, 2018

    Hi Natasha,

    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!!

    Love, Mary Reply

    • Natasha's Kitchen
      March 3, 2018

      Thank you so much Mary! The recipe tastes as good as it looks, I hope you love it! Reply

  • Kayli
    March 3, 2018

    This recipe is so delicious! It goes really well with whip cream, too. Thank you for the recipe! Reply

    • Natasha's Kitchen
      March 3, 2018

      You’re welcome Kayli! Thanks for sharing your great review with other readers! Reply

  • Christine
    March 3, 2018

    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. Reply

    • Natasha's Kitchen
      March 3, 2018

      I’m happy to hear the recipe is a hit! Thanks for following and sharing your excellent review! Reply

  • Natalie
    March 3, 2018

    I just love apple desserts and this looks amazing!! Thanks for sharing 🙂 Reply

    • Natasha's Kitchen
      March 3, 2018

      My pleasure Natalie, I hope you love it! Reply

  • zahra
    March 2, 2018

    I think it’s more like to dahlia flower. anyway it’s beautiful and lovely. i liiiiike it. Reply

    • Natasha's Kitchen
      March 3, 2018

      Thanks Zahra! It tastes as good as it looks, I hope you try it! Reply

  • Julie
    March 2, 2018

    Yumm!!! That looks sooo delicious. I need to make this sometime. The design is very pretty. Reply

    • Natasha's Kitchen
      March 3, 2018

      Thank you Julie, I hope you do try it! Reply

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