Apple Rose Tart with Marzipan

• butter↗100 г
• plain flour↗200 г
• golden fine sugar↗1 ст. л.
• egg↗1

  separated

• vanilla extract↗дрібка
• red apples↗3

  peeled, halved and thinly sliced

• lemon↗сік ½
• marzipan↗100 г
• butter↗100 г

  melted

• golden fine sugar↗100 г
• eggs↗2
• ground almond↗140 г
• plain flour↗75 г
• milk↗1 ст. л.
• apricot jam↗4 ст. л.
• цукрова пудра↗

  для підпилу

• форма23 см квадратна, рифлена, без підкладки

Step-by-step instructions

1. 1

   In a large bowl, rub the butter with the flour using your fingertips until the mixture resembles crumbs. Add the fine sugar, the yolk (reserve the white), vanilla extract and 2‑3 tsp cold water, knead the dough until it comes together into a ball and no crumbs remain in the bowl. Wrap in cling film and chill for 30 min.

2. 2

   Place the apple slices in a large bowl, drizzle with the juice of half a lemon, add water and microwave on full power for 4 min. Then drain the water and pat dry with a paper towel. Preheat the oven to 190 °C (170 °C fan, gas 5).

3. 3

   Roll out the dough to fit a tin, trim the edges with scissors leaving them to rise about 5 mm above the edge. Prick the surface with a fork several times. Lay a sheet of foil, distribute ceramic baking beans and bake “blind” for 15 min. Remove the beans and foil, brush the surface with the reserved egg white and bake another 10‑15 min until the crust turns golden.

4. 4

   Roll out the remaining 75 g of marzipan on a sugar‑powdered surface to about 20 × 15 cm. Cut it into three strips. On the long edge of each strip arrange eight thin apple slices, leaving excess aside. Flip the strip over, cover the apples and roll it from the short side, forming a rose. Arrange the ready apple “flowers” in muffin molds to keep their shape. Shape the leftover marzipan into small balls.

5. 5

   In a large bowl whisk the melted butter, sugar, eggs, ground almond, flour and milk until smooth. Remove the baked crust from the oven, spread the festive filling. Gently press the apple‑marzipan roses into the filling, distributing them evenly, then scatter the marzipan balls. Fill the remaining gaps with the remaining apple slices, slightly bending them to create extra petals, or roll them into buds with the skin side up.

6. 6

   Place the cake back in the oven for another 30‑35 min, then let it cool in the tin for 10 min. Meanwhile, in a small saucepan warm the apricot jam, bring to a gentle boil, then pass through a metal sieve into a bowl. Brush the cake surface with the warm jam. Serve the cake slightly warm or let it cool, transfer to a serving plate and dust with powdered sugar.