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Apple Flower tart

And here we are in the FINAL ! If you have followed my last two publications, you know that I have already participated in two regional battles organized by the Cœur de Reine brand ! So I won the semi-final with my apple macaroons and Brie cider. Now for the final test ! The idea was to make a free recipe but with a "wow" effect. So I opted for a pie that showcases the apple in all its forms and with a striking decoration !

My tart is composed of a base of sweet almond pastry, an almond cream garnished with pieces of apple, a vanilla and cinnamon apple compote (too good!) and thin slices of apples soaked in a syrup of citron. So yes, you will have to be patient to make the apple rosettes, but I can tell you that the result is worth it !

This recipe may seem complex but it is not. The retroplanning is indicated in the procedure of the recipe. You just need to follow all the steps. For the rest, the votes are open for this last battle! Go to the brand's Instagram account @pommecoeurdereine. You can vote until Wednesday, March 8, 11:59 p.m. I hope for the next recipe to announce that I have won the battle of the regions ! We cross fingers ! In the meantime, I give you the recipe for my Apple Flower pie. I hope that you will like it ! Do not hesitate to give me your feedback.

Ingredients for 1 tart 18cm in diameter (i.e. for 6 people) :

Sweet almond paste (to be made the day before) :

  • 45g icing sugar

  • 15g ground almonds

  • 125g T55 flour

  • 1g of salt

  • 55g unsalted butter

  • 28g of whole eggs

1- In the bowl of your food processor, mix the cold butter with the icing sugar, ground almonds and salt using the leaf until you obtain a sandy mixture.

2- Add the egg and mix.

3- Add the flour, mix quickly without insisting too much.

4- On your work surface, grind the crumbs of dough until it form a homogeneous ball of dough. Cut the dough into two pieces.

5- Between two sheets of baking paper, roll out the two doughs to a thickness of 2 mm (one will be used for the edges of the pie and the other for the center).

6- Film and reserve at least 4h-6h in the refrigerator.

7- Once the dough has rested enough, line a pre-buttered tart ring 18cm in diameter. 8- Then leave to crust (rest) overnight in the refrigerator.

The vanilla cinnamon apple compote (to be made the day before) :

  • 5 apples

  • 25g of butter

  • 20g vanilla sugar

  • 1 teaspoon ground cinnamon

1- Wash, peel and cut the apples into cubes. Melt the butter and arrange the apple pieces in a saucepan with the vanilla sugar and cinnamon.

2- Cook everything over low heat and covered until the apple pieces are tender.

3- Mix everything together and transfer the compote to a clean bowl, cover with plastic wrap and leave to cool before placing it in the refrigerator.

Almond cream (to be made the day before) :

  • 60g softened butter

  • 60g sugar

  • 1 egg

  • 60g ground almonds

1- Using a mixer, cream the softened butter with the sugar. Add the ground almonds. Whisk.

2- Finally, add the egg, whisk again until you obtain a homogeneous almond cream. Film and keep cool.

Cooking :

  • 1 egg yolk

  • a few drops of full cream

  • 1 pinch of fleur de sel

  • 1 apple

1- Bake the pie shell for 12 minutes at 160°C.

2- Garnish the pre-baked pie shell with almond cream and add apple cubes.

3- Bake again for about twenty minutes at 160°C.

4- Brush the edges of the pie with a mixture of egg yolk, liquid cream and fleur de sel. Return to the oven for 10 minutes at 160°C. Let cool on a wire rack.

5- Garnish the bottom of the pie with cinnamon apple compote, forming a dome in the center. Keep cool.

The lemon syrup (to be made the same day) :

  • 250ml of water

  • 180g caster sugar

  • 2 lemons

1- In a saucepan, boil the water and sugar.

2- When the syrup reaches 103°C, pour in the juice of the two lemons. Leave to simmer for a few moments and remove to a bowl. The syrup can only be used at 60°C or less.

Assembly :

  • 5 apples

  • SQ of butter

1- Wash your apples and cut the two ends (at the edge of the core), then the other two ends. 2- Using a mandolin, cut apple slices about 2-3mm thick, bring the slices together to form small piles and let them rest for a few moments in the lemon syrup.

3- Wipe the apple slices between two sheets of paper towel.

4- Stack the apple slices on top of each other then spread them slightly to form a nice band. 5- Arrange them on the applesauce in an unstructured way, forming “waves”. Also make rosettes of apple slices. To do this, lay out 5-6 strips flat on a board, overlapping them with each other. Then roll them tightly. The rosette is thus obtained.

7- Preheat the oven to 160°C. Brush the apple slices with melted butter using a pastry brush. 8- Bake the pie for 10 minutes. Arrange the pie on a serving platter and eat it right away.


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Welcome to my blog Titi la Toquée ! My name is Tiphaine and I am a cake lover. I won "Les Rois du Gâteau" show for the Ile de France region in 2019.

On this blog, I would like to share with you my sweet creations, my favorites and my adaptations of recipes from great chefs ! Everything is detailed and illustrated step by step !

So now it's up to you !

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