What??? Apple Rose Tart with Apple Butter Cheesecake and Toasted Pecan Crust?

OMG! Is this just like me, or what? I’m so ready for fall that I plotzed face first into apple season with this gorgeous Apple Rose Tart.

This is what I call a “Franken-recipe,” where I take several things I love and mash them together. Way back in my cruise ship days, I fell in love with French pastry, especially the delicate apple roses that top so many autumnal sweets. Surprisingly, I’ve learned they’re much easier to make than they appear.

Additionally, I’m also ready for the heavier desserts that the cooler weather brings. Move over ice cream, because it’s cheesecake time.

Therefore, I made the ultimate autumn mash-up of apple butter cheesecake spiked with nutmeg and dark molasses in a graham cracker and toasted pecan crust, topped with my beloved apple roses.

I’m so excited. And I just can’t hide it . . .

 

Hellooooo Apple Season!!!

 

I used a 9.8 x 1.75 inch, 6 cup tart pan with a removable bottom. It’s a favorite of mine as I make quiche in it often. – RICHSC-PAN tart Pan, 9 inch, non stick, removable bottom. 

Since lots of apples will be sliced; a mandolin makes the job almost fun, as long as you promise to use the safety guard.

 

Apple Rose Tart

Yield: 6 servings. Cook – time: 70 minutes Prep-time: 45 minutes
What You’ll Need:

 

 

 

The Crust

• 1/2 cup butter, melted
• 1 cup graham cracker crumbs
• ¾ cup light brown sugar – packed
• ¼ cup pecan pieces – finely minced and toasted – See Diva Tip*
• 1 tablespoon cornstarch
• ¼ teaspoon kosher salt

 

 

 

Cheesecake Filling

 

• 8 oz cream cheese
• ½ cup granulated sugar
• 1 egg
• ½ cup apple butter
• 1 teaspoon vanilla
• 1 tablespoon dark molasses
• 1 tablespoon cornstarch
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly grated nutmeg

 

 

 

To make Apple Roses

 

• 2 red delicious apples
• 3 gala apples
• 1 tablespoon apricot jam
• 1 teaspoon lemon juice

 

 

Here’s How:

 

1. Preheat oven to 350°F and grease or spray your tart pan. Ignore the numbers in this recipe. It self numbered every line and I’m not taking the time to figure out why. 
   Diva Tip* Toast the pecan pieces in a dry small skillet for just a few minutes to enhance the flavor and crunch.

2. To prepare crust –

3. place butter in a medium microwave safe bowl, melt the butter on high for about 45 seconds. Add the dry ingredients and thoroughly mix together. Press the crumb mixture into the prepared tart pan being careful to press into all the nooks and crannies evenly. Bake for 8 minutes and set aside.

4. To make filling –

5. using the same bowl from the crust, cream the cream cheese and sugar until fluffy, add the egg, apple butter, vanilla, molasses, corn starch, salt, and nutmeg and blend completely scraping down the sides often.
6. Pour the filling into the baked crust.

7. To make apple roses –

8. Wash, and core the apples. Working one apple at a time cut them in half, slightly off center so one side is larger than the other.
9. Using a mandolin set at 1/8 of an inch or sharp knife; slice the apples thinly one half at a time. You could also use a vegetable peeler.
10. Place the apple slices in small batches on a plate and microwave for 40 seconds or until soft and pliable.
11. When cool enough to handle; take one smallish piece of apple and roll tightly, take a second piece and wrap around the first, repeat with larger pieces until you get something that looks enough like a rose to satisfy you.
12. If the apple slices are snapping, microwave them again, a few seconds at a time.
    This process will take at least 30 minutes and 2 vodka tonics.
    This is not a task for impatient people and it’s totally okay to throw the occasional goofball failing, falling apart rose in the dog’s dish.
13. Place roses on top of the cheesecake filling, they will sink in a bit, don’t worry. Cover the cake with roses as best as you can. Brush your masterpiece with a spoon of apricot jam thinned with lemon juice to prevent over browning.
14. Place tart pan on a baking sheet and bake 1 hour 10 minutes at 350°F. Test with a toothpick. 
15. Let cool for an hour before attempting to remove from tart pan.

 

Have your camera ready because this is a showstopper.

 

 

Note to self – wouldn’t this be pretty for Thanksgiving?   Why, yes, . . .Yes, it would!

 

 

Do you LOVE this rose tart idea? To see what you can do in Spring and Summer – Check out this: Strawberry Rose Tart – Spectacular tart that’s surprisingly easy 

 

 

 

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