I used Entertaining with Beth’s recipe, found here, and made these minor adjustments.

  • In the compote rather than apple juice, I used a berry fruit juice with beets to give it a beautiful blush color and to emphasize the rose design.
  • For the decorative apple slices I left the skins on. Apple skins are high in vitamins and minerals (just make sure to buy organic if you’re going to do this to minimize pesticides and chemicals!), by peeling them you’re missing out on this treasure trove of nutrients. Plus, the skins add additional lovely color to the final presentation.
  • For the whipped cream I added cinnamon (measure this ish with your heart – personally, I am pretty heavy handed teeheehee). This additional flavor compliments the apples beautifully and makes it slightly more special.

The tart alone, while enchanting, tastes pleasant but is a little underwhelming imo. When paired with the cream however, it really becomes unforgettable. Note this tart is light – so it’s a nice dessert if you’re enjoying a heavier meal beforehand or want a treat without feeling sluggish afterwards.

Apple tart in the shape of a rose in a tin pan on an italian wood kitchen counter.

buon appetito! ♥️