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If you want, you could reserve a few tablespoons of the dulce de leche and drizzle it on top before serving. It’s also delicious served with vanilla ice cream or freshly whipped cream. A simple, but pretty topping would be dusting the tart with powdered sugar. I think this tart is best served warm or at room temperature. You don't have to keep the skins on the apples like I did, but if you do, use a serrated knife to slice the tart so that the spiral design remains intact. Wait at least 1 ½ hours for the tart to cool down before cutting, otherwise it will fall apart. For this recipe, I used a nonstick 11-inch tart pan with a removable bottom. A removable bottom tart pan will make it really easy to slip off the outer ring without ruining the beautiful, fluted crust. It will stay nice and cold and make it easier to pulse. Keep the butter cubes in the freezer while preparing the other ingredients for the crust. Before spreading the dulce de leche on the crust, stir it a few times in a bowl to make it a bit creamier and easier to spread. If you don’t have a mandoline, you can slice them with a sharp paring knife - they need to be about ⅛ inch (3 mm) thick. It just makes everything easier and allows for even baking because all the slices are the same size. I suggest using a mandoline to thinly slice the apples. Apples: I use Gala apples because they’re mildly sweet and I love the color in the tart (that's why I don't peel them), but you could use your favorite variety, instead. To make things easier and save time, I just use a can of ready-made dulce de leche. It’s slowly cooked over a long period of time. It’s a beautiful creamy sauce that you can drizzle over cheesecake, ice cream, brownies, or whatever you like, really. Dulce de Leche: Dulce de leche is similar to caramel. 
If, however, you're pressed for time, you could just buy a ready made tart shell. It's basically a sweet shortcrust pastry.
Tart crust: I make my own pâte sucrée, which is a classic French sweet pastry crust that’s traditionally used for tarts. It’s lightly spiced and not overly sweet. You don’t need to pre-bake (or blind bake) the crust. You don’t need to soften the apple slices first in order to arrange them. You’ll save time by using ready-made dulce de leche instead of making it, which can take several hours. Why I love this dessert (and I think you will too!): #Apple rose tart recipe how to
HOW TO MAKE THIS EASY APPLE ROSE TART WITH DULCE DE LECHE.HOW TO SLICE THE APPLES FOR THE ROSE DESIGN.
Love tarts? Try my Fresh Fig Crumble Tart or my Apple Crumble Tartlets. The result? AMAZING! Apples are absolutely perfect with dulce de leche! This tart is similar to the classic French apple tart, but instead of the apple compote on the bottom, I added dulce de leche, instead. I always get so many oohs and ahhs when I make this dessert!įor some reason, people think it’s complicated because of its pretty design.
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