Talk about healthy comfort food! Apple pie always soothes the soul, no matter what time of year. Creamy custard, ah the rich smooth texture that lingers on the lips. And cardamom, this aromatic spice can induce nostalgia or conjure up (uplifting) childhood memories.
Now the essence of rosewater infused with food goes back thousands of years. Many cultures have used rosewater to flavor desserts, beverages, soups and even entrées. Rosewater is said to enhance your mood, relieve nervous tension and calm the mind. For more information about the medicinal features see: Health Benefits of Rosewater
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Benefits of Cardamom
According to research specialists at Mercola, cardamom is an ancient medical tradition in tropical parts of India, South Asia and Nepal. It is said to cure many ailments such as congestion, teeth and gum infections, sore throat, kidney and lung issues, stomach problems and tuberculosis. Cardamom was also used as an antidote for snake and spider bites. Moreover, it has long been known as a successful treatment for urinary tract infections – even gonorrhea.
To top it off, cardamom is a culinary dream spice. In East Indian cultures, it is used in mild curry blends and in spicy-hot masala dishes. Cardamom tea is also very popular in India. In Middle Eastern cultures, cardamom is prepared like a coffee known as “gahwa” . It is served everyday and is considered etiquette and a definite hospitality necessity.
Note: Always consult a qualified healthcare specialist before using any treatment such as a detox diet. This includes natural remedies and herbal teas or supplements. Additionally, the information in this article is not intended as medical advice; it is for educational purposes only.
Selecting Rosewater and Apples
When selecting rosewater, make sure get pure rose water and not scented or flavored rose water. Pure rosewater is made from actual real rose petals. Flavored rose water is generally water that has been scented with rose essence. As well, some scented rose waters have artificial and synthetic ingredients.
The best apples to use for this tart should have a red skin, that way you have a nice red contrast for the roses. Great varieties include Braeburn, Cortland, Fujii, Gala, Honeycrisp, Pink Lady and Melrose. My favorite apples for this recipe are Braeburn, Fujii and Pink Lady.
From the looks of this amazing dessert, it appears that it is difficult to make. Quite the contrary! This Apple Rose Tart can be beautifully assembled in 10 minutes or less. The most time consuming is arranging the apples on top. But I must say, the rose like presentation of apples is very impressive.
Ah, and the taste! Creamy custard paired with the floral taste of rosewater and the aromatic spice of cardamom. The custard is nestled in a gluten free crust of walnut then topped with a wonderful display of apples.
Apple Rose Tart with Rosewater Cardamom Custard and Walnut Crust is an astonishing dish by itself or it can be served with fresh cardamom whipped cream or French vanilla ice cream.
- 2½ cups walnut pieces
- 4 TBLS unsalted butter, melted
- 2 TBLS coconut palm sugar
- 1 egg white
- ¼ teaspoon sea or Himalayan salt
- 2 cups whole milk
- ½ cup coconut palm sugar
- 2-3 egg yolks
- 1 teaspoon ground cardamom
- 3 TBLS arrowroot powder
- Touch of cream or half and half
- 1 teaspoon pure vanilla
- 2 TBLS rose water (NOT rose syrup or scented rosewater)
- 6 to 8 unpeeled apples (cored and thinly sliced)
- 2 TBLS rose jam
- 1-2 teaspoons lemon juice
- In a small pan, add milk, sugar and cardamom. Slowly bring to a boil then lower heat. Adjust sweetness, to taste
- In a small bowl, mix arrowroot powder with enough cream to make a smooth thin paste. Carefully add the arrowroot mixture to the milk a little at a time. Whisk constantly. Continue whisking until custard is smooth
- Remove from heat and add vanilla and rose water. Return to the stove. Cook over very low heat; simmer gently for 2-3 minutes. Mixture should be thick
- Lay plastic wrap over the surface. Chill for 2 hours
- Preheat the oven to 400°F (205°C)
- In a food processor, pulse walnuts until finely chopped. Pieces should be about the size of breadcrumbs
- Place chopped nuts in a large bowl. Add butter, sugar, egg white and salt. Toss together with a fork
- Press mixture evenly over the bottom and the sides of a 9-inch tart pan with a removable bottom
- Bake 15 minutes. Set aside
- Core and slice the apples into very thin slices. Don't peel them! You want the rosy skin color contrast with the yellow white flesh of the apples so the rose effect is more pronounced. The apple slices need to be paper thin. Use a mandolin if you have one. A mandolin works best and saves you a lot of time.
- In a medium-sized pan, add apples and just a touch of filtered water. Cover and cook on low heat until tender and pliable, about 2-3 minutes. Slices should be transparent. Allow to slices cool in a colander. Place apples on towel and pat to dry
- Spread the rosewater cardamom custard in the walnut tart shell
- To create the center of the rose, roll one apple slice in a tight coil. Wrap a second apple slice around the center. Continue adding slices around the outside. Make sure to overlap each petal slightly to get a nice rose effect. Stand the spiral up vertically in the custard. Continue arranging apple roses and placing them vertically on the custard. You can fill in any gaps between the large roses with small rosebuds (use just one or two apple slices coiled like the centers of the large roses)
- Warm the rose jam. Thin the jam with lemon juice. Brush the rose jam glaze over the apples, for shine and to prevent browning
- There are many creative ways to arrange the apple tarts. You can make individual tarts by placing them in their own ramekin or you can make one large rose in the 9-inch tart pan. Have fun and be creative.
Stock Up with Perfect Ingredients
- 100% Pure Organic Moroccan Rose Water
- Simply Organic Cardamom
- Navitas Naturals Organic Coconut Palm Sugar
- Starwest Botanicals Organic Arrow Root Powder
- Rose Petal Jam All natural French jam with pure sugar cane, Confitures a l’Ancienne
And Necessities ~
- OXO Good Grips 11-Inch Balloon Whisk
- Benriner Japanese Mandoline Slicer
- Nordic Ware Pro-Form Quiche and Tart Pan, Interior 9.875 Inch x 1.75 Inch
Rose apple pie on white plate: Salted Caramel Apple Rosette Tart via photopin (license)
Rose apple pie close up: Salted Caramel Apple Rosette Tart (9) via photopin (license)
Rose apple tartlets on white platter: .apple cakes |1 via photopin (license)
Rose: via photopin (license)
Apple rose pie and roses: Jen Cooks Korean
Apple rose pie on bamboo mat: The Whoot
Rose apple tarts demo: Recipe best