Granny Smith Apple Compote, Homemade Caramel Sauce, Gala Apple Slices, and Homemade Apricot Preserves. Ended up serving it with some fresh lightly sweetened whipped cream.
Zinn said:
I love how it looks simple but totally gourmet.
Thank you so much!
Wow it looks beautiful!
Jordan said:
Wow it looks beautiful!
Thank you! It was a joy to make.
Yum! I am inspired. My partner’s favorite flavor is apple… now I want to surprise him with something similar, although yours is picture perfect, I refuse to hold myself to that standard on my first go 
Looks spot on. Do you have a bit more detailed recipe?
Kai said:
Looks spot on. Do you have a bit more detailed recipe?
Of course!
Keep in mind the picture is just one tart and this recipe yields enough to make at least 8. I have lots of co-workers hehe.
For the crust: 150g Flour, 35g White Sugar, 2g Salt, 115g Unsalted Butter (cold), 1 Egg Yolk, ~30g Ice Cold Water.
If you have a food processor, coarsely blend ingredients and slowly add ice water until the dough resembles the consistency it can be rolled out by hand. Form into a disc, wrap airtight and place in the fridge while making the other ingredients.
For the Compote: 6 Granny Smith Apples peeled cored and chopped into rough cubes, 75g White Sugar, 60g Apple Cider (I used red jacket heirloom), 60g Water, and cinnamon to taste (I think I used just about one gram).
Put all ingredients in a pot and bring to a boil. Cook on high for approximately 10 minutes or until apples get nice and mushy. Turn heat down to low and simmer until most of the liquid has cooked off. Take off the heat and mash to your liking (I actually blended mine for a smoother texture. Kinda resembled applesauce).
Caramel: 200g White Sugar, 60g Water, 85g Butter, 120g Heavy Cream, Vanilla Extract to Taste, Salt to Taste.
Cook sugar and water together allowing to bubble and finally begin to brown. When you reach the desired color, remove from heat and whisk in cream. Keep whisking as you add butter until all butter is melted, whisk in vanilla and salt, set aside to cool.
Apple Rose: 3 Gala Apples, sliced with a mandolin. I won’t get too much into this process, there are videos I can link if you’re interested in the technique.
Apricot Preserves: I can’t remember how much I used of each, I made this awhile ago. But some vague amount of apricot, some amount of sugar, lemon zest, lemon juice, vanilla.
To assemble: roll out dough to fit tartlet tins. It should be thin, but not so thin it will lose structural integrity. Put into prepared tins and blind bake at 350F for 10 minutes. Remove from oven, fill with compote, then caramel, then the apples to form a rose. Sprinkle the top with a little more sugar and bake for about 30 minutes or so. TBH I kinda lost track of time while they were baking so I’m not sure exactly how long they ended up staying in the oven, but it was probably somewhere between 30-40 minutes. Heat the preserves so they’re liquid and shiny, brush over the top for a nice shine. And that’s it!
@Tatum
Yep, that’s a bit more detailed 
Thanks a bunch.
Brady said:
Beautifully done!
Thank you so much!
This is really beautiful! You did a wonderful job.
Peyton said:
This is really beautiful! You did a wonderful job.
Many thanks, it was actually quite meditative arranging the petals.
so uhh… is your company hiring by chance? 
looks deee-lish 
Phenomenal!!! A true beauty!
It’s incredibly beautiful!
Why don’t I have work friends like you?
That’s just beautiful!
That apple tartlet looks so lovely and delicious! Your work friends are lucky.
That looks delicious!
Weston said:
That is stunning! I would expect it to qualify for any prize. Do you enter any baking contests? It looks like something I’d see at a wedding or formal dinner.
That is so sweet of you to say! I am so completely flattered that people like my bakes at all outside of the people who eat them. To answer your question, I was approached one time for a show that was supposed to be produced by HBO during the pandemic (I was baking a lot more then, too. That probably didn’t hurt). Nothing came of it, but I think it’s fair to say that’s not the point for most of us home bakers. Making something special and good for the people you care about is about as good as it gets.
Now, this looks delicious 