Pink Pearl Apple

Pink Pearl Apple Tart Recipe Must Try

The first thing that makes a pink pearl tart is the fact that it’s made with strawberries. At least, it used to be until now. The reason why this tart is so popular is because the color of the crust and the filling look just like a pink pearl. In fact, there are people who think that this color is an intentional design choice.

These fantastic little apples look perfectly average from the outside, but once you cut into one, you see the magic of their pink flesh. Pink pearl apples were introduced to me by my coworker Melissa. She said she saw them and instantly knew I needed to photograph them, and she was right! Not only are they beautiful, but they taste amazing. And being available for only a month out of the whole year makes them truly special.

Such a special apple needed barely anything to accompany it, so this is a very simple tart recipe. A bit of honey, a dash of sugar, and a classic crust. Get some good vanilla bean ice cream, or make your own! and you will be set.

While at work today filing the case with cupcakes, I look out the window, and who do I see parking in front of the shop? One of my photo teachers from college! I stared for a minute, then realized it was her and yelled, ‘Nigel!! HELLO!!’ It was such a nice surprise. Where I went to school is almost two hours away from the shop, so I never run into anyone I know. I miss photo classes so much, especially hers. She encouraged critique and discussion and made people say what they thought of the photo. Not just an ‘I like it’ ‘How nice’ response that most people give.

A nice little surprise in the work day, off to go edit photos of my new baby cousin! She’s a little wiggle worm, so many photos to go through.

Pink Pearl Apple Tart

Pastry

  • 1 1/4 cups (156g) flour
  • 1 tsp sugar
  • ½ tsp salt
  • 1/2 cup (114g) butter, cold & cubed
  • 3-4 tbsp ice water
  • 5 pink pearl apples, thinly sliced
  • 6 crab apples, thinly sliced
  • 1/4 cup (62g) turbinado sugar
  • honey
  • powdered sugar for dusting

Oven 350. 12″ x 8″ tart pan with removable bottom

Whisk together flour, sugar & salt. Cut in butter until it resembles coarse crumbs. Stir in ice water, one tablespoon at a time. When you can squeeze a small handful of dough, and it sticks together, it is ready. Form into a disk on a lightly floured surface and wrap in plastic wrap. Chill for at least 1 hour.

Roll out dough to slightly bigger than your pan on a lightly floured surface. Line your pan with the dough and trim off any excess. 

Toss both apples with the turbinado sugar in a bowl, coating evenly. Arrange apple slices evenly in the crust. Drizzle with honey. 

Bake for around 30 minutes until the crust is golden brown and apples are beginning to wrinkle. Let cool completely. Serve with a dusting of powdered sugar.

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