Soluna Apple Rose Tart

Directions

1. Preheat the oven to 375°F. Lightly flour a clean work surface and roll the pie crust into a 12–inch circle. Fit the dough into a 9-inch round tart pan with a removable bottom. Trim the excess dough and prick the bottom and sides of the crust with a fork. Parbake for 10–12 minutes, or until lightly golden. Remove from the oven and set aside.
2. Place the apple slices in a large bowl and gently toss with the lemon juice, cinnamon, cardamom, granulated sugar, and salt. Let stand for 15 minutes.
3. Knead the almond paste with your hands until pliable and shape into a disk. Lightly flour a clean work surface and roll into a 9-inch circle. Place the almond paste in the bottom of the parbaked crust.
4. Drain the apple slices. Starting at the outer edge of the tart, arrange the slices in overlapping concentric circles, working toward the center. Finish with a tightly arranged rose in the center.
5. Dot the apples with the cubed butter and sprinkle evenly with the turbinado sugar. Bake until the crust is golden brown and the apples are tender and beginning to brown, about 35–40 minutes. Let cool slightly before slicing and serving.