Market Recipe Blog: Fall Fair 1st Place Pie (Apple Rose Tart with Pistachio Frangipane)

Market Recipe Blog: Fall Fair 1st Place Pie (Apple Rose Tart with Pistachio Frangipane)


We look forward to our annual Fall Fair pie contest all summer long to taste the medley of flavours our community bakes up for the occasion! Folks enter their time- and taste-tested pies to be judged (kindly!) and sampled, and we get to reap the rewards of their careful work. This year’s winner, baked by Avril, is an Apple Rose Tart with Pistachio Frangipane carefully arranged with a mesmerizing spiral of thinly sliced apples. Delight your dinner guests with this recipe, and put your own twist on it!

Fall Fair 1st Place Pie (Apple Rose Tart with Pistachio Frangipane)


    Pâte Sucrée Crust
  • 1/2 cup butter at room temperature
  • 1/3 cup caster sugar
  • 1 & 1/4 cup flour
  • 1 egg yolk
    Pistachio Frangipane
  • 3/4 cup butter at room temperature
  • 3/4 cup caster sugar
  • 3/4 cup shelled, unsalted pistachios
  • 1 egg
    Apple Topping
  • 5 apples of different varieties, thinly sliced (Granny Smith, Red Delicious and Pink Lady are good ones to use)
  • Honey


  1. Preheat oven to 375˚ Cream together sugar and butter. Combine flour into the sugar and butter mixture (it will look very dry). Add in the egg yolk and mix together until combined. Form dough into a ball and flatten it out into a disc; wrap in plastic wrap and let chill in fridge for ~15 minutes.
  2. Grease an 8” tart pan with removable bottom
  3. Remove dough from fridge and begin evenly pressing dough into the tart pan Once dough has been formed in the pan (should be about 1/4” thick) bake for 15 minutes until light golden brown. Once tart has been removed from the oven; allow to cool before spreading on the frangipane.
  4. While it bakes, begin making the frangipane: In a food processor, grind the pistachios into a fine powder. Cream together the butter and sugar and then add in the egg. Fold in the pistachios until combined.
  5. Evenly spread the pistachio frangipane onto the cooled pie tart and begin working your apple slices into a rose formation by starting from the outside rim inwards, overlapping the apples.
  6. Place tart back into the oven for 45 minutes.
  7. Remove tart from oven and allow to cool slightly before drizzling with honey.
  8. Admire your work, slice and enjoy!

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:00AM-2:00PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.