Simply Stunning Apple Rose Tart

This easier-than-it-looks tart combines sweet apples with tangy orange cream for a dreamy dessert that’s almost too pretty to eat.

Ingredients

• 1 refrigerated prepared piecrust
• 4 red apples, like Gala or Fuji
• 3 cups apple juice
• 1 Tbs. lemon juice
• ½ tsp. vanilla extract
• 8 oz. cream cheese
• 5 Tbs. sugar
• 1 orange, zested and juiced
• ¼ cup apple jelly

Instructions

1. Heat oven to 350°F. Line 9″ loose-bottom tart pan with piecrust. Fold overhanging dough into pan, pressing against side. Fit greased sheet of foil against dough. Fill with baking beans or pie weights. Bake 20 min. or until sides of dough look browned. Remove foil and weights. Prick bottom with fork. Bake 5 to 7 min. or until done; cool.
2. Cut apples in half and remove cores. Use a sharp knife to slice apples to ⅛” thick. In large skillet over medium-high heat, bring apple juice, lemon juice and vanilla extract to a boil. Add apple slices; let simmer 2 min. or until apple slices are softened. Remove apples from liquid; drain on paper towels. Let cool.
3. Meanwhile, in food processor, combine cream cheese, sugar, 1 Tbs. orange juice and 1 tsp. orange zest and pulse until smooth. Spread in bottom of tart crust. 
4. After lightly poaching apples, drain on a paper towel and roll slices tightly to form the center bud of each rose. To finish each rose, wrap additional apple slices around the center bud, overlapping slices to secure. Melt apple jelly with 2 tsp. water; lightly brush over roses before serving.