The development of Moose & Rocco was one of the more fun ones over at Harpoon. Who doesn’t love working with something like ice cream? The flavors of Moose & Rocco lend themselves very well to many desserts but we landed on French Apple Tart with a Beer Tart Crust with a little help from our friend Vanessa over at @caffeinated.kitchen. Be warned, this recipe can take some time but the finish product is well worth it and enjoyed best with a cold Moose & Rocco in hand.
- 1 ¼ cup flour + more for flouring surfaces
- 14 tbsp unsalted butter, chilled
- ¼ tsp salt
- 4 tbsp very cold beer
- 8 apples, cored and thinly sliced
- ⅔ cup + 2 tbsp brown sugar
- 1 cup + 3 tbsp apricot preserves
NOTES: This tart is deceptively simple to make. There are only a few ingredients and you can skip right to layering the apples and forego the apple roses to save time.
1. Cut 8 tbsp chilled butter into cubes (the rest is for later)
2. Combine with flour and salt in a food processor and pulse until it starts to come together like crumbs
3. Slowly add 3 tbsp of cold beer and keep pulsing so the dough gets moist and becomes more cohesive - make sure the beer is COLD
4. Lightly flour a work surface and transfer dough onto it
5. Bring together into a flat disk and wrap in plastic wrap
6. Refrigerate for one hour.
7. When the dough is chilled, bring it back to a floured surface
8. Using a rolling pin, flatten the dough until it will cover your chosen tart pan. Make sure it has a removable bottom.
9. Trim the edges and chill for another hour or two
10. Save any extra for crust decorations.
1. Preheat oven to 375 degrees
2. Melt remaining 2 tbsp of butter and combine with 1/3 cup brown sugar
3. Brush the bottom of the chilled tart with the brown sugar and butter mixture
4. Spread a layer of apricot preserves over the bottom. You can make your own or use store-bought. Feel free to use more if you want a thicker layer on the bottom
5. Add the apples using the rose or layering method outlined below.
1. Cut the apple into thirds by making a slice on either side of the stem, then cut that piece into thirds by making a slice on either side of the core.
2. Cut thin half moons using a mandolin (recommended) or a sharp knife.
3. Melt 2 tbsp of butter and combine with 1/3 cup brown sugar
4. Pour onto apples and mix until all the apples are coated
1. If you’re doing roses, it’s best to wait to roll them until your tart has chilled and the layer of preserves is in. Adding them to the tart as you assemble will help them stay together. If this takes a long time, chill the fully assembled tart for 15 minutes before baking
2. Take your brown sugar & butter coated apple half moons and microwave for 2 - 3 minutes. You’ll know they are ready for roses when you can bend a half moon in the middle without it snapping
3. Lay 10 half moons on a cutting board, skin side facing you and overlap each one of them by half
4. Start on one end and roll them together into a rose
5. Using your fingers to keep them together, place in the palm of your hand and cup it gently to keep the shape
6. Layer several more half moons around the outside, overlapping each one as you go. I used about 12 - 18 half moons per rose
7. Place into the prepared tart shell.
8. If using a round tart pan, start on the outside and work your way in.
1. Using the brown sugar coated apples, arrange the apples any way you want inside the tart pan.
2. Keep it rustic and empty the bowl into the crust and make sure they’ve spread out to the edges
3. Make it neater and start by placing a single layer, and continue overlapping layers of apples until they are gone.
1. When the tart is assembled, use the remaining 2 tbsp of butter to dot the top of the tart
2. Sprinkle with remaining 2 tbsp of brown sugar
3. If you’ve made crust decorations from the leftovers, place these on top before baking
4. Bake until crust is golden, about 30 - 35 minutes
5. While the tart is baking, heat 3 tbsp of apricot reserves and one tbsp of beer in a small saucepan until smooth and warmed through
6. Remove tart from oven when finished and brush the top with the warm glaze.
7. Cool before serving or top with ice cream and serve warm.