Apple Rose Tart, With Maple Custard and Pecan Crust
Pinterest is both the best and the worst social media platform ever created. I love it because I can find so many creative and fun things to try. I hate it because it makes beautiful elaborate creations seem so easy and I unwittingly jump in head first.
If you're like me, halfway through the project you scream, "What was I thinking?"!
I may have experieced this frustration creating our fall desert recipe. While the apple rose tart takes a little patience, the sense of accomplishment once finished is pretty awesome. Don't forget, you get to eat it too!
- 2 ½ cups pecan pieces
- 4 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 1 large egg white
- ¼ teaspoon kosher salt
- 1 ½ cups milk
- 6 large egg yolks
- ½ cup pure maple syrup
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 fresh apples (approximately)
- 2 tablespoons lemon juice
- ¼ cup honey (optional)
- Preheat oven to 400 degrees
- In a food processor or chopper, pulse the pecans until they are finely chopped and the pieces are about the size of breadcrumbs.
- Place the chopped nuts in a large bowl and add the remaining ingredients (mix together with a fork).
- Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan.
- Bake for 15 minutes.
- Cool completely before filling with the maple custard and topping with apples.
- In a medium-sized bowl, whisk together egg yolks, maple syrup, cornstarch and salt.
- Heat milk in a small pot over medium heat until small bubbles form around the edges.
- After egg mixture is thoroughly whisked, slowly pour the hot milk into the mixture while whisking.
- Transfer the mixture back to the pot and place over low heat.
- Stirring constantly, heat until the mixture becomes very thick.
- Remove from burner, stir in the vanilla.
- Strain through a fine-mesh sieve into a heat safe bowl.
- Place plastic wrap directly onto the surface and refrigerate for 2 hours.
- Spread the maple custard in the pecan tart shell. (optional: Place the tart in the freezer for a couple hours to make sure the custard is firm.)
- Quarter and core the apples. Slice very thin and place in cold lemon water.
- To make apples pliable, place a handful of slices on a plate and warm in the microwave for approximately 85 seconds.
- Roll a slice of apple into a tight spiral and stand it up vertically in the custard.
- Continue to arrange apple slices in a concentric pattern around the first one, building a rose pattern.
- Repeat until the top of the tart is completely covered with apple roses
- Brush honey over the apples for shine. (optional)
Use your favorite variety of apple.
This is a gluten free recipe. Let's Eat!