🌹🍂🍎Apple Rose Tart w/ Sweet Custard and Walnut Crust🍎🍂🌹

Prep Time: 10 minutes | Cook Time: 30 minutes + 2 hrs custard chilling time

Serving Size: 4 smallish tarts or 1 full-size tart

Podcast Recommendation: NY Times: The Run-Up: The Trump Tapes, Part I: ‘He Doesn’t Know Himself’ Michael Barbaro interviews Michael D’Antonio, the last man to extensively interview Donald Trump and his family for a biography (in 2014) and gets his take on what drives Trump, the coping mechanisms he has developed, the amount of self-reflection that Trump practices, and some of D’Antonio’s explanations on how Trump’s upbringing has shaped the man we see today.

Ingredients:

Walnut Crust:

  • 2 ½ cups walnut pieces
  • 4 tbsp (half a stick) butter, melted
  • 2 tbsp granulated sugar
  • 1 egg white
  • ¼ tsp salt

Custard

  • 1 ½ cups milk (I used almond milk)
  • 6 egg yolks
  • ½ cup pure maple syrup (I didn’t have any on hand so I used this sugar free breakfast syrup)
  • ¼ cup cornstarch
  • ½ tsp salt
  • 1 tsp vanilla bean paste

🍎Apple Roses🌹

  • 2 apples, sliced as thinly as possible while still slicing entire pieces from skin to core
  • 2 tbsp granulated sugar
  • 1/2 tsp cardamom
  • 3 tbsp butter
  • 1 tsp vanilla bean paste

Instructions:

Walnut Crust

  1. Preheat the oven to 400 degrees F.
  2. Put walnuts in food processor until they are about the size of breadcrumbs.
  3. Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.
  4. Press the mixture evenly into the bottom of tart pan or pans and up the sides but indented in the center. Bake for 15 minutes if using a 9-inch tart pan and only 10 minutes if using multiple smaller tart pans. Cool completely, then fill with Maple Custard.

Custard

  1. Pour the milk into a small pot and place over medium heat until small bubbles form around the edges (not boiling!).
  2. Whisk the egg yolks, syrup, cornstarch, and salt together in a bowl until combined.
  3. Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
  4. Transfer the mixture back to the pot and place over low heat. Cook, stirring constantly, until the mixture becomes very thick then immediately turn off the heat and add the vanilla.
  5. Place plastic wrap directly onto the surface to prevent gross skin from forming and refrigerate for 2 hours.

Apple Roses

  1. Right before you are ready to take the custard out of the fridge, cook the apple slices.
  2. Warm butter in pan over medium low heat with sugar, cardamom, and vanilla bean paste.
  3. Once the butter is melted and incorporated with the other ingredients, dump apple slices into pan and lower heat. Don’t worry about moving the top layer apples to the bottom. The steam formed from the layers of apples should cook all of the apple slices to a point where they are pliable. This will take about 8 minutes on low heat with very occasional turning of apple slices just to coat evenly with butter mixture – being careful not to tear apples. Test apples by holding one slice and bending it without the slice cracking. If the apple slice cracks then keep cooking apple slices on low heat and turning occasionally to coat apple slices evenly.
  4. After apples are done cooking, form roses in custard in tart. you can create one big flower by laying apple slices down from the outer perimeter in. You can create individual roses by forming the outer circle of the rose and then working inwards, forming the center of the rose by rolling up one slice small and then sticking in the center.

Recipe married between this one and the Sur la Table Girls Night Out cooking class!

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