Apple Rose Tart


Hi!!! I’m Hilary from Embellishmints where I share ways you can enhance your lifestyle one outfit, lipstick and one killer recipe at a time. I’m so excited to contribute on Hairspray and High Heels where each month you can expect to see recipes you’re going to want to make again and again. Starting with this beautiful Apple Rose TartApple-Rose-TartValentine-Apple-Rose-TartIsn’t it so pretty? This time around I went for really tight, beautiful rose so I ended up using a lot of apples. I’d say go lighter on the apples so you can fill your tarts up with the delicious maple custard, because that stuff is so good. I like to eat my tart with extra maple syrup drizzled on top, make sure you heat it up to add that extra touch of deliciousness.

Apple Rose Tart

Ingredients

  • Walnut Crust
    • 1 cup flour
    • 1 cup walnuts, chopped
    • 1 egg
    • 2 Tbsp butter
    • 2 Tbsp maple syrup
  • Maple Custard
    • 1 cup evaporated milk
    • 1 egg
    • 2 egg yolks
    • 1/4 cup maple syrup
  • Additionally
    • 2 apples, thinly sliced with the skin
    • lemon juice

Instructions

  1. Preheat the oven to 350 degrees
  2. Fill a large bowl with lukewarm water and squeeze lemon juice into the water
  3. Wash, core and quarter your apples and place the slices in the lemon water. I used a mandolin slicer so they were all the same size and very very thin
  4. In a food processor or really good blender, finely chop your walnuts until they are almost like a chunky a flour
  5. Place the nuts in a large bowl and combine with flour, egg, butter, and maple syrup
  6. Press the mixture evenly over the bottom and sides of a tart pan with removable bottom
  7. Form a rose with your maple slices
    • If they are not moldable enough place them into boiling water for one minute
    • To form a rose roll a slice of apple into a tight spiral and continue to wrap apple slices around it, which will build your rose pattern
    • Remember, if you want a lot of custard to use less apples
  8. Whisk together evaporated milk, 1 egg, egg yolks and 1/4 cup maple syrup and pour custard into the holes between the apple slices
  9. Place on a baking sheet and bake for 35-40 minutes at 350, until crust and apple tops start browning. The custard will not be completely solidified
  10. Let cool down to room temperature and then refrigerate for at least 1 hour so your custard is the correct consistency.
  11. Optional, but encouraged, drizzle with warm maple syrup

Custard-Apple-Rose-Tart


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