Apple Rose Tart
Prep Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 8
The quick-and-easy press-in pecan crust leaves you with extra time to create the breathtaking apple-rose topper.
Ingredients:
For the Pecan Pie Crust
2 1/2 cups pecans
3 tablespoons coconut sugar
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter, melted
1 large egg white
For the Cinnamon Custard
11/2 cups milk
1/2 cup coconut sugar, divided
1/4 cup cornstarch
6 egg yolks
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
For the Apple Roses
2 lemons, juiced
1/4 cup sugar
4 apples, quartered and cored (recommend using Gala, Fuji, Honeycrisp or Pink Lady apples.)
For the Pecan Pie Crust
2 1/2 cups pecans
3 tablespoons coconut sugar
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter, melted
1 large egg white
For the Cinnamon Custard
11/2 cups milk
1/2 cup coconut sugar, divided
1/4 cup cornstarch
6 egg yolks
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
For the Apple Roses
2 lemons, juiced
1/4 cup sugar
4 apples, quartered and cored (recommend using Gala, Fuji, Honeycrisp or Pink Lady apples.)
Directions:
For the crust
Preheat oven to 375.
In a food processor, pulse pecans, sugar and sea salt until the nuts are very finely chopped, then transfer to a medium bowl.
Stir butter and egg white into nut mixture, then press the mixture into the bottom and up the side of a 9" tart, or pie pan.
Bake until the edge begins to brown, 15 to 18 minutes, then allow to cool completely.
For the Cinnamon Custard
In a medium pot, combine milk and 1/4 cup sugar and bring to a simmer over medium heat.
Whisk together cornstarch and remaining sugar, then whisk in egg yolks.
Gradually pour a third of the hot milk mixture into the bowl, whisking constantly to combine.
Transfer contents of the bowl into a pot and cook over low heat, whisking constantly, until bubbling.
Immediately remove the mixture from the heat, stir in the ground cinnamon, vanilla extract and pour into the cooled crust.
Place plastic wrap directly on the surface of the custard and refrigerate until it is set, about 1 hour.
For the Apple Roses
In a medium bowl, combine lemon juice with 2 cups cold water, then thinly slice apples and put them into the lemon water.
In a small pot, combine 1 cup of lemon water and the sugar; bring to a simmer.
Add apple slices and remove from heat, then let the mixture rest until the apples are pliable.
To make a rose, roll one apple slice into a tight spiral, place it on top of the tart and arrange other apple slices around it in a slightly curved spiral.
Repeat to make roses all over the top of the tart. Enjoy!
For the crust
Preheat oven to 375.
In a food processor, pulse pecans, sugar and sea salt until the nuts are very finely chopped, then transfer to a medium bowl.
Stir butter and egg white into nut mixture, then press the mixture into the bottom and up the side of a 9" tart, or pie pan.
Bake until the edge begins to brown, 15 to 18 minutes, then allow to cool completely.
For the Cinnamon Custard
In a medium pot, combine milk and 1/4 cup sugar and bring to a simmer over medium heat.
Whisk together cornstarch and remaining sugar, then whisk in egg yolks.
Gradually pour a third of the hot milk mixture into the bowl, whisking constantly to combine.
Transfer contents of the bowl into a pot and cook over low heat, whisking constantly, until bubbling.
Immediately remove the mixture from the heat, stir in the ground cinnamon, vanilla extract and pour into the cooled crust.
Place plastic wrap directly on the surface of the custard and refrigerate until it is set, about 1 hour.
For the Apple Roses
In a medium bowl, combine lemon juice with 2 cups cold water, then thinly slice apples and put them into the lemon water.
In a small pot, combine 1 cup of lemon water and the sugar; bring to a simmer.
Add apple slices and remove from heat, then let the mixture rest until the apples are pliable.
To make a rose, roll one apple slice into a tight spiral, place it on top of the tart and arrange other apple slices around it in a slightly curved spiral.
Repeat to make roses all over the top of the tart. Enjoy!
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