Apple Rose Tart


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 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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