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!

Ingredients

Pecan Crust

• 2 ½ cups pecan pieces
• 4 tablespoons butter, melted
• 2 tablespoons granulated sugar
• 1 large egg white
• ¼ teaspoon kosher salt

Maple Custard

• 1 ½ cups milk
• 6 large egg yolks
• ½ cup pure maple syrup
• ¼ cup cornstarch
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract

Apple Topping

• 3 fresh apples (approximately)
• 2 tablespoons lemon juice
• ¼ cup honey (optional)

Instructions

Pecan Crust

1. Preheat oven to 400 degrees
2. In a food processor or chopper, pulse the pecans until they are finely chopped and the pieces are about the size of breadcrumbs.
3. Place the chopped nuts in a large bowl and add the remaining ingredients (mix together with a fork).
4. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan.
5. Bake for 15 minutes.
6. Cool completely before filling with the maple custard and topping with apples.

Maple Custard

1. In a medium-sized bowl, whisk together egg yolks, maple syrup, cornstarch and salt.
2. Heat milk in a small pot over medium heat until small bubbles form around the edges.
3. After egg mixture is thoroughly whisked, slowly pour the hot milk into the mixture while whisking.
4. Transfer the mixture back to the pot and place over low heat. 
5. Stirring constantly, heat until the mixture becomes very thick.
6. Remove from burner, stir in the vanilla. 
7. Strain through a fine-mesh sieve into a heat safe bowl.
8. Place plastic wrap directly onto the surface and refrigerate for 2 hours.
9. 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.)

Apple Roses

1. Quarter and core the apples. Slice very thin and place in cold lemon water.
2. To make apples pliable, place a handful of slices on a plate and warm in the microwave for approximately 85 seconds. 
3. Roll a slice of apple into a tight spiral and stand it up vertically in the custard.
4. Continue to arrange apple slices in a concentric pattern around the first one, building a rose pattern.
5. Repeat until the top of the tart is completely covered with apple roses
6. Brush honey over the apples for shine. (optional)

Notes

Use your favorite variety of apple.

This is a gluten free recipe. Let's Eat!

Print the full recipe