1 recipe for a Sweet Pastry Crust
Preheat the oven to 350°F/176°C.
Grease an 8” (20cm) tart pan with a removable bottom and follow the blind baking instructions for baking the sweet crust. Prepare the glaze. When the pie crust is cooled, brush the base and sides with the apple jelly glaze. Set aside.
Prepare the custard. In a medium bowl add eggs, flour, cornstarch, and sugar and mix to combine. Set aside. Add the cream and vanilla to a medium saucepan over a medium high heat. Bring to a soft boil (scalding point) and remove from the heat. Let cool slightly then add the egg mixture to the milk, whisking continuously. Place the saucepan back on the stovetop over medium low heat and stir until thick. Remove from heat and let cool. Add the cooled custard to the base of the pie crust only filling to ¾ full. Smooth the top.
Wash apples and core by setting the apple upright and cutting all four sides off the apple leaving the square core. Discard the core. Cut each side in half and thinly cut into ⅛” (3mm) slices. Use a mandoline if available.
Add apple slices to a bowl of water with 1 tablespoon (15ml) of lemon juice. Complete one apple and microwave the slices for 4 minutes in the microwave until soft and tender. Drain slices in a colander and let cool. Repeat with the remaining apples. Prepare the roses by laying the 6 - 8 slices of apple (peel to the left) in a straight line. Overlap the slices approximately ½” (12mm). Start forming the rose by rolling the top of the apple slices toward the bottom. The more slices the bigger the rose. Place the roses directly in the tart shell or place in a muffin tin to hold the shape. Gently add the apple roses to the pie crust filled with custard. Brush the top of the apple roses with the apple jelly glaze and bake for 15-20 minutes. Cool slightly and add a bit more apple glaze to the top and pastry edge for a beautiful glisten.
Enjoy chilled or at room temperature.
Chef’s Note: Using a muffin tin allows you to create a beautiful bouquet of apple roses and artistically create your Rose Apple Tart.
1 recipe for a Sweet Pastry Crust
Preheat the oven to 350°F/176°C.
Grease an 8” (20cm) tart pan with a removable bottom and follow the blind baking instructions for baking the sweet crust. Prepare the glaze. When the pie crust is cooled, brush the base and sides with the apple jelly glaze. Set aside.
Prepare the custard. In a medium bowl add eggs, flour, cornstarch, and sugar and mix to combine. Set aside. Add the cream and vanilla to a medium saucepan over a medium high heat. Bring to a soft boil (scalding point) and remove from the heat. Let cool slightly then add the egg mixture to the milk, whisking continuously. Place the saucepan back on the stovetop over medium low heat and stir until thick. Remove from heat and let cool. Add the cooled custard to the base of the pie crust only filling to ¾ full. Smooth the top.
Wash apples and core by setting the apple upright and cutting all four sides off the apple leaving the square core. Discard the core. Cut each side in half and thinly cut into ⅛” (3mm) slices. Use a mandoline if available.
Add apple slices to a bowl of water with 1 tablespoon (15ml) of lemon juice. Complete one apple and microwave the slices for 4 minutes in the microwave until soft and tender. Drain slices in a colander and let cool. Repeat with the remaining apples. Prepare the roses by laying the 6 - 8 slices of apple (peel to the left) in a straight line. Overlap the slices approximately ½” (12mm). Start forming the rose by rolling the top of the apple slices toward the bottom. The more slices the bigger the rose. Place the roses directly in the tart shell or place in a muffin tin to hold the shape. Gently add the apple roses to the pie crust filled with custard. Brush the top of the apple roses with the apple jelly glaze and bake for 15-20 minutes. Cool slightly and add a bit more apple glaze to the top and pastry edge for a beautiful glisten.
Enjoy chilled or at room temperature.
Chef’s Note: Using a muffin tin allows you to create a beautiful bouquet of apple roses and artistically create your Rose Apple Tart.
