Ingredients:
For the Walnut Crust:
· 2 1/2 cups walnut pieces
· 4 tablespoons unsalted butter melted
· 2 tablespoons granulated sugar
· 1 egg white
· 1/4 teaspoon kosher salt
For the Custard:
· 1 1/2 cups milk
· 6 egg yolks
· 1/2 cup pure maple syrup
· 1/4 cup cornstarch
· 1/2 teaspoon kosher salt
· 1 teaspoon vanilla extract
· 1 tablespoon butter
For the apple roses:
· 2 apples, red skinned
· Juice of 1 lemon
· 1/2 cup apricot jam warmed
· 2 tablespoons lemon juice
Method:
For the Walnut Crust:
1. Preheat the oven to 400 degrees.
2. In a food processor or chopper, pulse the walnuts until they are finely chopped.
3. Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.
4. Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
5. Bake for 15 minutes.
For the Custard:
1. Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
2. In a medium mixing bowl, whisk the egg yolks with the maple syrup, cornstarch, and salt.
3. Slowly pour the hot milk into the egg mixture, on ladleful at a time, while whisking, to warm the eggs.
4. Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
5. Stir in the vanilla and butter and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours.
Assemble the Tart:
1. Spread the maple custard in the walnut tart shell.
2. Bring a large pot of water with the juice from one lemon to a simmer. Slowly add the apples in batches and cook for about 30 seconds to 1 minute or until pliable. Remove to a baking sheet lined with paper towels and blot dry.
3. Mix together apricot jam and 2 tablespoons lemon juice and warm in a small saucepan or in the microwave.
4. Lay apples out overlapping in line. Brush lightly with apricot glaze. Roll into a tight spiral and stand it up vertically in the custard. Continue to arrange apple slices in a concentric pattern, around the first one, building a rose pattern.
5. Brush remaining glaze over the apples, for shine and to prevent browning.
6. Serve immediately and enjoy!
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