Monday, April 20, 2015

Rose Apple Tart With Custard


For the Custard:
  • 1½ cups milk (I used 1%)
  • 6 egg yolks
  • ½ cup pure maple syrup
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Additionally:
  • 2 apples (I used Macoun), quartered, cored, and thinly sliced (keep in lemon water until ready to use)
  • pie crust
  • juice of a lemon
  • ¼ cup jam, warmed (optional)






Instructions
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 over the egg mixture, 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 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 shell.
  2. Warm the apple slices in the microwave until pliable.
  3. Roll a slice of apple 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.
  4. Warm the apricot jam, and thin it with lemon juice. Brush this glaze over the apples, for shine and to prevent browning (optional).