Rose Apple Tart
These days it seems people are often inspired by beautiful food images of blogs or pinterest. I randomly came across this beautiful recipe for a rose apple tart while actually looking for walnut tart recipes and could not stop thinking about it. Being overeager on the first try, I ended up scrambling the pastry cream and overbaking the tart shell. The second try I heat up the milk for the pasty cream less and took the pot off the flame once the milk started to simmer. I was surprised how many roses I could make with just one apple and how the apricot glaze really prevented the apples from oxidizing. I made this around noon and the apples hadn’t oxidized yet when I brought them to a friend’s for dinner later that night.
I used BakingAMoment’s recipe for the walnut crust recipe and AllRecipes for simple pastry cream. My Kyocera mandoline was perfect for getting just the right thickness for the apple slices to assemble into the rose petals. I was actually on the fence about purchasing this mandoline because I had seen reviews saying it was too sharp and some people had gotten cut by it. However I love Kyocera’s products, particularly their paring knife for cutting fruit, so I gave it a try. I was really happy with the performance of the mandoline, it gave me precision cuts, and was very easy to clean and adjust between 4 thicknesses. (On a side note the mandoline also outperforms two truffle slicers I purchased and now I only use the mandoline for truffles). For this apple tart, I used the thinnest setting of 0.5mm. I used 1 granny smith apple for the middle rose and 1 red delicious apple for the outer roses. On my long food to do list would be to remake this tart with light pink, red, and dark red for an ombre effect.
For this recipe you will need a mandoline, pastry brush, food processor, and tart pan.
- 2.5 C walnuts
- 4 Tbsp unsalted butter (melted)
- 2 Tbsp sugar
- 1 egg white
- 1/2 tsp salt
- 2 C milk
- 1/4 C white sugar
- 2 egg yolks
- 1 egg
- 1/4 C corn starch
- 1/3 C white sugar
- 2 Tbsp butter
- 1 tsp vanilla extract
- 2 Apples
- 1/4 C apricot preserves
- 1/4 juice from 1 lemon
- Pulse walnuts in food processor until crumblike consistency. Mix with remaining ingredients with a fork and press into a 9 inch tart pan. Bake at 375 for 10-15min, check on the tart shell as it bakes, if it starts to brown too much place a piece of tin foil over the tart shell to prevent burning.
- Bring milk and ¼ C sugar just to a simmer and turn off flame.
- Whisk together the 2 egg yolks and egg, stir in remaining sugar and cornstarch. Add this mixture to the warmed milk and sugar slowly while constantly whisking.
- Add in butter and vanilla and continue whisking until smooth. Strain this through a fine mesh strainer into a bowl, place plastic wrap on the surface to prevent a skin from forming. Refrigerate pastry cream until chilled, about 2-3 hours.
- Fill tart with pastry cream. Wash then slice apples with mandoline on thinnest setting. Heat the apricot preserves with lemon juice in microwave for 15 seconds. Start assembly of roses, either brush the apricot and lemon mixture onto the apple before use or lightly dip both sides of the apple in the mixture before assembling. Use the smaller pieces to assemble the middle of the rose and work from the middle to the outside. Place the slices down in the pasty cream in alternating semi circle shapes.