Apple Rose Tart with Maple Custard and Walnut Crust (Gluten Free)

Apple Walnut Rose Tart with Maple Custard | Baking a Moment

Apple Rose Tart with Maple Custard and Walnut Crust

Your Guests will be Wowed by this Gorgeous Apple Tart of Roses, with a Toasty Walnut Crust and a Silky Sweet Maple Custard Filling.  And it’s Gluten Free!

Do you guys know Hip Foodie Mom?  She’s one of my favoritest bloggers ever!

This week she is moving herself and her whole family alllllll the way from Seattle, Washington to Madison, Wisconsin.


Kind of a big deal.  Far.  And a whole different sort of scene.  Not to mention climate.

She’s kinda got her hands full right now, so I’ve been invited to fill in for the day!  Woot!

I’m totally psyched to be guest posting for Alice.  I made her this tart as a pseudo-housewarming gift.  It came out really pretty!

Apple Rose Tart with Walnut Crust & Maple Custard | Baking a Moment

And tasty!

And it’s gluten-free!

So hop on over to Hip Foodie Mom and check it out!  She’s got the recipe and lots more pretty pictures.  Say hi!  Tell her Allie sent you ;)

*Update: It has been brought to my attention that the idea for an Apple Rose Tart originates with the legendary French pastry Chef Alain Passard.  Here is a lovely little video that presents the history of the Apple Rose Tart in such a beautiful way.  I hope you enjoy:

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*This post was featured on The Best Blog Recipes’ Weekend Re-Treat Link Party*

About Allie {Baking A Moment}

Hi! I'm Allie, and when I find myself with a few free moments, I head straight for my kitchen! I love to bake, and I especially love pastry and desserts.

You can also follow me via: RSS | Facebook | Twitter | Pinterest | G+ | BlogLovin'


  1. perhaps the most beautiful dessert i’ve ever seen– it’s a stunner :) pinning right now!!

  2. Allie,
    Thank you again for this absolutely gorgeous tart .. . I am totally going to make this recipe!!! I love it!!! just stunning!!

  3. This looks amazing, I’m definitely checking the recipe right now!

  4. I totally gushed all over this tart over at Alice’s blog. You knocked it out of the park with this stunner, Allie. It’s beyond gorgeous!
    Nancy @ gottagetbaked recently posted…Chocolate Pumpkin Layer Cake for a Halloween #HolidayFoodPartyMy Profile

  5. Allie this is drop dead gorgeous! Seriously, I can’t get over how pretty it is!
    Mimi @ Culinary Couture recently posted…Pumpkin Magic BarsMy Profile

  6. Amazingly beautiful Allie! :)
    Liz recently posted…Fall Leaf Sugar CookiesMy Profile

  7. This is seriously stunning my friend!! I’ve been gushing all day long over it and can’t get over how beautiful those apple roses are. And the tart itself sounds so amazing….maple custard and walnut crust. Perfect combination!!
    Zainab @ Blahnik Baker recently posted…Pumpkin Spice Cheesecake Ice CreamMy Profile

  8. Picture Perfect!!!! I would be scared to eat it because its so PRETTY! :)

  9. this is so beautiful! amazing! :)

  10. This is simply STUNNING Allie! Those apple roses are perfect and look just like a beautiful bouquet of real flowers! It sounds incredibly delicious too with the walnut crust and maple custard! What a fantastic post and perfect pseudo-housewarming gift :)
    Kelly recently posted…Pumpkin Patch Chocolate Reese’s Mini CupcakesMy Profile

  11. Wow! This is gorgeous. I saw it on foodgawker and had to pop over! Just lovely.

  12. This rose custard is lovely! I saw this on foodgawker and had to click on it! I love the fact it is gluten free. I am going to make this with my own almond flour crust. Your photos are inspiring. Thank you for sharing!

    • Thank you, Ester, for the great compliment! I’m inspired every day by what I see on sites like Foodgawker; it’s nice to know I can return the favor every once in a while. Thanks for popping over and good luck with your tart! :)

  13. SO FREAKING INCREDIBLE ALLIE!!!! I’m sorry…I just got a little too excited over this elegant and beautiful tart. But really…Wow!!
    Vanessa recently posted…Vanilla Cake with Black Tea Caramel SauceMy Profile

  14. I can’t believe how beautiful this is. I really would have a hard time cutting into it! ;) Gorgeous!

  15. Oh my. Allie, you’ve really outdone yourself. This tart is gorgeous, and I’m so excited to see what it’s a gluten-free option, too! I’m heading over to Hip Foodie Mom right now for the recipe :)
    Nora (Buttercream Fanatic) recently posted…Pumpkin Spice Cupcakes with Cinnamon Buttercream Frosting {Mystery Dish Challenge}My Profile

  16. Absolutely amazing and beautiful..and gluten free to boot. Love it!

  17. This is absolutely the most beautiful apple tart I have ever seen! I am allergic to walnuts but I can eat pecans and or hazelnuts, I am from Italy and we use a simple vanilla custard but the idea of maple sounds wonderful.

    I am glint to try creating a variation and posting to my food blog, I will credit you for the original version and also include links to your recipe and blog.

    Thank you for such a wonderful idea for the fall and holiday season.

  18. This tart is absolutely gorgeous. I would almost hate to cut into it as I wouldn’t want to mess it up, but I’m sure it tastes as great as it looks!
    marcie recently posted…Cooking School Week 5My Profile

  19. Such a fabulous looking tart. The apple roses are absolutely stunning!
    Vicky and Ruth recently posted…Home Made Orange & Cardamom Infused Ricotta With Figs And AlmondsMy Profile

  20. Hi! Such a gorgeous tart!!! I bought all the ingredients and I’m about to make it but….do you not have to bake the custard? I saw in the original custard recipe she baked the custard so I just wanted to make sure if it was supposed to be baked after being poured into the crust or not! Sorry never made custard before!! :)

    • Hi Amanda! That is a great question, I actually adapted the original custard recipe so that it would not need to be baked, because the crust would burn in the amount of time it would take for the custard to set in the oven. Instead, the custard is cooked on the stovetop. Just cook it gently and temper the eggs, so they don’t scramble, and then strain and cool it in the fridge. Good luck and let me know if you have any questions!

  21. This is stunning! Thanks for linking up with What’s Cookin’ Wednesday!
    Karly recently posted…Skinny Sweet Potato Donuts with Maple GlazeMy Profile

  22. great thank you!! cooking now :)

  23. Is it supposed to be liqudy when I pour into the crust??? I’m guessing not because how would the apples stand up?? What did I do wrong??? :(

    • No, it’s not meant to be liquidy. I’m not quite sure what went wrong for you, dear. Did you chill the custard in the fridge before putting it in the crust? Did you maybe not cook it long enough on the stove? It should be pretty well thickened on the stove, but it will thicken even more as it cools. Mine was about the consistency of pudding.

      • Ya it wasn’t that thick when I took it off tr stove.. Thankfully I was able to put it back on the stove an thicken it some more! Turned out great!!! I couldnt get The Apple slices to wrap as tightly as yours without snapping even though I used the thinnest setting of a mandolin and microwaved them lol but maybe the Type of apple matters? I used red delicious. Anyway still came our great Thank you :)

        • Oh well I’m glad the custard worked out after all! I snapped a lot of apple slices in the process too. It took me some time to get the hang of it. I found that if the apple slices were too stiff I could nuke them for another few seconds to find the sweet spot. But some of them also got overcooked, and just fell apart. Kind of a fussy process but the result is definitely a stunner! I’m so happy it worked well for you. Thanks for reading, Amanda!

          • As a longtime baker but firsttime custard maker, I was very close to the same thing happening. I took mine off the heat when it covered the back of the spoon and had gotten comparatively thicker, but it turns out that that happens pretty early in the heating process, way before it has turned into a pudding-like consistency. Glad I saw this thread and response, so I put it back on the heat and it’s now cooling in my fridge. That back-of-the-spoon thing just threw me!

  24. I’d say it’s gorgeous! Tuned out fabulous. And, I have to agree that that is a far move! Heading over to get the recipe and pinning!
    Gloria // Simply Gloria recently posted…Breakfast Biscuit SandwichMy Profile

  25. This is gorgeous but I’m afraid if I made it I wouldn’t want to eat it because it’s so pretty. Thanks for sharing on the weekend re-Treat link party!
    Britni @ Play. Party. Pin. recently posted…The Collective Social Blog Hop #54My Profile

  26. Allie, this looks absolutely amazing. I am seriously so impressed. Didn’t know you could do this with an apple, it is beautiful! Pinned!
    Krista @ joyfulhealthyeats recently posted…Garlic Herb Crock Pot ChickenMy Profile

  27. STUNNING! I have seen these done before and been so intrigued to try and attempt, now I’m even more inspired! This is so beautiful! Pinning!
    Tahnycooks recently posted…Bleu Cheese Grape TrufflesMy Profile

  28. UnREAL Allie! That has to be the prettiest tart I have ever, EVER seen! You are so freakin’ talented girl!
    Trish – Mom On Timeout recently posted…Bacon Cheeseburger Pizza PinwheelsMy Profile

  29. Absolutely gorgeous, Allie! I can’t get over how perfect this tart looks. It looks too amazing to be apples!
    Ashley | Spoonful of Flavor recently posted…Roasted Pears With Cranberries, Blue Cheese and WalnutsMy Profile

    • Wow, thanks, Ashley! It’s so great to hear that. When my face was 6 inches from it and I was fumbling through I was thinking it looked kinda messy. I guess sometimes you just have to step back and get the overall impression. Thanks so much for reading and for the sweet compliment!

  30. What a stunning and elegant tart. love the creative way you incorporated apples into this dish. I can’t wait to try making this. It would be a huge hit at Thanksgiving, I’m sure!
    Jamie@Milk ‘n’ Cookies recently posted…Mini Banana Donuts with Coconut Caramel GlazeMy Profile

  31. “Almost” to pretty to eat, giggle. lovely and yummy. hugs!
    Katherines Corner recently posted…Shop Spotlight Shop WittyMy Profile

  32. Allie, what an absolute stunner! And I loved watching that little video. So amazing! I can’t wait to show this to my husband (he’s the pie/tart maker in our house). I don’t think he’ll need much convincing to make this for Thanksgiving :)
    Amy | Club Narwhal recently posted…SKINNY CLAM & SHRIMP CHOWDERMy Profile

    • Thanks so much Amy! Your hubby sounds like a real pro in the kitchen. I remember you saying he’s good with meringue too. I’m impressed! Isn’t it great being married to a foodie? ;) Thanks for the sweet comment and hope you’re enjoying your day!

  33. what a beauty….how does it slice?

    • Hi Andie! I have to admit I did not slice it; I ended up giving it to my neighbor. I always have way too many sweets around the house so sometimes it’s good to just give things away! But, I would think it’d probably be best to try to kinda maneuver the knife between the roses, if possible. Just because the apples are obviously going to be firmer in texture than the custard underneath. Good luck and thanks for reading!

  34. It’s the most beautiful dessert I’ve seen in a long time!

  35. AMAZING! I love the flowers that you did! WOW!! Pinning!
    Gosia | Kiddie Foodies
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  36. Allie, this is such a beautiful tart. It’s so pretty that I almost wouldn’t want to eat it. Great job! :)
    Julie @ This Gal Cooks recently posted…Homemade Holiday Appetizers RoundupMy Profile

  37. This is an absolutely gorgeous tart!!!!
    Nichi – The mandatory mooch recently posted…Rollo Pretzel BitesMy Profile

  38. I love apple rose tart and this is so pretty!! In fact, too pretty to cut into ;)
    Kiran @ recently posted…Apple Lattice Buttermilk PieMy Profile

  39. This is STUNNING!

  40. Hi there! I’m inspired and I’m going to make this tomorrow. I just had a few questions for you.

    1. How far in advance do you think it’s ok to make this and still have the apples stay edible? I was planning on making it about 24 hours ahead and storing it in the fridge.

    2. Do you think it’s necessary to store it in something airtight?

    3 . Is it important that this tart remain cold constantly until it’s served?

    Thanks so much!

    • Good Morning Sandy! Thanks so much for reading and I’m so happy to have inspired you! I think the apples should be ok for 24 hours. I gave my tart away several hours after taking the pics, and it never did get brown. Probably because I took the time to soak the apple slices in lemony water, I’m guessing. But if you’re in doubt, I’m sure that glaze would probably help keep it fresher looking. I always like to wrap things before putting them in the fridge, just because of odors and stuff, but in this case, you probably wouldn’t want to wrap it too tight and squoosh the apples roses! And finally, I think the tart would taste best if served cold, just because of that custard, but if there’s not room in the fridge right up until the very second you serve it, I’m sure it would be ok. Just watch and make sure the custard isn’t looking runny, sometimes it starts to get like that if it gets warm. Good luck and have lots of fun with it! :D

  41. I made this following all the directions. After 48 hours, my filling had still not set. The custard had almost no flavor and was just a rich creamy kind of maple flavored custard. The crust turned out the best, but next time would add a combo of nuts or add some other type of crust to reduce the intense walnut flavor. Still don’t know why my custard didn’t ever set, anyone have any ideas?

    • Hi Dklock! I’m so sorry you had difficulty. Custards can be tricky and if you take a moment to read some of the other comments on this post, you will see that you are not the only one who had trouble initially. I told many of my other readers that if they cooked the custard longer it would thicken up. I’m certain that is the culprit, as it solved the problem perfectly for other commenters. Do take a glance over to check out my advice to them and learn from their experience. As for the flavor, it is not meant to be aggressively flavored, but rather a rich and creamy kind of maple flavored custard. If you are looking for a bolder flavor, you could always supplement with a drop or two of maple extract, or try using a lower-grade (less refined) maple syrup. As for the crust, I’ve tried it with all sorts of nuts and it works beautifully! Thanks so much for reading and I hope you’ll have better luck with the custard next time around.

  42. Allie, this is ridiculously gorgeous!! I could see this being served at a wedding, baby shower, bridal shower…oh the possibilities! =)
    Lindsey Cook recently posted…Sunshine Caribbean HakeMy Profile

  43. It looks delicious!!!


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