Apple Rose Tart with Maple Custard and Walnut Crust (Gluten Free)
Your guests will be wowed by this gorgeous apple rose tart, 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.
I KNOW!
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!
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: Alice was kind enough to allow me to share the recipe with you here! No extra clicking required! Thanks a bunch, Alice!
*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.
As an amazon associate I earn from qualifying purchases.
Your guests will be wowed by this gorgeous apple rose tart, with a toasty walnut crust and a silky sweet maple custard filling. And it’s gluten-free!
- 2 1/2 cups walnut pieces
- 4 tablespoons unsalted butter (half a stick), melted
- 2 tablespoons granulated sugar
- 1 egg white (large)
- 1/4 teaspoon kosher salt
- 1 1/2 cups milk
- 6 egg yolks (large)
- 1/2 cup pure maple syrup
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 fresh apples (approximately) quartered, cored, and sliced very thin (keep in lemon water until ready to use)
- 2 tablespoons lemon juice (juice of 1 fresh lemon)added to a large bowl of cold water
- 1/4 cup honey optional
-
Preheat the oven to 400 degrees F.
-
In a food processor or chopper, pulse the walnuts until they are finely chopped, and the pieces are about the size of breadcrumbs.
-
Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.
-
Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan.
-
Bake for 15 minutes.
-
Cool completely, then fill with maple custard and top with apples.
-
Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
-
Whisk the egg yolks, maple syrup, cornstarch, and salt together in a bowl until combined.
-
Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
-
Transfer the mixture back to the pot and place over low heat.
-
Cook, stirring constantly, until the mixture becomes very thick.
-
Turn off the heat, add the vanilla, and strain through a fine-mesh sieve into a heat safe bowl.
-
Place plastic wrap directly onto the surface and refrigerate for 2 hours.
-
Spread the maple custard in the walnut tart shell.
-
Warm the apple slices in the microwave until pliable.
-
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.
-
Repeat until the top of the tart is completely covered with apple roses.
-
Brush honey over the apples, for shine (optional).
For more on how the custard is made, check out my “How to Make Pastry Cream Video” post.
©
perhaps the most beautiful dessert i’ve ever seen– it’s a stunner 🙂 pinning right now!!
Wow, thank you so much, Jennifer! I’m so happy you liked it so much, thanks for reading and thanks for sharing with your Pinterest followers! 😀
Allie, i can’t find the recipe for the apple tart. Could you please post it.
Terri I linked to it more than once in the post. I think if you go back and look again you’ll see it no problem. 😉
Allie,
Thank you again for this absolutely gorgeous tart .. . I am totally going to make this recipe!!! I love it!!! just stunning!!
Thank you, Alice, for inviting me to post on your blog! I’m so happy you like the recipe!
This looks amazing, I’m definitely checking the recipe right now!
Thank you, Consuelo! I hope you enjoy it! xo
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!
Aw, thank you so much Nancy! Now I have to go back again so I can see your comment ;P Hope you’re having a fun week!
Allie this is drop dead gorgeous! Seriously, I can’t get over how pretty it is!
Thanks, Mimi, you’re so sweet! I couldn’t wait to give it a try after I’d seen it on Pinterest… it was fun to put together!
Amazingly beautiful Allie! 🙂
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!!
Thank you, sweetie! I couldn’t wait to give it a try- I had pinned it months ago and couldn’t wait ’til fall so I could give it a whirl!
Picture Perfect!!!! I would be scared to eat it because its so PRETTY! 🙂
http://www.prettybitchescancooktoo.com
Ha ha, you’re right, Tamara! I’m a total sucker for a pretty dessert. 😉
this is so beautiful! amazing! 🙂
Thank you so much, Magda! I’m so happy to hear that. Thanks so much for reading!
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 🙂
Aw, thanks! I just love desserts that are pretty to look at and I couldn’t wait to try this idea, I just knew as soon as I saw it on Pinterest that it would be happening, in my kitchen!
Wow! This is gorgeous. I saw it on foodgawker and had to pop over! Just lovely.
Thanks so much, Kelly! I’m so glad you decided to drop by! I hope to see you here again sometime. 😀
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! 🙂
SO FREAKING INCREDIBLE ALLIE!!!! I’m sorry…I just got a little too excited over this elegant and beautiful tart. But really…Wow!!
Aww, thanks, Vane! That means so much coming from such a talented baker as yourself. So happy you liked and thanks for the awesome comment!
I can’t believe how beautiful this is. I really would have a hard time cutting into it! 😉 Gorgeous!
Thank you Melanie! I’m so happy you like it… 🙂
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 🙂
Thanks Nora! I think you will really love Alice’s blog… have fun!
Absolutely amazing and beautiful..and gluten free to boot. Love it!
Thanks Judee! I’m so happy you like the post. Thanks for reading and for the sweet comment!
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.
Sounds wonderful, Annette! Lots of luck to you, and thank you so much for the sweet compliments!
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!
Thanks, Marcie! It was a lot of fun to decorate, I love stuff like that!
hello how can i get them so that i can test
Hi and thanks for reading! Sorry I’m not understanding your question. Could you please clarify and I’ll be happy to help you however I can. Thanks!
Such a fabulous looking tart. The apple roses are absolutely stunning!
Thank you so much, Vicky and Ruth! It was easy once I got the hang of it. Thanks for stopping by and I hope you two are enjoying your weekend!
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!
This is stunning! Thanks for linking up with What’s Cookin’ Wednesday!
great thank you!! cooking now 🙂
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!
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!
Thank you so much Gloria! And thanks for sharing with your followers 🙂
Pingback: More than 20 Special Cake and Pie Recipes for the Holidays | The Tasty Fork
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!
My pleasure, Britni! I’m so happy you liked the post, and thank you for hosting! 🙂
Hi Allie! Just wanted to let you know that we featured you on the Weekend re-Treat link party this week. Hope you come join up again. http://www.playpartypin.com/2013/11/weekend-re-treat-link-party-42.html
Hi Britni! Thank you so much for the feature! I’ll pop over to have a look, but unfortunately I don’t have anything to link this week. I’ve been a bit under the weather 🙁 Thanks for stopping by to let me know about the feature, and hopefully next week I’ll have something yummy to link.
Allie, this looks absolutely amazing. I am seriously so impressed. Didn’t know you could do this with an apple, it is beautiful! Pinned!
Wow, thank you so much, Krista! 😀
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!
Wow, thanks Tahny! I hope you have fun making it, and thank you so much for sharing on Pinterest!
Pingback: 25 Creative Ideas For Holiday Eats
UnREAL Allie! That has to be the prettiest tart I have ever, EVER seen! You are so freakin’ talented girl!
Trish that means an awful lot coming from a superstar like you! Thanks so much for the sweet comment… 🙂
Absolutely gorgeous, Allie! I can’t get over how perfect this tart looks. It looks too amazing to be apples!
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!
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!
Yay, I’m so happy you like it, Jamie! I hope you have fun making it and I hope your loved ones enjoy. Thanks so much for reading! 🙂
“Almost” to pretty to eat, giggle. lovely and yummy. hugs!
Thank you Katherine! Hope you’re having a fun week 😉
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 🙂
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!
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!
Pingback: The Weekend re-Treat Link Party #41 FEATURES
It’s the most beautiful dessert I’ve seen in a long time!
Wow, thank you so much Winnie! I’m so happy you like it so much. I had a lot of fun playing around with it 🙂
AMAZING! I love the flowers that you did! WOW!! Pinning!
Gosia | Kiddie Foodies
Thanks, Gosia! And thank you so much for sharing on Pinterest!
Allie, this is such a beautiful tart. It’s so pretty that I almost wouldn’t want to eat it. Great job! 🙂
Thanks Julie! And thanks so much for checking out my blog! 🙂
This is an absolutely gorgeous tart!!!!
Thanks Nichi! I love pretty food and I had a lot of fun fussing over it 😉
I love apple rose tart and this is so pretty!! In fact, too pretty to cut into 😉
Thanks, Kiran! I’m so happy you like it. Apple desserts are my favorite at this time of year 🙂
This is STUNNING!
Thank you so much, Laura! I love pretty food so I had a lot of fun fussing over it 😉
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! 😀
Pingback: Thanksgiving 2013 Snapshots | Cin Cin, Let's Eat!
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.
Allie, this is ridiculously gorgeous!! I could see this being served at a wedding, baby shower, bridal shower…oh the possibilities! =)
Thank you so much, Lindsey! I’m so happy you liked it; I sure had a lot of fun fussing over it 😉
Pingback: Fruit Tart [recipe] | Cin Cin, Let's Eat!
It looks delicious!!!
Thank you, Teofilo! 🙂
Pingback: Apple Rose Tart with Maple Custard and Walnut Crust - fancy-edibles.com
Hi,
Wow looks very suficticated and elegant! Is it possible to get the recipe?!??
Oh yes of course! The recipe lives on Hip Foodie Mom’s blog. I linked to it at the bottom of the post. Definitely go check it out! And thank you for the kind words 😀
Pingback: Orange Raspberry Mini Bundts from Baking A Moment | Hip Foodie Mom
Pingback: November 2014
Pingback: Nigella’s jumble berry crumble | shutter and ink.
Pingback: apfeltarte auf walnussboden mit ahornsirup-creme | zwergenprinzessin kocht!
Pingback: CELEBRATIONS: Fall Inspiration Round Up | homework: creative inspiration for home and life
Pingback: ¡Descubriste mi escondite! - ikaraki
Pingback: Rose Apple Tart
Pingback: - icaraki
Pingback: Valentine’s Day Food Ideas // 10 Pretty Desserts & Treat Recipes | Haute by Victoria Simpson | A Fashion & Lifestyle Blog | Toronto, Canada
Pingback: Lovely Links #2 | rosyshrimp
So beautiful that I have to try making it
Cant wait to try it, how long can you keep it out for before the apples start to brown?
Hey Jen! When I make it, the apples don’t really brown for at least a day or so. I make sure to put plenty of lemon in the water, and I think the glaze helps too. Good luck and enjoy!
Pingback: WEEKENDLINKS: DIY #1 - DEN PÆNE OVERFLADE
Pingback: The Rosette of Versailles: Apple Custard Tart with Walnut Crust | I'll Make It Myself!
Pingback: Mini Apple Rose Tarts | Pie and DIY
Pingback: Heat Up The Oven, It's Time To Make A Lovely Pie! | Cookery Ideas - Cookery Ideas
Pingback: 25 "Forbidden" Apple-icious Desserts That'll Tempt You – The Baking ChocolaTess
Pingback: Valentine's Day Treats to Enjoy with Your Loved Ones
Pingback: Breaking down the elusive Rose Tarts | Miss Foodie Problems
Pingback: Apple Rose Tart with Maple Custard & Gluten Free Walnut Crust
Pingback: Custard Fruit Tart | The Baking Owl
Thank you! I made this and posted on my website. This is definitely the prettiest recipe I have ever made
http://www.jencookskorean.com/rose-apple-tart/
Pingback: Выходные Smart Cookie: 11 интересных ссылок | Smart Cookie
Pingback: Valentinstag: Vegane Rezepte für dein Date - Healthy Lena
Pingback: 21 Day Fix Desserts – Just in Time for Valentine’s Day! – Fighting for Fitness
Just tried to make this for Valentine’s day. . . Love the crust, love the custard, but I’m curious what kind of apples you used. I tried McIntosh and there was no way after soaking in the lemon water they were going to do anything but fall apart. I ended up just chopping them up and sprinkling some brown sugar over the top. it was delicious, just not as pretty. I also made the custard in the microwave and it worked great!
Hey Sally! I’m so sorry you had trouble with the tart! It sounds like you may have missed step #2 under “Assemble the tart.” You need to microwave the apple slices until warm and pliable. I’ve made the tart more than once, with different varieties of apple depending upon the season, and it’s really everything to do with the slices being thin, warm, and pliable. I hope that helps! Thanks so much for reading and I hope you have better luck next time!
I don’t know if this has been addressed here, but has anyone tried to make a custard with a non dairy product such as almond milk or coconut milk? My granddaughter’s name is Rose and I would love to make this for her but she is allergic to milk and dairy products. I can sub for the butter in the crust, but wonder how the custard would turn out with a non dairy milk? I guess I won’t know until I try. Maybe coconut milk in the can, which has more fat in it?
Susan I have a recipe right here on the blog for coconut milk custard. It works beautifully. Here’s the direct link: https://bakingamoment.com/how-to-make-pastry-cream-video/. Good luck and don’t hesitate to reach out if you have any questions 🙂
Has anyone tried to make a custard with a non dairy “milk” such as almond or coconut? My granddaughter is allergic to milk and I would love to make this for her. Maybe the coconut milk in the can which has more fat in it? I guess I won’t know until I try. Any thought?
Pingback: Apfelrosentarte - Ellie kocht
I made this today for a cookout at a friend’s house. It was a hit everyone loved it .
I’m so glad to hear that Brenda! Thanks so much for the awesome feedback 🙂
Hi Allie,
Your tart is absolutely gorgeous, hope I’ll be able to make it properly for my daughter’s birthday in November.
Just a question, could you tell me for how many person is the tart and the ingredients, please?
Thank you very much
Veronique thank you so much! I’m so glad you’re going to give it a try! I’m not 100% sure I understand the questions but I will do my best- the recipe makes a 9-inch diameter tart, and you can find all the ingredients in the recipe card. If I’m misunderstanding please don’t hesitate to correct me. Thanks again and happy birthday to your daughter!
Thanks a lot for your reply, Allie and sorry if you didn’t get my question.
I hope you’ll understand it this way: would you say your gorgeous Apple Tart would do for 6 or 8 people?
Thanks again.
Have a lovely day
Oh absolutely! You may even have a bit left over. Sorry I didn’t quite understand the first time; I hope that helps! Good luck and enjoy 🙂
Hello. Just a question please. Do we weigh then nuts before of after grounding? It looks like before but just to make sure because 2 1/2 cups of not grounded nuts will not produce the same quantity when grounded. Sorry if this is a stupid question 🙂
Hey there Hala! It’s not a stupid question at all, that can actually be very confusing to a lot of people. For this recipe, I measured my walnut pieces first (2 1/2 cups) and then processed them. After processing, it would probably measure less because the pieces would be smaller, with less air space in between. I hope that’s helpful! Good luck and thanks for reading 🙂
hi, i m shabnam from Iran. i want to make this recipie today but my diameter tart is 11 inch.. how much ingredients should i use?
Hi Shabnam! I’m so sorry but this recipe is meant for a 9-inch diameter tart pan. It has not been tested for any other size. I’m afraid I don’t have an answer for you, but if you’re able to make it work I would love for you to stop back and leave a comment telling us what you did. Thanks so much and good luck!
How do you recommend I soften the apples if I don’t have a microwave?
Liz you can give them a quick blanche in simmering water, and then chill them down on ice water to shock them. Hope that helps!
Excellent. I’ll give that a go. Thanks a bunch, Allie!
You bet! Good luck Liz!
Hi there! So pretty! About how long on the stove for the custard to thicken?
As soon as it starts to come to a bubble you should notice it gets much thicker, Emma! That can vary based on how hot your stove is, but on mine it usually takes 5-10 minutes on medium-low. Good luck and enjoy!
I just made this today and it turned out pretty well! my people are dairy free so i subbed coconut milk (from the can). the custard turned out but it was definitely heavy on coconut flavour! so heads up to anyone who does the same.
i was also impatient and have never made custard before, but it took a LONG time to thicken – like over 15 mins. not sure if that is normal, so i cranked the heat (before reading that you’re not supped to!) and then stuck it in the fridge to thicken more. holds up the apple slices and my dog enjoyed sharing all the extra apple slices.
Thanks for the recipe!
My pleasure Shannon! So glad you were happy with it! Thanks for the good feedback 🙂
How far in advance can this be made?
Probably no more than a day or so, Anna. The apples will start to oxidize and turn brown as they are exposed to the air. But you could make the crust and filling ahead, and just assemble it all on the day of. Hope that helps!
How do you slice the apple so it doesn’t break off?
I’m not sure if I’m completely understanding your question Linda, but I just sliced them thinly with a sharp knife and then cooked them until they were soft and pliable. I hope that’s somewhat helpful!
Do you think its possible to replace to walnuts with almonds? Xx
Sure, that should be no problem. Good luck!
I love getting your recipes in my email bit it’s so frustrating to click on them and then have to click again for the recipe. How about eliminating the 2nd click? 🙂
Hey Cathy! There shouldn’t be any need to click more that one time. If you click the “read more” button it takes you straight to the post. Recipe card is usually towards the bottom there.
Have been fascinated with this beautiful tart for a couple years – finally giving it a try this Thanksgiving ( I know, late to the party- story of my life). My question is do the apples stay somewhat crunchy when it’s served? I keep thinking about the texture combination crust, coolness of the custard and then somewhat crunchy apples? Thank you in advance for any additional information.
Hey Shannan! The apples aren’t really crunchy at all because they’re cooked. If you check out the video, you’ll get an idea of how soft they are. Hope that’s helpful! Good luck & enjoy!
Hi Allie, to reduce the number of calories can I substitute the milk with soy milk and sugar with stevia?
Hi Polina! To be honest I have never tried that, but it seems like it would probably work. If you give it a try, please loop back and let us know how you liked the results. Thanks!
This looks really beautiful. How far in advance do you think would it be ok to make it? Would two days in advance be ok? Just don’t want the roses to look worse a couple days later..
Hey Annie! I’m so happy you like this. Honestly I would not recommend making it that far in advance. Like you said, the apples will start to brown and shrivel, and the crust will start to get soggy. However, if you’d like to do some prep ahead, you can make the crust and make the filling. Then all you have to do is assemble it on the day you’d like to serve. Hope that’s helpful!
Thanks so much for your reply! I will wait to assemble it then. Hope it turns out as nice as your pictures! Thanks again!
Allie, pegar a beauty! I made it for this year mother’s day dessert. Lovely?
So happy you enjoyed, Claudia! Thanks for the good feedback!
This is so beautiful!
This apple rose tart is so GORGEOUS! What a show stopping dessert for the holidays!
I’ve made this twice and it’s soooo delicious! The crust stuck like crazy both times, though, and I had to just scoop servings of it out of the pan. I greased the pan the second time, but not the first. Any suggestions?
Hm that’s strange! I haven’t had it stick but I think greasing it is a good idea if you’ve had that problem in the past. It could be the kind of pan you’re using, or it could be that the egg white is falling to the bottom and hardening there. Greasing is probably the easiest fix! Sorry you had trouble!
This recipe looks delicious. Question, how long will it last in a fridge? Not sure if the apples will begin to oxidize even if in lemon water before. Won’t be serving until 3 days after making.
Thanks Bree! I think your apples will most likely be looking pretty sad after 3 days. Fresh fruit garnishes don’t usually hold up well for that long. Are you able to save that part of the recipe for the day of? I would suggest doing that, and just prepping the crust and filling separately so that the crust doesn’t get soggy. Hope that’s helpful!
Could I make this in advance, like how long till the apple roses start to change color?
The apples will begin to oxidize as soon as they are cut. It could take as little as 30 minutes or as much as an hour or two before they are fully brown. You can find lots more info on this question in the comments- it has been asked and answered a few times before.
Turned out great! Thanks for the recipe! I made this for Easter tomorrow…hoping to impress my mother in law. I think she will be stunned! ??
I bet she will be! Hope you had a happy Easter!
I am going to make this for my book club. What type of apple do you recommend?
I believe I used Fuji apples for these photos. Good luck!
This is so beautiful I can’t wait to try it! Can you make it a day ahead of time? How do you recommend storing it? Do you serve it cold? Thanks!