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.
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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
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Preheat the oven to 400 degrees F.
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In a food processor or chopper, pulse the walnuts until they are finely chopped, and the pieces are about the size of breadcrumbs.
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Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.
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Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan.
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Bake for 15 minutes.
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Cool completely, then fill with maple custard and top with apples.
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Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
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Whisk the egg yolks, maple syrup, cornstarch, and salt together in a bowl until combined.
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Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
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Transfer the mixture back to the pot and place over low heat.
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Cook, stirring constantly, until the mixture becomes very thick.
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Turn off the heat, add the vanilla, and strain through a fine-mesh sieve into a heat safe bowl.
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Place plastic wrap directly onto the surface and refrigerate for 2 hours.
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Spread the maple custard in the walnut tart shell.
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Warm the apple slices in the microwave until pliable.
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Roll a slice of apple into a tight spiral and stand it up vertically in the custard.
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Continue to arrange apple slices in a concentric pattern around the first one, building a rose pattern.
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Repeat until the top of the tart is completely covered with apple roses.
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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.
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