Dessert

Apple & Custard Rose Tart Recipe

ByEthan Lark November 29, 2025November 29, 2025

Introduction

This Apple & Custard Rose Tart is a stunning dessert that combines a crisp pastry base with smooth vanilla custard and delicate apple roses. It’s perfect for impressing guests or enjoying a special treat at home.

A round tart with a golden brown crust forms the base layer, filled with smooth, pale yellow custard that covers the whole inside. On top, there are many thin, yellow apple slices rolled into small rose shapes, packed closely to cover the custard fully. The tart is placed on a white plate, and the whole scene is set on a white marbled surface with a soft pink cloth partly visible nearby. The lighting highlights the creamy texture of the custard and the delicate curls of the apple roses. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lemon, juiced
6-8 apples
2 tbsp caster sugar
200g plain flour
100g unsalted butter, cold and cubed, plus extra for the tin
65g icing sugar
1 large egg yolk
800ml whole milk
2 tsp vanilla paste
5 large egg yolks
100g caster sugar
50g custard powder

Instructions

Step 1: Put the plain flour and cold butter in a bowl and rub together with your fingertips until the mixture resembles breadcrumbs. Mix in the icing sugar and a pinch of salt, then add the egg yolk. If the pastry feels too dry to form a dough, add 1-2 tablespoons of water.
Step 2: Roll the dough out between two sheets of baking parchment to form an approximately 28cm circle. Chill in the fridge for 20 minutes. Then rest the dough over a buttered 23cm tart tin, pressing into the corners and trimming to leave a 1-2cm overhang. Patch any tears with pastry offcuts. Prick the base several times with a fork, then chill for 45 minutes.
Step 3: Heat the oven to 200°C (180°C fan)/gas mark 6. Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 10-15 minutes until golden brown. Let cool in the tin, then trim the excess pastry.
Step 4: Bring the milk and vanilla paste to the boil in a saucepan over medium heat. In a bowl, beat the 5 egg yolks, caster sugar, and custard powder until well combined.
Step 5: Pour the hot milk slowly into the egg mixture, whisking continuously until smooth. Return the mixture to the pan and cook over medium-low heat, stirring constantly for 2-3 minutes until very thick. Let cool slightly, whisking occasionally to prevent lumps.
Step 6: Pour the custard into the cooled pastry case and spread evenly. Chill in the fridge for at least 2 hours to set.
Step 7: Pour half the lemon juice into a medium bowl of water. Finely slice the apples into the lemon water using a mandolin or sharp knife. Sprinkle with caster sugar and microwave on high for 3-4 minutes. Transfer slices to a bowl with the remaining lemon juice and cold water.
Step 8: Form apple roses by wrapping 3-4 slices together—roll the first slice, then wrap the others around it. Arrange the apple roses over the set custard until the tart is fully covered.

Tips & Variations

Use tart apple varieties like Granny Smith for a sharper flavor and firmer texture.
If you don’t have custard powder, substitute with cornstarch and a bit of vanilla extract in your custard mix.
For extra shine, brush the apple roses lightly with warmed apricot jam before serving.
Chill the pastry well before baking to prevent shrinking and ensure flakiness.

Storage

Store the tart in the refrigerator covered with plastic wrap or in an airtight container. It will keep well for up to 2 days. Reheat custard tarts gently in the oven if desired, but the apple roses are best enjoyed fresh and chilled.