Apple & Custard Rose Tart Recipe
Introduction
This Apple & Custard Rose Tart is a stunning dessert that combines delicate apple roses with smooth, creamy custard in a buttery tart shell. Perfect for special occasions or an impressive treat, it’s as beautiful as it is delicious.
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, add 1–2 tablespoons of water to bring it together.
- Step 2: Roll the dough out between two sheets of baking parchment into a 28cm circle. Chill in the fridge for 20 minutes. Then, lay it over a buttered 23cm tart tin, push into the corners, and trim the edges to leave a 1–2cm overhang. Patch any tears with offcuts and prick the base with a fork. Chill for another 45 minutes.
- Step 3: Preheat 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 paper and bake for 10–15 minutes more until golden. Cool in the tin, then trim the excess pastry carefully.
- Step 4: Heat the milk with vanilla paste until boiling. In a bowl, whisk together egg yolks, caster sugar, and custard powder until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly, then return to the pan.
- Step 5: Cook over medium-low heat, stirring continuously for 2–3 minutes until thickened. Allow to cool slightly, whisking occasionally to prevent lumps.
- Step 6: Pour the custard into the cooled tart shell, smoothing the surface. Chill in the fridge for at least 2 hours to set fully.
- Step 7: Mix half the lemon juice in a bowl of water. Thinly slice the apples into this lemon water to prevent browning, using a mandolin if available. Sprinkle over 2 tablespoons of caster sugar and microwave on high for 3–4 minutes. Transfer apples to cold water mixed with the remaining lemon juice.
- Step 8: Form apple slices into rose shapes by rolling one slice and wrapping 3–4 others around it. Arrange these apple roses on top of the set custard until the tart is fully decorated.
Tips & Variations
- Use a mix of apple varieties for added flavor and color contrast in your rose petals.
- If you don’t have vanilla paste, substitute with 1 teaspoon of vanilla extract.
- For a gluten-free version, try using a suitable gluten-free flour blend for the pastry.
- Make the tart a day ahead to allow flavors to meld and ensure the custard is fully set.
Storage
Store the tart covered in the refrigerator for up to 2 days. The apples are best fresh, so add them shortly before serving if possible. Reheat the tart is not recommended as it may affect the custard texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-made pastry for this tart?
Yes, pre-made shortcrust pastry can save time. Just ensure it fits your tart tin and bake according to package instructions before adding the custard.
How do I prevent the apple slices from browning?
Slicing the apples into lemon-infused water helps prevent browning and keeps them fresh and brightly colored for the tart decoration.
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Apple & Custard Rose Tart Recipe
- Total Time: 3 hours 15 minutes
- Yield: 8 servings 1x
Description
This elegant Apple & Custard Rose Tart combines a buttery, crumbly pastry base with smooth homemade vanilla custard, topped with delicately arranged apple rose slices. The tart is a stunning centerpiece dessert, perfect for impressing guests with its beautiful presentation and comforting flavors.
Ingredients
Scale
Pastry
- 200g plain flour
- 100g unsalted butter, cold and cubed, plus extra for the tin
- 65g icing sugar
- 1 large egg yolk
- A pinch of salt
- 1–2 tbsp water (optional, if dough is too dry)
Custard
- 800ml whole milk
- 2 tsp vanilla paste
- 5 large egg yolks
- 100g caster sugar
- 50g custard powder
Apple Roses
- 6–8 apples
- 1 lemon, juiced
- 2 tbsp caster sugar
Instructions
- Make the Pastry Dough: Combine plain flour and cold cubed butter in a bowl, rubbing together with fingertips until the mixture resembles breadcrumbs. Stir in icing sugar and a pinch of salt. Add the egg yolk and mix to form a dough, adding 1-2 tablespoons water if needed for binding.
- Chill and Roll Pastry: Roll out the dough between two sheets of baking parchment to form approximately a 28cm circle. Refrigerate for 20 minutes to firm it up, then fit it into a buttered 23cm tart tin. Press dough into corners, trim edges leaving a 1-2cm overhang, patch any tears, prick base with fork, then chill again for 45 minutes.
- Blind Bake Pastry: Preheat oven to 200°C (180°C fan/gas mark 6). Cover the chilled pastry with baking parchment and baking beans. Bake for 15 minutes, remove beans and parchment, then bake another 10-15 minutes until golden brown. Let cool in the tin, then trim excess pastry from the edges.
- Prepare Custard: Heat milk and vanilla paste in a saucepan until boiling. In a separate bowl, whisk egg yolks, caster sugar, and custard powder until combined. Gradually pour hot milk into egg mixture while whisking continuously for smoothness. Return mixture to saucepan and cook over medium-low heat, stirring continuously for 2-3 minutes until very thick. Cool slightly while whisking intermittently to prevent lumps.
- Fill Tart with Custard and Chill: Pour the cooled custard into the baked pastry case, spreading evenly. Refrigerate for 2 hours to set completely.
- Prepare Apple Slices: Fill a medium bowl with half the lemon juice and water. Using a mandolin or sharp knife, thinly slice the apples into the bowl. Sprinkle with caster sugar and microwave on high for 3-4 minutes to soften. Immediately transfer the apple slices into a second bowl of cold water mixed with the remaining lemon juice to keep them from browning and cool them down.
- Create Apple Roses and Decorate Tart: Take 3-4 apple slices and roll tightly to form the rose center, then wrap additional slices around it to resemble rose petals. Arrange these apple roses on top of the set custard, pressing lightly to secure, working around the tart until fully covered with apple roses.
Notes
- Use cold butter to ensure a crumbly and flaky pastry texture.
- If you do not have a mandolin, use a very sharp knife to slice apples as thin as possible.
- Microwaving the apple slices softens them making them easier to roll into rose shapes.
- The lemon juice in water prevents the apple slices from oxidizing and turning brown.
- Allow the custard enough time to set completely in the fridge to support the apple roses.
- For best results, serve chilled after assembling.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: apple tart, custard tart, apple rose tart, dessert recipe, elegant tart, homemade custard, pastry tart
