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
