Description
A beautifully crafted Apple & Custard Rose Tart featuring a crisp buttery pastry base filled with silky vanilla custard, topped with delicate apple slices arranged in elegant rose shapes. This impressive tart combines smooth custard and fresh fruit, perfect for a show-stopping dessert.
Ingredients
Scale
Pastry
- 200g plain flour
- 100g unsalted butter, cold and cubed, plus extra for the tin
- 65g icing sugar
- 1 large egg yolk
- 1–2 tbsp water (optional)
- Pinch of salt
Custard Filling
- 800ml whole milk
- 2 tsp vanilla paste
- 5 large egg yolks
- 100g caster sugar
- 50g custard powder
Topping
- 6–8 apples
- 1 lemon, juiced
- 2 tbsp caster sugar
Instructions
- Make the Pastry: Put the plain flour and cold cubed butter in a bowl and rub together with your fingertips until the mixture resembles coarse breadcrumbs. Mix in the icing sugar and a pinch of salt, then add the egg yolk. If the dough feels too dry to form a ball, add 1-2 tablespoons of water. Knead briefly until it forms a smooth dough.
- Chill and Roll Out the Pastry: Roll the dough out between two sheets of baking parchment into an approximately 28cm circle. Chill in the fridge for 20 minutes to firm up. Then rest the dough over a buttered 23cm tart tin, pressing it firmly into the corners and trimming the edges to leave a 1-2cm overhang. Patch any tears with offcuts. Prick the base with a fork and chill again for 45 minutes.
- Blind Bake the Pastry Case: Heat the oven to 200C/180C fan/gas 6. Lay a sheet of baking parchment over the chilled tart case and fill with baking beans. Blind bake for 15 minutes. Remove beans and parchment and bake for another 10-15 minutes until golden and cooked through. Let cool in the tin, then trim excess pastry around the edges.
- Prepare the Custard: Bring the milk and vanilla paste to a boil in a medium saucepan over medium heat. Meanwhile, whisk the egg yolks, caster sugar, and custard powder together until smooth. Slowly pour the hot milk into the egg mixture, whisking continuously to avoid lumps. Return the mixture to the pan and cook over medium-low heat, stirring constantly for 2-3 minutes until the custard thickens. Remove from heat and let it cool slightly, whisking occasionally.
- Fill and Chill the Tart: Pour the custard into the cooled pastry shell and spread evenly. Refrigerate the tart for 2 hours to allow the custard to set completely.
- Prepare the Apples: In a medium bowl, combine half the lemon juice with water. Thinly slice the apples (using a mandolin if preferred) and immediately place them into the lemon water to prevent browning. Sprinkle the sliced apples with caster sugar and microwave on high for 3-4 minutes until slightly softened. Then transfer the apples to a bowl of cold water mixed with the remaining lemon juice to cool and retain color.
- Form Apple Roses and Decorate: For each apple rose, wrap 3-4 apple slices around each other by rolling the first slice tightly and wrapping subsequent slices around it to create a rose shape. Arrange the apple roses on top of the chilled custard, pressing gently to secure them, until the entire tart surface is covered with elegant apple roses.
Notes
- Use green apples like Granny Smith for better firmness and tartness.
- Chilling the pastry dough twice helps prevent shrinking during baking.
- Microwaving apples softens them to make rolling easier but avoid overcooking to maintain shape.
- You can substitute vanilla paste with vanilla extract if unavailable.
- Ensure custard is slightly cooled before pouring into the pastry case to avoid sogginess.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: British
Keywords: apple tart, custard tart, fruit tart, baked dessert, apple rose tart, vanilla custard tart, elegant dessert
