Apple Rose Tart with Peanut Butter Custard
This Apple Rose Tart with Peanut Butter Custard is a showstopping, delicious dessert that YOU can make at home, even if you're not a baker or pastry person. Promise!
Ingredients
- 1 refrigerated pie crust
- 1 cup whole milk divided
- 1 ½ tablespoons cornstarch
- 1 large egg
- ⅓ cup granulated sugar
- Pinch of kosher salt
- 2 tablespoons creamy peanut butter
- 1 teaspoon vanilla extract
- Juice of 1 lemon
- 7 - 9 large Gala apples
- 2 tablespoons apricot preserves
Instructions
Make the Crust:
- Preheat oven to 350 degrees F. Press crust into 14- by 5-inch tart pan; cut off excess crust hanging over edge and use pieces of crust to press into end of pan not already covered with crust. Use fork to poke several holes in bottom of crust. Line crust with parchment paper; fill with pie weights or dried beans. Bake 12 to 14 minutes or until light golden brown. Remove pie weights and parchment paper; transfer crust to wire rack to cool completely. Leave oven on at 350 degrees F.
Make the Peanut Butter Custard:
- In medium saucepot, whisk 1 tablespoon milk and cornstarch until smooth. Add egg, sugar, salt and remaining milk; cook over medium heat 6 to 8 minutes or until thickened, whisking constantly. Remove from heat; whisk in peanut butter and vanilla. Pass mixture through fine-mesh strainer. Transfer custard to refrigerator and cool 30 minutes.
- Spread cooled custard evenly in tart crust. Transfer to oven and bake 12 minutes or until custard is set. Transfer to wire rack; cool 30 minutes before starting Apple Roses.
Make the Apple Roses:
- Place lemon juice in medium bowl and add 1 cup cold water. Working with one apple at a time, cut apple in half lengthwise and use melon baller to remove core and stem. Thinly slice apple on mandoline slicer. Dip apple slices in lemon juice mixture; place apples in microwave safe bowl. Microwave on high 35 to 45 seconds or until apples are soft and pliable. Transfer apples to clean kitchen towel to drain excess moisture.
- Fold each apple slice over onto itself once, then roll apple into tight spiral. Wrap second folded apple slice around first spiral, making sure side of apple slice with peel is facing same direction on both apples. Press roll, peel side up, into custard in tart pan. If desired, continue to arrange folded apple slices around first spiral, building a rose pattern, or begin new apple rose. Repeat with remaining apple slices.
- Continue process with remaining apples until entire surface of tart is covered with roses.
- Place apricot preserves and 1 teaspoon water in small microwave safe bowl. Microwave 15 seconds; whisk until smooth. Use pastry brush to lightly brush mixture onto apple roses. Tart is best eaten the same day it is made.
Notes
- A mandolin is so much faster and easier than a knife for the quantity of apples you need. Just keep the guard on for safety!
Calories: 302kcal, Carbohydrates: 53g, Protein: 4g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 24mg, Sodium: 129mg, Potassium: 310mg, Fiber: 5g, Sugar: 33g, Vitamin A: 195IU, Vitamin C: 9mg, Calcium: 60mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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