Apple Rose Tart
Pecan or Walnut Tart Dough Crust
- 1/2 cup unsalted butter, soft
- 2/3 cup Imperial Sugar Confectioners Powdered Sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour*
- 1/2 cup pecans or walnuts
Vanilla Custard Cream
- 2 cups milk (can be nondairy, any kind)
- 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter (optional)
- 2 tablespoons apple brandy (optional)
- 4 cups water
- 2 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
- 6 large red apples such as Honeycrisp, Braeburn, Cortlandt, or Fuji
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Mix butter and powdered sugar using a paddle attachment until well blended. Add egg and mix until well combined. Add salt and vanilla.
- In a food processor or blender combine flour and nuts, and mix until mixture is fine as cornmeal. Add in one step to butter/sugar mixture. Mix until just combined. Do not overmix.
- Press dough flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
- Meanwhile chill work surface area that you will be rolling dough on by placing one or 2 cookie sheets filled with ice cubes on area.
- Set aside an 8- or 9-inch tart ring or tart pan and preheat oven to 375°F.
- Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire tart pan. Place dough into place and remove excess. Press dough into any cracks or tears.
- Prick bottom of tart shell with a fork and place in oven. Keep an eye on it to ensure that sides do not slide down or that no bubbles form on bottom. If bubbles form, prick once again with a fork. If dough slides, press it back into place.
- Bake until golden brown, about 18 minutes and set aside.
- For vanilla custard cream, in a saucepan combine milk, sugar, and cornstarch. Rapidly whisk in egg yolks. Whisk to a boil. Once mixture starts to boil and form thick creamy bubbles, whisk rapidly to prevent it from scorching.
- Remove from heat and add vanilla and butter. Add apple liquor if using and cover with plastic food wrap. Place in refrigerator until cold.
- For poaching apples, in a saucepan bring water and sugar to a boil and set aside.
- Wash apples, but do not peel. Work with 2 apples at a time. Cut in quarters and remove core. Cut each quarter lengthwise in even and thin slices, no thicker than 1/8 inch.
- Place apple slices in hot syrup and bring to a light simmer. Gently stir for a few minutes until apples are tender. Using a slotted spoon remove from syrup and place on a plate to cool. They can lay on top of each other. Repeat with remaining apples.
- Spread vanilla custard cream into tart shell.
- To make apple roses lay about 10-12 poached apple slices in a row, each slice overlapping previous by about 1/4 inch.
- Starting on left, roll apples into a rose. Place on vanilla custard cream.
- Continue with remaining apples and complete tart.
- If desired sprinkle with powdered sugar.