Try this amazing apple tart recipe with vanilla custard!
Here is a light and easy dessert that you don’t have to spend all day in the kitchen preparing. This is basically homemade vanilla pudding with a poached apple baked inside a puff pastry square. That’s really what it boils down to for this recipe.
The apples I used are fuji which are a little sweeter but you can use whatever your favorite variety of apple is. Maybe you like your apples a little more tart so maybe a granny smith or something similar would work better. Maybe you don’t like apples but love pears!
Place on sheet pan lined with parchment paper and place tarts on top. Bake in the over for 40 minutes.
Great! no problem, easy substitution. The most work is probably poaching and rolling the apples into “flowers”. Here is the apple tart recipe with vanilla custard I hope you enjoy it!
Apple Rose Tart with Vanilla Bean Custard
Pastry Cream
- 2 cup milk
- 1/2 cup sugar
- 1 vanilla bean
- 4 egg yolks
- 1/4 cup corn starch
- 2 tbsp butter
- pinch salt
Apples
- 5 fuji apples (peeled, cut in half de-seeded)
- 4 cup water
- 1 lemon (peeled and juiced)
- 1/2 cup sugar
- 1 cup white wine
- 2 star anise
- 1 cinnamon stick
Puff Pastry
- 6 2 oz puff pastry squares
- 1 egg beaten
- sugar (for topping)
For the Poached Apples
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Cut peeled apples in half and take out the cores. Then place them in a pot with water, sugar, wine, lemon peel and zest, all the spices. Then take a piece of parchment paper and cut a square.
Then fold it over in half into a triangle and then fold it again diagonally into a smaller triangle. Then fold two more times continuing the triangle. Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot.
Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper. This is basically a lid for the apples so they stay submerged. Slowly bring the pot to barely simmering. Cook for 20-25 minutes or until the apples are tender all the way through.
Check them with a cake tester or toothpick. Cool to room temperature. Once cooled slice each half very thinly. Gently fan out the apple slices to you have a long line of slices but are still touch one another. Then roll up the slices into a rose shape. Set aside
For pastry cream
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For the pastry cream, scald the milk and vanilla bean in a medium sauce pot. Turn off the heat when the milk starts to a boil. Beat the egg yolks and sugar in a food set to high, until the eggs and sugar form pale white ribbons.
Add the cornstarch to the eggs and beat for 30 seconds. Temper the eggs by whisking in one ladle of milk at a time until all the milk is incorporated with the egg and flour mixture. Place the egg mixture back into the pot on low heat and whisk continually to thicken the pudding.
Allow about 10 minutes on low, but don't boil. Once it has thickened, pour the pudding into a bowl ( you can pour through a strainer if desired ). Place a piece of plastic wrap on the surface of the pudding so it doesn't form a skin, and place in the refrigerator. Leave the vanilla bean in the pudding until everything has cooled, then discard the bean.
To Finish
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Preheat oven to 400 degrees. In a small bowl beat one egg and brush the outer edges of the 6 squares of puff pastry. Take an ice cream scoop and fill with cold pastry cream.
Place 1 scoop of pastry cream in the middle of each puff pastry square. Then take your apple roses and place on top of the pastry cream. Repeat with remaining tarts.
Then sprinkle the tops with sugar if desired. Place in the oven for 30-35 minutes or until golden brown and pastry has been cooked through. Take out and cool or eat immediately. Serve and enjoy!
