Fall is my absolute favorite, favorite time of year! The smells, the colors, the clothes, the food, and oh those leaves! Those gorgeous falling leaves! I get so excited from about October 1 until January each year. The holidays and the weather always get me all cozied up and in a great mood for seemingly no reason everyday!
And every year in about August I start pinning and mentally planning all the gorgeous recipes and tablescapes that I will try out that season. And each year without fail I get through, um maybe, one or two of those before the season comes and goes! I get so caught up enjoying everything around me that I forget I make my own pumpkin pecan bread or gingerbread house.
This year fret not though! At least I planned ahead enough to take a gander at this gorgeous apple pie! I spied some delectable apple rose tarts peeping into my Pinterest feed and I knew that this is the year that I must try it out myself!
After reading and researching lots of blogs and techniques on how to make the perfect apple rose, I decided on this simple take. Easy enough to get some little hands to help out this season or if you’re me, a nice little task while catching up on the latest Real Housewives. Yes, you heard that right, I am total fan. Guilty pleasure right here. I can’t get enough of those shows!
I love how this take on an apple pie made it a tad more interesting and beautiful enough to get some Instagram love on the dessert table if I do say so myself! Whatever you are planning this year I say go for it! This is the year to try out that dessert or bread or tablescape you’ve always said you try. ‘Tis the season after all!
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 tablespoons butter
- 6 egg yolks
- 1/2 cup pure maple syrup
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 1/2 cups milk
- 1 teaspoon pure vanilla extract
- 2-3 large apples, of your choice, i used granny smith but any will work
- 1 ounce lemon juice
- 2 cups warm water
- Preheat oven to 400°F.
- In a food processor, blend together flour, sugar, and butter until it becomes soft crumbs.
- Gently press into tart or biscuit molds that have been pre-greased.
- Bake for 20 minutes or until crusts are golden brown. Let cool.
- For the custard, whisk the egg yolks with the maple syrup, cornstarch, and salt until smooth.
- Pour the milk into a small pot and place over medium heat until it just starts to bubble. Remove from heat.
- Slowly pour the egg mixture, while whisking, into the milk pot.
- Place the mixture over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick, like a pudding.
- Stir in the vanilla and transfer to a heat-safe container. Lay plastic wrap over the surface. Chill for 2 hours.
- When ready to assemble, pour custard into tart shell.
- Slice the apples as thin as you can get. A mandolin works best for this. Then cut slices in half horizontally.
- Soak the apple slices in warm water with a squeeze of lemon. This will keep the apples from turning brown and soften them a little.
- Gently roll one slice at a time. Then begin adding additional slice around the first.
- Place rolled up apple rose in tart pan filled with custard.
- Fill out the rose with additional apple slices around the edges.
- Keep going until the tart shell is filled with apple roses!
- You can make the custard and tart shell up to two days ahead of time and keep in the fridge. The apples will keep for about a day before turning slightly brown. In a pinch, if the apples turn brown, dust them with a little sugar and bake for 15 minutes for a light sugary crust!
360 Bakeware Pie Pan
Magimix 4200XL Food Processor
Magimix 5200XL Food Processor
Breville Food Processor
Recipe adapted from Hip Foodie Mom