Dessert

Apple & Custard Rose Tart Recipe

ByHailey Reed November 28, 2025November 28, 2025

Introduction

This Apple & Custard Rose Tart is an elegant dessert that combines a buttery pastry base with creamy custard and delicate apple roses. It’s perfect for special occasions or when you want to impress guests with a beautiful, tasty treat.

The image shows a round tart with three clear layers. The bottom layer is a golden brown crust with a rough, crumbly texture, forming the base and edges of the tart. The middle layer is a smooth, pale yellow cream filling spread evenly inside the crust. The top layer features many small, light yellow rose-shaped pieces closely packed together, creating a floral pattern covering the entire surface of the tart. The tart sits on a white plate with a slight speckled texture, placed on a white marbled surface with a soft peach cloth napkin nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lemon, juiced
6-8 apples
2 tbsp caster sugar
200g plain flour
100g unsalted butter, cold and cubed, plus extra for the tin
65g icing sugar
1 large egg yolk
800ml whole milk
2 tsp vanilla paste
5 large egg yolks
100g caster sugar
50g custard powder

Instructions

Step 1: In a bowl, rub the plain flour and cold butter together with your fingertips until the mixture resembles breadcrumbs. Add the icing sugar and a pinch of salt, then mix in the egg yolk. If the mixture is too dry to form a dough, add 1-2 tablespoons of water.
Step 2: Roll the dough out between two sheets of baking parchment into a 28cm circle. Chill in the fridge for 20 minutes. Then, rest the dough over a buttered 23cm tart tin, pressing into the corners and trimming the edges to leave a 1-2cm overhang. Patch any tears with pastry offcuts. Prick the base with a fork and chill again for 45 minutes. Heat the oven to 200°C (180°C fan)/gas mark 6.
Step 3: Line the tart case with baking parchment and fill with baking beans. Blind bake for 15 minutes. Remove the beans and parchment, then bake for another 10-15 minutes until golden. Let cool, then trim excess pastry.
Step 4: In a saucepan, bring the milk and vanilla paste to a boil over medium heat. In a bowl, whisk together egg yolks, caster sugar, and custard powder until smooth.
Step 5: Gradually pour the hot milk into the egg mixture, whisking continuously. Return the mixture to the pan and cook gently over medium-low heat, stirring constantly for 2-3 minutes until thickened. Let cool slightly, whisking occasionally.
Step 6: Pour the custard into the cooled tart shell, spreading evenly. Refrigerate for 2 hours to set.
Step 7: Mix half the lemon juice into a bowl of water. Thinly slice the apples and place the slices in the lemon water. Sprinkle with caster sugar and microwave on high for 3-4 minutes. Transfer to cold lemon water to cool.
Step 8: Form apple slices into rose shapes by rolling the first slice and wrapping others around it. Arrange the apple roses on top of the set custard until the tart is covered.

Tips & Variations

Use a mandolin for evenly thin apple slices, which are easier to roll into roses.
Try different apple varieties for varied sweetness and color.
Brush apple roses lightly with warmed apricot jam for extra shine and flavor.
If you don’t have custard powder, you can substitute with cornstarch and a bit of vanilla extract.

Storage

Store the tart covered in the refrigerator for up to 2 days to keep the custard fresh and the apples crisp. Reheat is not recommended as the custard and apple texture may change.