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Apple & Custard Rose Tart Recipe

★★★★★

5 from 99 reviews
  • Author: Hailey
  • Total Time: 3 hours 20 minutes
  • Yield: 8 servings 1x

Description

This elegant Apple & Custard Rose Tart features a buttery shortcrust pastry filled with smooth vanilla custard and topped with beautiful apple slices shaped into delicate rose flowers. The tart combines the sweetness of tender stewed apples with creamy custard, creating a stunning dessert perfect for special occasions or afternoon tea.

Ingredients

Scale

Pastry

  • 200g plain flour
  • 100g unsalted butter, cold and cubed, plus extra for the tin
  • 65g icing sugar
  • 1 large egg yolk
  • 1–2 tbsp water (optional, if dough is too dry)
  • Pinch of salt

Filling

  • 800ml whole milk
  • 2 tsp vanilla paste
  • 5 large egg yolks
  • 100g caster sugar
  • 50g custard powder

Apple Topping

  • 6–8 apples
  • 1 lemon, juiced
  • 2 tbsp caster sugar

Instructions

  1. Make the pastry: Combine plain flour and cold cubed butter in a bowl. Rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in icing sugar and a pinch of salt, then mix in the egg yolk. If the dough feels too dry to form, add 1-2 tablespoons of water. Knead lightly to bring it together into a smooth dough.
  2. Roll and chill the pastry: Roll the dough out between two sheets of baking parchment into an approximately 28cm circle. Chill in the fridge for 20 minutes to firm up.
  3. Prepare the tart case: Remove the pastry from the fridge and lay it over a buttered 23cm tart tin. Press it gently into the corners and trim the edges to leave a 1-2cm overhang. Patch any tears with pastry offcuts. Prick the base several times with a fork, then chill again for 45 minutes in the fridge.
  4. Blind bake the tart shell: Preheat the oven to 200°C (180°C fan/gas mark 6). Line the tart shell with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 10-15 minutes until golden and cooked through. Allow to cool in the tin, then trim excess pastry from the edges.
  5. Make the custard filling: Heat the milk with vanilla paste in a saucepan to just boiling. In a separate bowl, whisk together egg yolks, caster sugar, and custard powder until smooth. Gradually pour the hot milk into the egg mixture while whisking continuously. Return the combined mixture to the saucepan and heat gently over medium-low heat, stirring constantly for 2-3 minutes until thick and glossy. Allow to cool slightly, whisking occasionally to prevent lumps.
  6. Fill the tart and chill: Pour the cooled custard into the baked pastry case and smooth the surface. Refrigerate the tart for at least 2 hours to set the custard completely.
  7. Prepare the apples: Pour half of the lemon juice into a medium bowl of water. Thinly slice the apples using a knife or mandolin and place the slices immediately into the lemon water to prevent browning. Sprinkle the caster sugar over the apples and microwave on high for 3-4 minutes until slightly softened. Then transfer the apple slices into a cold water bowl mixed with the remaining lemon juice to cool.
  8. Create apple roses: Take 3-4 apple slices and wrap them around each other to form rose shapes by rolling up the first slice and wrapping the others around it. Continue making apple roses until you have enough to cover your tart.
  9. Assemble the tart: Press the apple roses gently into the set custard, starting from the edges and working towards the center, covering the whole surface with apple flowers. Refrigerate until ready to serve.

Notes

  • Use a mandolin slicer for evenly thin apple slices making rose shaping easier.
  • The lemon juice helps prevent the apples from browning and adds a subtle zing.
  • You can substitute custard powder with cornstarch and vanilla essence if custard powder is unavailable.
  • Be gentle when shaping apple roses to avoid tearing the slices.
  • The tart is best served chilled but can be brought to room temperature before serving for a softer custard texture.
  • Leftover tart can be stored covered in the fridge for up to 2 days.
  • Prep Time: 40 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Keywords: apple tart, custard tart, dessert, fruit tart, elegant dessert, apple rose tart, vanilla custard, baked tart

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