You can find different recipes for making apple rose custard tart. But we bring you a unique recipe that is interesting for everyone. To prepare the stinging crust:
- 1 cup (100 grams) pecan halves
- ½ cup (66 g) Redpath® granulated sugar
- 1 1/2 cups (150 grams) of all-purpose flour
- 1 teaspoon (6 grams) salt
- ½ cup (112 grams) of unsalted butter, cut into ½ inch of butter, softened
- 1 egg yolk
- 1 teaspoon (5 ml) vanilla
To prepare the custard:
- 1 1/2 cups (375 ml) milk
- ½ cup (125 ml) heavy cream
- ½ teaspoon (0.5 g) ground cinnamon
- ½ teaspoon (1 g) salt
- 2 cinnamon sticks
- 1 whole vanilla bean, grated
- 1/4 cup (100 g) Redpath® granulated sugar
- 2 egg yolks
- 3 tablespoons (30 grams) of cornstarch
- 2 tablespoons (28 grams) of unsalted butter
Apple Lord:
- 4 medium red apples (we used Spartan and Honey Crisp)
- 2 teaspoons (30 ml) lemon juice
- For glazing:
- 3 tablespoons (60 g) apple jelly
- 2 tablespoons (30 ml) water
Instructions To prepare the stinging crust: Step 1 In a food processor fitted with a metal blade, process pecans with granulated Red Bath sugar until smooth, about 20 seconds. Add flour and salt. Pulse to add. 
Spread the butter over the flour mixture 5 times. Whisk the yolks and vanilla in a small bowl and sprinkle over the mixture. Beat 5 to 8 times until the dough is smooth and does not stick. Knead the dough several times, wrap it in plastic and let it cool for an hour. Step 2 Preheat the oven to 325°F (165°C). Grease a 9-inch (23 cm) cake pan with a removable base. Step 3 Crumble the cooled dough over the bottom of the pan and press evenly onto the top and sides of the base. Freeze the dough for 30 minutes. Place the frozen crust on the middle rack of the oven and bake for 30-35 minutes, until golden brown. Remove from the oven and gently tap any swollen areas with a spoon. Place the tin on a wire rack and let it cool completely. To prepare the custard: Step 1 Combine the milk, cream, ground cinnamon, salt, cinnamon sticks, vanilla beans, and pods in a medium saucepan. Heat over low heat, cover, and set aside for 20 minutes. Step 2 Once soaked, remove the cinnamon sticks and vanilla beans. Reheat over low heat. Step 3 Meanwhile, whisk together egg yolks, 1/2 cup granulated sugar, and cornstarch in a medium bowl. Pour the hot milk very slowly into the yolk mixture, whisking constantly. Once fully mixed, return the mixture to the saucepan and cook over medium heat. 
Cook, stirring vigorously until the mixture thickens to a pudding-like consistency, and bubbles form to crack the surface. Pour immediately through a fine sieve and stir in the butter. Cover with plastic wrap directly on top of the custard and place in the refrigerator. To prepare the apple rose: Step 1 Fill a large bowl with cold water and lemon juice (if you are using more than one type of apple, make a bowl of lemon juice for each). Step 2 Cut the apples into four large heart slices and, using a sharp knife or mandolin, cut each slice into very thin slices (about 1/16 inch/0.15 cm) and drizzle in the lemon juice. Step 3 Once the apples are cut into slices, drain and drain in the microwave until soft (2-3 minutes); Put them on a plate to cool. Step 4 Lay out 8 apple slices in a row, overlapping the edges, peeling in the same way. Gently roll the apple into a rose shape. Lift the bud and continue to wrap the apple slices around the rose until the desired shape is achieved. For a large rose, place the wrapped apples on a board and continue adding overlapping pieces. Fifth step Place the finished roses in a paper-lined muffin tin or a small bowl to hold their shape while the rest is rolled up. 
To collect: Step 1 Heat the oven to 350°F (175°C). Step 2 Spoon the cooled custard into a baked crust and smooth surface. Place the apple rose on the custard, using additional wrapped apple slices to fill. Bake the cake for 15 minutes. Cool tart on wire rack. Step 3 Heat the jelly and water in a small saucepan until the jelly melts. Gently brush the cooled tart. Step 4 Enjoy it at room temperature or refrigerated.