For the Custard:
- 1½ cups milk (I used 1%)
- 6 egg yolks
- ½ cup pure maple syrup
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Additionally:
- 2 apples (I used Macoun), quartered, cored, and thinly sliced (keep in lemon water until ready to use)
- pie crust
- juice of a lemon
- ¼ cup jam, warmed (optional)
Instructions
For the Custard:
- Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
- In a medium mixing bowl, whisk the egg yolks with the maple syrup, cornstarch, and salt.
- Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
- Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
- Stir in the vanilla and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours.
Assemble the Tart:
- Spread the maple custard in the shell.
- Warm the apple slices in the microwave until pliable.
- Roll a slice of apple into a tight spiral and stand it up vertically in the custard. Continue to arrange apple slices in a concentric pattern, around the first one, building a rose pattern.
- Warm the apricot jam, and thin it with lemon juice. Brush this glaze over the apples, for shine and to prevent browning (optional).
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