Almond Apple Custard Tart with Apple Roses
Today rocked. Dan's been busy with work stuff, which granted me lots of alone time. I forget how much I love to be totally on my own, sometimes. I can take a shower without having to check if somebody else needs the bathroom or I can blast "Cake By the Ocean" on repeat while I spend all morning making an apple tart in my pajamas.
And since it was so rainy and "blustery" (as Candice kept calling it), I had zero reason to leave the house, though the pups and I did spend a couple of hours playing fetch at the dog park. I live for this kind of weather, by the way. Where in the world is it always 50 degrees and kind of hurricane-y? Please advise.
This tart was so much fun to make, though definitely challenging to get the apples softened just right. You need patience and a good playlist for this one, but if you're the kind of person who, like me, can spend a day knitting a scarf and watching all of season 1 of Sex and the City for the fifteenth time without getting bored, then the final, beautiful results are totally worth it!
Almond Apple Custard Tart
- 1/2 cup cold butter
- 1 1/2 cups flour
- 1/2 cup almond meal
- pinch salt
- 1/3 cup confectioner's sugar
- 1 egg white
- 4 apples, firm ones like Gala
- 1/4 cup half & half
- 1/4 cup milk
- 2 eggs
- 1/2 tsp ground ginger
- 2 tsp cinnamon
- 1/2 cup sugar
- Cut a cold stick of butter into 1/2 inch cubes. Refrigerate. Next, whisk together flour, almond meal, salt, and confectioner's sugar in a bowl. Add cold butter to the mixture and, using your hands, rub the butter into the dry ingredients until you have a crumbly mixture that forms a dough when you press or squeeze it. Add in egg white and stir with a fork just a few strokes as the dough just begins to come together.
- Preheat oven to 325 degrees. Pour dough mixture into a 9-inch tart pan, the kind with a removable bottom. Press dough into pan, taking care to distribute evenly and get dough into all crevices. Refrigerate pan until oven is fully preheated and then bake for 30 minutes. Remove from oven and let cool.
- Slice apples in half and remove core. Prepare a large bowl, filled with hot water. Using a mandoline, slice apples as thin as possible and then immediately transfer sliced apples to hot water. Continue with all apples. Let the apples soak until soft and pliable.
- Get tart shell nearby and then begin preparing roses. Start by rolling a slice into a tight "bud," then continue wrapping apple slice around it them, overlapping ends of slices to get a flower petal effect. Place in tart shell and repeat until tart shell is filled with apple roses!
- Heat oven to 350 degrees.
- Whisk together half & half, milk, eggs, spices, and sugar. Pour over apple roses and make sure to fill all crevices with custard. Carefully transfer to oven and then place an aluminum foil-covered baking sheet beneath tart to catch any custard that spills over.
- Bake for an hour, or until custard is set. It might jiggle a little, but it should be mostly set. Custard will set fully outside of the oven. If you like your desserts more on the sweet side, dust tart with powdered sugar. Let tart cool fully before slicing and serving!