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Apple Walnut Tart with Maple Custard
Apple Walnut Tart with Maple Custard
- Recipe Submitted by Cool Whip on 09/07/2014
Category: Apples
Ingredients List
- For the Walnut Crust:
- 2½ cups walnut pieces (don”™t waste your money on halves)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 egg white
- ¼ teaspoon kosher salt
- For the Custard:
- ¼ cup cornstarch
- ¼ teaspoon kosher salt
- 1 cup heavy cream
- ½ cup milk (I used 1%)
- ½ cup pure maple syrup
- 2 teaspoons vanilla extract
- 4 eggs
- Additionally:
- 2 apples (I used Macoun), quartered, cored, and thinly sliced (keep in lemon water until ready to use)
- juice of a lemon
- ¼ cup apricot jam, warmed (optional)
Directions
Make the Crust:
Preheat the oven to 400 degrees F.
In a food processor or chopper, pulse the walnuts until the are finely chopped, and the pieces are about the size of breadcrumbs.
Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.
Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake for 15 minutes.
Make the Custard:
In a medium pot, whisk the cornstarch and salt together.
Slowly pour in the cream, milk, maple syrup, and vanilla, whisking, to avoid lumps.
Place the pot over medium heat, and bring to a bare simmer. Turn the heat down to low.
Crack the eggs into a small bowl, and ladle about a half cup of the hot cream mixture over the eggs, whisking to combine. Repeat with more hot cream, until the eggs are warmed.
Pour the egg mixture into the pot with the remaining cream mixture, whisking vigorously.
Continue to cook, whisking, until the mixture is hot and thickened (it should coat the back of a spoon).
Pour the mixture through a fine-mesh strainer, into a heat-safe vessel, and press cling wrap over the surface so that a skin will not form. Refrigerate until cooled.
Assemble the Tart:
Spread the maple custard in the walnut tart 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).
Preheat the oven to 400 degrees F.
In a food processor or chopper, pulse the walnuts until the are finely chopped, and the pieces are about the size of breadcrumbs.
Place the chopped nuts in a large bowl and add the remaining ingredients, tossing together with a fork.
Press the mixture evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom.
Bake for 15 minutes.
Make the Custard:
In a medium pot, whisk the cornstarch and salt together.
Slowly pour in the cream, milk, maple syrup, and vanilla, whisking, to avoid lumps.
Place the pot over medium heat, and bring to a bare simmer. Turn the heat down to low.
Crack the eggs into a small bowl, and ladle about a half cup of the hot cream mixture over the eggs, whisking to combine. Repeat with more hot cream, until the eggs are warmed.
Pour the egg mixture into the pot with the remaining cream mixture, whisking vigorously.
Continue to cook, whisking, until the mixture is hot and thickened (it should coat the back of a spoon).
Pour the mixture through a fine-mesh strainer, into a heat-safe vessel, and press cling wrap over the surface so that a skin will not form. Refrigerate until cooled.
Assemble the Tart:
Spread the maple custard in the walnut tart 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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