Made this tart by stitching together a few different recipes I like ?+?+? as for the custard, just use whatever works best with your schedule and pantry!
This is for an 11-in tart pan.
- 2 1/4 cup all-purpose flour
- 1/2 cup powdered sugar
- 3/8 tsp salt
- 3/4 cup unsalted butter
- 2 egg yolks
- 3 tsp heavy cream
- 3/4 tsp vanilla extract
- 3-4 cups using your favorite recipe
- 2-3 apples, quartered, cored, and sliced very thin (keep in lemon water until ready to use)
- 1 lemon's juice, added to a large bowl of cold water
- 1/2 cup sugar
- 3/4 cup water
- 1/8 tsp saffron threads
- 4 1/2 tsp rose water
Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl
Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal
Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl
Wrap the dough tightly in plastic wrap, and chill for 1 hour
On a lightly floured surface, roll the dough to a thickness of about 1/8-inch
Press the dough gently into the tart pan(s), trimming away any excess
Bake for 20 minutes at 375 degrees F—prick the bottom with the tines of a fork (this will prevent it from getting air trapped underneath and poofing up as it bakes)
Spread the custard in/over the tart shell/base
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
Repeat until the top of the tart is completely covered with apple roses
Drop some blueberries or any other fruits of your choice on there! This bake was for the 4th of July so I was looking for some blue ?
Crush saffron with a mortar and pestle or on a plate with the handle of a wooden spoon
In a small saucepan, mix sugar, water, and the saffron
Cook over medium-low heat, stirring often, until liquid is reduced to 1 1/2 cups, about 5 minutes
Let cool, then stir in rose water.
Brush glaze over the fruits, for shine.
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