Rose apple tart with maple syrup custard
After a recipe by Baking a moment, herself inspired by a design of Alain Passard

Prep time: 1h
Cooking time: 25mn
Rest time in the fridge: 1h

For a 22cm pie (for a bigger pie, you should have enough for the pie crust but I would recommend doubling the quantities for the custard)
Oatmeal pie Crust
  • 200g rolled oats
  • 125g walnuts
  • 125g melted salted butter
  • 80g brown sugar
  • 1 pinch of cinnamon
Maple syrup custard
  • 2 egg yolks
  • 15g cornflour
  • 40g of maple syrup
  • 20cl milk
  • 20g butter
  • 3 good red apples (I used Royal Gala)
  • the juice of one lemon
Clear glaze
  • 12cl 100% pure apple juice
  • 25g jam sugar
  • 2 leaves of gelatine
Prepare the pastry:
  1. Preheat oven to 180 °. Place a circle of baking paper in the bottom of your pie tin (if possible use a tin with a removable bottom ).
  2. In a food processor, mix the oats, walnuts, brown sugar, cinnamon and melted butter until quite smooth (the ingredients should be the size of coarse salt).
  3. Divide the dough in the pie plate, pressing firmly on the bottom and sides of pan with a spoon to pack the dough into fine edges. Bake at 180 ° for 20-25mn until the edges of the dough begin to brown. Let cool completely before filling of custard.
Prepare the maple syrup custard:
  1. In a saucepan, heat the milk. In a second pan (off heat), beat the 2 egg yolks with the maple syrup, add the cornflour and beat again until fully incorporated.
  2. Gradually add the hot milk (from the first pan ) to the egg mix. Whisk together and put the pan over medium heat for the custard to thicken, stirring constantly with a wooden spoon. Once the custard is thick, turn off the heat, and stir in the butter pieces. Pour the custard in a small dish line with cling film, fold the film over the custard and allow to cool before reserving in the fridge.
Make the apple rose tart:
  1. Once the pastry and custard cooled, whisk the custard then pour into pie shell, and smooth the top with a spatula. Reserver in the fridge while preparing the apples.
  2. Prepare a bowl filled with warm water and the lemon juice. Rinse the apples and cut them into 4 and remove the core. Use a mandoline to cut thin slices of apples, about 1mm thick. Soak them in the lemon water until you finish cutting the rest of the apples.
  3. Drain a handful of the apple slices and place them in one layer on a plate. Microwave about 45 seconds. When you take the apple out of the microwave, you should be able to bend the apple slices without breaking them, otherwise microwave for another 15 seconds.
  4. Take the pie crust out of the refrigerator. Form small rose buds by wrapping a first slice of apple on itself and then wrapping it with 2 or 3 more slices. Press lightly these little buds in the custard and complete the flowers by adding as many apple slices as you want around it. You can the pointy end of a knife to press the petals in the custard.*
  5. Keep refrigerated until serving.
Recipe by Anne-Sophie Vidal - Fashion Cooking at