- Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 1/8 teaspoon salt
- 1/2 cup butter, at room temperature
- 1 egg
- Topping:
- 5 apples, quartered and thinly sliced
- 1 cup white sugar
- 1/4 cup butter
- 1 teaspoon water (optional)
- 1 teaspoon allspice
- 1/8 teaspoon ground cinnamon, or to taste
- 1/8 teaspoon ground cloves
- Filling:
- 2 apples, diced
- 1/4 cup walnuts
- 1 cup heavy cream
- 1 egg, at room temperature
- Whisk flour, sugar, and salt together in a bowl. Add butter and egg; mix with a fork until crumbly. Work dough with your hands until fully blended. Wrap in plastic wrap and refrigerate, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C). Roll dough out to fit a 9-inch pie plate. Place crust in the pie plate and prick with a fork.
- Bake in the preheated oven for 10 minutes. Remove and let cool.
- Meanwhile, place sliced apples, sugar, butter, water, allspice, cinnamon, and cloves in a large pot; cook over medium heat until apples start to release their juices and are just malleable enough to curve while still holding their shape, 4 to 5 minutes. Remove apple slices to a plate, reserving cooking juices in the pot.
- Add diced apples to the cooking juices and bring to a boil. Cook until apples are mushy, 5 to 10 minutes.
- Transfer mushy apples to a medium saucepan. Place walnuts in the bowl of a food processor; process until finely ground. Add nuts to the apples; stir until a paste forms. Add cream; bring to a boil. Remove from heat.
- Whisk egg thoroughly in a small glass bowl. Add 1 tablespoon of the hot cream mixture, whisking vigorously to make sure the egg doesn't curdle. Repeat twice more. Pour egg mixture into the saucepan; mix to incorporate. Allow custard to cool, stirring often.
- Spread cooled custard evenly over the crust. Arrange apple slices on top, working from the outer edge to the center in concentric circles, overlapping the slices to look like a rose.
- Bake in the preheated oven until browned, about 50 minutes.
08/05/2019
recipepes.com
apple rose tart, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
