Good morning! I have been in a pretty good mood lately. The temperatures have been in the 70s and my foot has been feeling way better. Work has been getting busy due to the nicer weather, which makes me appreciate any time I get with Boone even more. A favorite of ours: doing silly things in the backyard, like jumping for pictures.
With another month coming to an end, it’s time for me to share the dessert I made for March, an Apple and Maple Tart with Walnut Crust. It sounds pretty heavy, but it’s actually quite delicious and light.
The ingredient combination is perfection.
It all starts by preparing the apples. These need to be cut, sliced and bathed in lemon sugar water.
The crust starts with crushed walnuts. I like the good old fashion way of a rolling pin and eat tenderizer (flat side). It doesn’t convert them into powder and keeps the oils more intact.
These are mixed with butter, sugar and an egg white and patted down to a pie pan.
Then it’s baked for 12 minutes at 400 degrees to set.
Next up, the custard. Whisk together eggs, maple syrup, cornstarch and salt.
Then slowly add warmed milk to temper the eggs.
The mixture is then set back on the stove, whisking until it hardens. This is when vanilla extract is added.
The mixture gets transferred to the pie crust through a strainer.
Chill for two to three hours until set.
Now the fun part! After microwaving the apple slices that were marinating in lemon water, lay 5-6 in an overlapping row and rolls in to a spiral. Place in custard. Keep doing this until you have filled the surface of the tart with flowers.
To fill some of the spaces, placing single slices around the spirals to make flowers fuller.
To keep the apples from browning, you can brush them with a lemon juice and apricot jam mixture.
It might start looking unorganized, but once you get all the apple slices placed, it all comes together.
Not only does it look pretty, it tastes great as well.
Apple and Maple Tart with Walnut Crust
- 2 1/2 cups walnut pieces
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 egg white
- 3/4 teaspoon salt
- 1 1/2 cups milk
- 6 egg yolks
- 1/2 cup maple syrup
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 2 red apples
- juice of a lemon
- 1 tablespoon brown sugar
- 1 teaspoon apricot jam
- Get the apples ready. Cut the apples and discard the core. Slice apples as thin as possible.
- Place in a bowl and cover with water. Add 1 tablespoon of brown sugar and juice from half a lemon. Set aside.
- Preheat oven to 400 degrees.
- Crop walnuts in a food processor or the old fashion way with a bag and rolling pin.
- In a bowl, mix the walnuts with 4 tablespoons melted unsalted butter, 2 tablespoons granulated sugar, 1 egg white and 1/4 teaspoon of salt.
- Press mixture over the top and bottom of a 9” pie pan. Bake for 12 minutes. Remove from oven and set aside.
- Make the custard. In a medium bowl, whisk together 6 egg yolks, 1/2 cup maple syrup, 1/4 cornstarch and 1/2 teaspoon of salt.
- Warm 1 1/2 cups of milk in a saucepan over medium heat until it starts lightly boiling. Slowly pour warm milk over mixture, while whisking. This will temper the eggs.
- Place mixture back in the pot and cook over medium heat stirring constantly until mixture becomes very thick. About 30 minutes.
- Stir in vanilla. Press mixture through a strainer and into the crust.
- Cover and chill for three hours or until tart is set.
- For the flowers, microwave the apple slices for one minute and then in intervals of thirty seconds to make them pliable.
- Assemble in a row, roll and place into tart. To make flowers look fuller, place single apple slices around the rolled up ones.
- Finally, warm the juice of half a lemon and 1 tablespoon of apricot jam and brush mixture over apple slices. This will prevent browning.
Recipe based on Baking a Moment’s tart.
Any good April Fool’s pranks out there?
I’m still not sure what I’ll be doing…