Apple Walnut Tart with Maple Custard

• Vegetarian
• Gluten free

• Produce

  • 2 Apples
  • 1 Juice of a lemon

• Refrigerated

  • 1 Egg white
  • 6 Egg yolks

• Condiments

  • 1/4 cup Apricot jam
  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1/4 cup Cornstarch
  • 2 tbsp Granulated sugar
  • 3/4 tsp Kosher salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 1/2 cups Walnut

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 1/2 cups Milk

Found on hipfoodiemom.com

Description

Ingredients

• 2½ cups walnut pieces (dont waste your money on halves)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 egg white
• ¼ teaspoon kosher salt
• 1½ cups milk (I used 1%)
• 6 egg yolks
• ½ cup pure maple syrup
• ¼ cup cornstarch
• ½ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 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

• 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.
• Pour the milk into a small pot and place over medium heat until small bubbles form around the edges.
• In a medium mixing bowl, whisk the egg yolks with the maple syrup, cornstarch, and salt.
• Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs.
• Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick.
• Stir in the vanilla and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours.
• 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).