Welcome to How To Cook That, I’m Ann Reardon
and today we’re making this rose apple pie. Now there’s a secret to making these and keeping
the apples red on the roses and I’ll show you that later.
But first let’s make the pastry. Pre-heat your oven to 350F or 180C. To make the pastry
you’ll need egg, flour, finely-processed pecans or you could use other nuts or you could leave
it out altogether if you prefer, sugar and butter.
And I’ll put all the recipe quantities on the website in grams and
ounces and cups and I’ll link to the below. Rub the butter into the flour using your thumbs
and your fingers until it looks like fine breadcrumbs. Add in the sugar and the pecans
and stir that all together until it’s mixed through.
I like the flavour that the pecans give the crust but as I said if you don’t want nuts
in it you can just leave those out. Then add in your egg and mix that in and keep
mixing until it forms a soft dough. Put that on some plastic wrap and roll it
out with another piece of plastic wrap on top. Keep rolling it we want it quite thin
because we just want a crisp layer around the edge of our tart. Peel off the top layer
of plastic and then use the underneath layer to help you lift it up and flip it over.
Press that into the dish, trying to make sure there’s no air bubbles and then just press
it into all the grooves all the way around the edge.
Then remove the plastic and use a knife to trim off around the edges. Then take a fork
and gently press all over the base, this is just making little indents through that will
help it to cook evenly and it will also help you to get rid of any air bubbles, like I’ve
got one there, just to get that out so that it’s nice and flat.
Place that into your oven and bake it for about 20 minutes and we are just wanting it
to be nice and crisp and golden. For the custard filling we need egg yolks,
sugar, milk, corn flour, cream and vanilla. Place the eggs and the sugar into a pan and
whisk them together. Now you want to keep whisking that until you can’t see any more
sugar and it’s all even. Then add in your cornflour and a little bit of the milk, not
too much.Then whisk it again, now you want to keep doing this and making sure that you
don’t have any lumps at all, if you have lumps of cornflour here, you’ll have lumps in your
custard so just keep whisking it until it’s all dissolved, all smooth in there. Then add
in the rest of the milk and stir that through. Put that over high heat and stir the custard
continuously, now it is important that you stir the whole time because that’s how you
get a smooth custard. It will start to thicken up and I want you to keep it over the heat
for one more minute, just to make you’ve cooked all that cornflour.
Then you can turn off the heat and add in the cream and stir that through well. Then
just set that to one side. To make the glaze you need jam and water – easy.
Put them both into the saucepan and then put that on high heat and stir it and keep stirring
until it starts to bubble and steam and it will be thinned out. Now at this point you
can strain it but if you don’t mind a few lumps you can just leave it as is which is
what I’m going to do. Take your pastry shell out of the oven, that’s
nice and golden. And then brush it all over with that glaze. And this just seals the pastry
and it will give it a bit of a barrier between the custard filling and the pastry so that
it stays a bit more crisp. Now if you take a beautiful red apple and
put it into the oven it will start to get warm and then the skin starts to change from
that bright, vibrant red into a dull brown. So I’ve been experimenting to find a way of
softening the apple so it has a texture like it’s been cooked but without applying any
heat so that we can still have nice red roses. And here’s the secret. Place melted butter,
orange juice and sugar into a bowl and stir them altogether. Now this mixture can be slightly
warm but it cannot be hot for obvious reasons. Then use a mandolin to finely slice the apples
and then add those slices to the mixture. Now if we try and roll this apple now it’s
so crisp that it will just snap so we need it to be softened.
You can fill your bowl right up with the apples, just make sure that your apples are at room
temperature or if they’re cold they’re going to make the butter set which is not what we
want. After 10 minutes the texture of the apples
is now soft and flexible like this, it’s like it’s been cooked but because we didn’t use
any heat, the edges are still bright red. To assemble the tart pour the warm custard
into the base and spread it out. Take a circle of apple and roll it up tightly, then take
the next one, wipe off the excess mixture and this will just drip off as you make the
rose as well. Wrap it around the centre one. Take another one and wrap it around, just
like you’re adding petals to a rose. And you can add as many petals as you like,
depending how big you want your roses to be. Then flatten the base just using a knife,
just trim it off there. And add it into the custard. Then use a knife just to hold it
in place while you make the next one so it doesn’t unravel. Now if you want to use less
apples in this pie, you can cut the apple slices in half and make shorter roses, but
I like the full height of these ones so I’m doing it this way. It’s up to you.
Add more roses so that you fill up your tart and this is easy to do but it does take a
bit of time so I’d suggest you make this dessert with a friend. And there you have it, ready
to serve to the table a beautiful and yummy apple rose custard tart with pecan pastry.
Subscribe to HowToCookThat for more cakes, chocolates and desserts. Click here for the
recipe, here for my YouTube channel and here for last week’s Black Forest Cake video.
Make it a great week and I’ll see you all on Friday.

100 thoughts on “ROSE APPLE CUSTARD TART RECIPE by Ann Reardon How To Cook That ROSE DESSERT”

  1. Is it possible to use custard powder instead of that I'm doing the eggs and sugar …… ???
    Sorry I do not speak English, but a very nice recipe …. and enlisted Google workers Hahaha I should be asking concept

  2. I made this cake and it took forever because we cut the apples with a knife, but it was definitely worth it in the end! it looks and tastes amazing😄

  3. That's a great solution for the red skins. I cooked my slices briefly in water with cinnamon red hots melted in it, then rolled then in rolled strips of puff pastry that I'd brushed with warmed and strained raspberry jam. I baked them in mini tart pans. They turned out a lovely deep pink with red skins.I'm going to try yours next.

  4. quick apple comment…if you don't want to make an orange juice mixture to soften them about 45 seconds in the microwave will work just as well without losing color…this works really well for me

  5. Hola!, la natilla tiene que enfriarse antes de vaciar a ka tarta, o puedo hacerlo, con la natilla caliente?…gracias!!…

  6. i made one with granny smith (green apples) & red apples n turned out perfect. i sprinkle of vanilla sugar once baked tastes yummy to

  7. love this, I wonder if I could freeze this to make in advance, or parts of it. Or could you make recipes with freezable bakes? i know brownies, and simple cakes freeze, but I would like something a bit more exciting 😉

  8. Can I use normal flour or cornstarch instead of corn flour in the custard filling, moreover will the apple slices unravel while or after finishing and ruin the whole thing? Thanks

  9. This is fantastic, Ann! I wonder though, does the slightly left over butter mix the apples were in, leave a butter taste? Not sure if that would be appetizing or not ??? I would absolutely LOVE to try to make this, though! I freaking love creme brulee, which is custard

  10. I did this recipe and it turned out amazing! Thank you so much! I've found it's better to keep the apples in the mixture a little longer though, so I think I'll do that next time. (Also with flour and extra butter the remaining mixture makes wonderful dog-friendly cookies)

  11. Beautiful job, I want to make it. Question how long do i let it in the fridge before serving? Can I make it in advance, 24hrs? Will the apples go brown. Kevin

  12. For adding the corn flour (I’m assuming it’s corn starch) to the custard could you do a slurry out of corn starch and milk and add that to the eggs? I was just thinking it could be easier and less lumpy than adding it directly

  13. The initial, famous originator/designer (French, btw) and baker for this is: Alain Passard . HE should be given FULL credit for this dessert.

  14. Great to know for winter/fall holidays.
    Lead by example no need to exaggerate.. I have compassion you ran and grabbed me,

    rather than infatuate..




    Annually annalyzed


    annbiguous-anagrams .. 

    I even Google-searched all the words with Ann in it.. And Annswered my phone to a lady named Ann- 


     remember craving hamburgers in

    Annenberg ..   Spaghetti ready for weddings told Anna Lee I'm 


    i panicked when I saw, Annotated-pages, woven like a flannelette talking about sum-Dank meds..  they turned out to be some fake K2 , 

    not organic …  organnizations with+it needed canncelation…

    Caravanning on Ann

    Anniversary of the first time you got enhanced with cannibanoids mercifully, don't you wanna grow old and Hold hands romantically with engines sounding-like Tyrannosaurus feasts . ..

    I adore your morbid door for focal quotes of vocals that fasho got me engulfing corporates, 

    Too long-winded to end up getting the short end..

  15. Sorry to say but I’ve never been so disappointed by a recipe and this is one of them 😞. The tart base cracked while transferring to the tart pan and the custard was ok-ok. To all who’s on the lookout for puff pastry recipe, check out Gemma Stafford’s. The amount of time spent and also money spent on all those ingredients has been wasted 👎

  16. Wow! And it only takes seven minutes! (I'll try it, but, I'm going to need more time than I usually dedicate to these things, lol)

  17. Is the orange juice really necessary ? Will it work with apple juice instead of orange one ?

    Ty for all the recipes you've made for all these years !

    Sweet day,


  18. I mean this recipe doesnt even have any information about the kind of equipment we need?! Like what size pie dish are we meant to use?

  19. This is inspired from the famous "Bouquet de Roses" tarte created by Alain Passard, a french Chef (he now has a 3 Michelin stars restaurant, but he's best known for having won already two at only 26 yo, which made him the youngest chef to accomplish such feat) ; here you can watch a short video of him explaining how he got this idea (w/ english subtitles) :

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