Try this Apple rose tart with cinnamon spice creme patisserie recipe, or contribute your own.

Source: Grace Chan, Flickr

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Name: Apple rose tart with cinnamon spice creme patisserie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: French
Ingredients: 1 Pate Sucre recipe baked in an 8 inch tart pan; 1 1/2 cups milk; 1 cinnamon stick broken into pieces; Pinch of salt; 3 egg yolks; 1/3 cup sugar; 3 tbs cornstarch; 1 tsp ground cinnamon; 2 tbs unsalted butter; 2 Red Apples; 1/2 Lemon

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INGREDIENTS

1 Pate Sucre recipe baked in an 8 inch tart pan
Cinnamon creme patisserie
1 1/2 cups milk
1 cinnamon stick broken into pieces
Pinch of salt
3 egg yolks
1/3 cup sugar
3 tbs cornstarch
1 tsp ground cinnamon
2 tbs unsalted butter
Apple filling
2 Red Apples
1/2 Lemon

INSTRUCTIONS

Cinnamon creme patisserie

1. Bring milk cinnamon stick and salt in a medium saucepan to a simmer over medium heat. Cover and leave to steep for 15 min.

2. In a medium bowl whisk together yolk, sugar, cornstarch and cinnamon until light and creamy.

3. Very gradually whisk in a steady stream of hot milk mixture into the egg yolk mixture. Return back to saucepan

4. Cook over medium low heat, stirring constantly, until mixture comes to a simmer. Continue to simmer for 1-2 min longer until it thickens.

5. Immediately pass mixture through a strainer into a clean bowl. Discard cinnamon stick. Stir in butter

6. Cover with clingfilm pressed directly on the surface and refrigerate overnight.

Apples and final assembly.

1. Cut apples in half and remove seeds and pits. Slice crosswise very thinly (about 2 mm) with a mandolin or sharp knife into apple slices.

2. Squeeze over a few drops lemon juice over the slices to prevent decolourization. Microwave on high for 30 min to soften slightly.

3. Pour creme patisserie into cooled tart base and smoothen top with a spatula.

4. Lay a row of 6-7 apple slices with the next slice covering 2/3 of the slice below it. From one end of the row, begin to roll up the slices to form roses. Place a rose in the middle of the tart, anchoring it in the pastry cream. Repeat with remaining apple slices to cover surface of the tart

5. Serve immediately or cover and refrigerate (best eaten on the same day)

NOTES

Grace recommends this dough recipe: quantity French tart dough recipe from www.davidlebovitz.com/2009/05/french-tart-dough-a-la-fran...

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Apple rose tart with cinnamon spice creme patisserie

1 Pate Sucre recipe baked in an 8 inch tart pan
 Cinnamon creme patisserie
1 1/2 cups milk
1 cinnamon stick broken into pieces
 Pinch of salt
3 egg yolks
1/3 cup sugar
3 tbs cornstarch
1 tsp ground cinnamon
2 tbs unsalted butter
 Apple filling
2 Red Apples
1/2 Lemon

Cinnamon creme patisserie
 
1. Bring milk cinnamon stick and salt in a medium saucepan to a simmer over medium heat. Cover and leave to steep for 15 min.
2. In a medium bowl whisk together yolk, sugar, cornstarch and cinnamon until light and creamy.
3. Very gradually whisk in a steady stream of hot milk mixture into the egg yolk mixture. Return back to saucepan
4. Cook over medium low heat, stirring constantly, until mixture comes to a simmer. Continue to simmer for 1-2 min longer until it thickens.
5. Immediately pass mixture through a strainer into a clean bowl. Discard cinnamon stick. Stir in butter
6. Cover with clingfilm pressed directly on the surface and refrigerate overnight.
 
Apples and final assembly.

1.  Cut apples in half and remove seeds and pits. Slice crosswise very thinly (about 2 mm) with a mandolin or sharp knife into apple slices.
2.  Squeeze over a few drops lemon juice over the slices to prevent decolourization. Microwave on high for 30 min to soften slightly.
3.  Pour creme patisserie into cooled tart base and smoothen top with a spatula.
4.  Lay a row of 6-7 apple slices with the next slice covering 2/3 of the slice below it. From one end of the row, begin to roll up the slices to form roses. Place a rose in the middle of the tart, anchoring it in the pastry cream. Repeat with remaining apple slices to cover surface of the tart
5.  Serve immediately or cover and refrigerate (best eaten on the same day)

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Grace Chan
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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (920g)
Recipe Makes: Servings

Calories: 834
Calories from Fat: 442 (53%)

Amt Per Serving		% DV

	Total Fat 49.1g	65 %
	Saturated Fat 26.3g	132 %
	Monounsaturated Fat 14.9g
	Polyunsanturated Fat 3.9g
Cholesterol 726.4mg		224 %
Sodium 18937.1mg		653 %
Potassium 1060.4mg		28 %
Total Carbohydrate 87.2g		26 %
	Dietary Fiber 12.8g	51 %
	Sugars, other 74.5g
Protein 21.7g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 834

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