For the tart crust:
- 1 cup (100 g) pecan halves 1 cup (100 g) pecan halves
- ⅓ cup (66 g) Redpath® Granulated Sugar ⅓ cup (66 g) Redpath® Granulated Sugar
- 1 ¼ cups (150 g) all-purpose flour 1 ¼ cups (150 g) all-purpose flour
- 1 tsp (6 g) salt 1 tsp (6 g) salt
- ½ cup (112 g) unsalted butter, cut into ½ inch pieces and softened ½ cup (112 g) unsalted butter, cut into ½ inch pieces and softened
- 1 egg yolk 1 egg yolk
- 1 tsp (5 ml) vanilla 1 tsp (5 ml) vanilla
For the custard:
- 1 ½ cups (375 ml) milk 1 ½ cups (375 ml) milk
- ½ cup (125 ml) heavy cream ½ cup (125 ml) heavy cream
- ¼ tsp (0.5 g) ground cinnamon ¼ tsp (0.5 g) ground cinnamon
- ¼ tsp (1 g) salt ¼ tsp (1 g) salt
- 2 cinnamon sticks 2 cinnamon sticks
- 1 whole vanilla bean, scraped 1 whole vanilla bean, scraped
- ½ cup (100 g) Redpath® Granulated Sugar ½ cup (100 g) Redpath® Granulated Sugar
- 2 egg yolks 2 egg yolks
- 3 tbsp (30 g) cornstarch 3 tbsp (30 g) cornstarch
- 2 tbsp (28 g) unsalted butter 2 tbsp (28 g) unsalted butter
For the apple roses:
- 4 medium red apples (we used spartan and honeycrisp) 4 medium red apples (we used spartan and honeycrisp)
- 2 tbsp (30 ml) lemon juice 2 tbsp (30 ml) lemon juice
For the glaze:
- 3 tbsp (60 g) apple jelly 3 tbsp (60 g) apple jelly
- 2 tbsp (30 ml) water 2 tbsp (30 ml) water
To prepare the tart crust:
In a food processor, fitted with the metal blade, process pecans with Redpath® Granulated sugar until finely ground, about 20 seconds. Add flour and salt; pulse to combine. Scatter butter over flour mixture and pulse 5 times. Beat yolk and vanilla in a small bowl and drizzle over dough. Pulse until dough clumps and just comes together, 5 to 8 times. Knead dough a few times, wrap in plastic and chill for 1 hour.
Preheat oven to 325°F (165°C). Grease a 9-inch (23 centimetre) tart pan with removable bottom.
Crumble chilled dough over bottom of pan and press evenly over base and up the sides. Freeze dough for 30 minutes. Place frozen shell on middle rack of oven and bake until golden brown, 30-35 minutes. Remove from oven, press any puffed up areas lightly with a spoon. Place tin on a wire rack and cool completely.
To prepare the custard:
In a medium saucepan combine milk, cream, ground cinnamon, salt, cinnamon sticks, scraped vanilla beans and pods. Heat to simmering, cover, and set aside to steep for 20 minutes.
Once steeped, remove cinnamon sticks and vanilla bean pod. Heat again to barely simmering.
Meanwhile, in a medium bowl whisk together the egg yolks, ½ cup granulated sugar, and cornstarch. Continuously whisking, very slowly pour the hot milk into yolk mixture. Once fully combined, return mixture to saucepan and cook over medium heat. Cook, stirring vigorously until mixture begins to thicken to a pudding-like consistency, and bubbles to break the surface. Immediately pour through a fine sieve and stir in butter. Cover with plastic wrap directly on surface of custard and chill.
To prepare the apple roses:
Fill a large bowl with cold water and lemon juice (if you use more than one type of apple prepare a bowl of lemon water for each).
Cut apple away from the core in four large chunks, and using either a sharp knife or a mandolin, cut each chunk into very thin slices (about 1/16 of an inch / 0.15 cm) and place in lemon water.
Once all apples have been sliced, drain the water and microwave until pliable (2 - 3 minutes); set on plate to cool.
Place 8 slices of apple in a row with the ends overlapping and the peel all facing the same way. Gently roll up the apples into a rosebud shape. Pick up the bud and continue wrapping apple slices around rosette until desired size is achieved. For larger roses set the rolled apples on a board and continue to add overlapping slices.
Place finished rose in a paper-lined muffin tin or small bowl to help keep their shape while the rest are rolled.
Preheat oven to 350°F (175°C).
Spoon cooled custard into baked shell and smooth surface. Place apple roses over custard, using extra rolled apple slices to fill in gaps. Bake tart for 15 minutes. Cool tart on a wire rack.
Heat jelly and water in a small saucepan until jelly is dissolved. Brush gently over cooled tart.
Enjoy at room temperature, or chilled.