Apple Walnut Tart with Maple Custard

By Sarah-Lyn

Ingredients

• 2 1/2 cups walnut pieces (don’t waste your money on halves)
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 egg white
• 1/4 teaspoon kosher salt
• 1/4 cup cornstarch
• 1/4 teaspoon kosher salt
• 4 large eggs
• 1/2 cup pure maple syrup
• 1 cup heavy cream
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 2 apples (I used Macoun), quartered, cored, and thinly sliced (keep in lemon water until ready to use)
• juice of a lemon
• 1/4 cup apricot jam, warmed (optional)

Details

Servings 10
Adapted from hipfoodiemom.com

Preparation

Step 1

For the Walnut Crust:

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.

For the Custard:

Place the cornstarch and salt in a medium bowl and whisk to combine. Crack the eggs into a large liquid measure, and beat until smooth. Slowly pour the eggs into the cornstarch mixture, just a little at a time, whisking, to prevent lumps. When all the beaten egg has been incorporated, stir in the maple syrup. Set aside.

Combine the milk and cream in a medium pot and set over medium low heat. When small bubbles begin to appear around the edge, remove from the heat and pour, about a quarter cup at a time, into the egg mixture, whisking. When all the hot cream has been stirred in, pour the mixture back into the pot and set over medium low heat.

Cook the custard over medium low heat for about 5 minutes, or until it registers 160 degrees F on a candy thermometer. Remove from heat and stir in the vanilla extract.

Pour through a fine mesh strainer into a heat safe vessel, and press plastic wrap over the surface to prevent a skin from forming. Chill in the refrigerator for 3 hours, or until completely cool and thickened.

Assemble the Tart:

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).

Instructions