Apple rosettes hint at the delectably sweet maple custard filling and toasty walnut crust - and it's gluten free!

Course: Dessert
Cuisine: American, International
Keyword: apple, custard, pie, tart
Servings: 10


Walnut Crust

  • 2.5 cups 2 1/2 cups walnut pieces
  • 4 tbs unsalted butter, melted
  • 2 tbs granulated sugar
  • 1 egg white
  • 1/3 tsp Sel Magique Classic Blend

Maple Custard

  • 1.5 cups whole milk
  • 6 egg yolks
  • 1/2 cup pure maple syrup
  • 1/4 cup cornstarch or arrowroot powder
  • 1/3 tsp Sel Magique Classic Blend
  • 1 tsp pure vanilla extract

Apple Rosettes

  • 2 apples (Macoun - quartered, cored, and thinly sliced (keep in lemon water until ready to use)
  • juice of one lemon
  • 1/4 cup apricot jam


Walnut Crust

  • Preheat 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.

Maple Custard

  • 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 Sel Magique.
  • 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.

Assemble the Tart

  • Spread the maple custard in the walnut tart shell.
  • Warm the apple slices in microwave (2-3 minutes) or oven (15-20 minutes) 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 the apples froom browning. Serve & Enjoy!
  • Recipe from Hip Foodie