INGREDIENTS
For the Walnut Crust:
- 2½ cups walnut pieces (don't waste your money on halves)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 egg white
- ¼ teaspoon kosher salt
For the Custard:
- 1½ cups milk (I used 1%)
- 6 egg yolks
- ½ cup pure maple syrup
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Additionally:
- 2 apples (I used Macoun), quartered, cored, and thinly sliced (keep in lemon water until ready to use)
- juice of a lemon
- ¼ cup apricot jam, warmed (optional)
INSTRUCTIONS
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:
- 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 salt.
- 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 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). Source