• 1 frozen pastry pie shell, 9”
• 1 cup whole milk
• ½ cup heavy cream
• 2 Tbsp dulce de leche
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1 vanilla bean, scraped
• ⅓ cup granulated sugar
• 2 egg yolks
• 3 Tbsp cornstarch
• 3 Tbsp Sous Weed butter, I used Bloom Farms’ Skunk Berry
• 5 apples, I used Honeycrisp and Gala
• Juice of 1 lemon
• Pinch of salt
1. In a medium saucepan over medium heat, bring whole milk, cream, dulce de leche, cinnamon, salt, and vanilla bean to a slow simmer. Turn heat to low and cover.
2. In a mixing bowl, whisk together sugar, egg yolks, and cornstarch. Once uniform, slowly pour egg mixture into the hot milk mixture on the stove while whisking vigorously. Keep whisking until the mixture begins to thicken into a custard-like consistency. Turn the heat off and add in the medicated butter. Cover and chill for at least an hour while you prepare the apples.
Apple Rose Prep:
1. Fill a large mixing bowl with hot water, lemon juice, and a pinch of salt.
2. Cut apple away from the core in 4 large chunks. Discard the core. Then, using a mandolin, slice each apple wedge into thin (1/16”) slices and place in the lemon water.
3. Once all the apples have been sliced and soaked, drain the water, and prepare your work surface.
4. Place 8-10 slices of apples in a row with the ends overlapping and the rounded curve of the peel towards the top. Gently roll the apples into a rose shape, the red from the peel will mimic the petals. Pro tip: Place finished apple roses in a muffin tin to hold the shape while working on the rest.
1. Defrost and prepare pie shell according to the package.
2. Pre-heat oven to 350ºF.
3. Pour custard into pie shell and smooth with a spatula. Arrange apple roses on top of the custard. Optional: Brush an egg wash over the pie crust for a warm golden glow.
4. Bake the apple rose tart for 15-20 minutes, until the crust is golden. Remove and let cool on a rack. Enjoy!