Recipe from Hip Foodie Mom
What you need:
2 1/2 cups walnut pieces
4 TBsp unsalted butter (melted)
2 TBsp granulated sugar
1 egg white (room temperature)
1/4 tsp salt
1 1/2 cups milk
6 egg yolks (room temperature)
1/2 cup pure maple syrup
1/4 cup cornstarch
1/2 tsp salt
1 tsp vanilla extract
2 apples (I used Red Delicious, quarter, cored, and thinly sliced - keep in lemon water until ready to use)
juice of a lemon
1/4 cup apricot jam (warmed)
How to make it:
Preheat the oven to 400˚F.
In a food processor, pulse the walnuts until they are finely chopped and pieces are about the size of breadcrumbs.
Place the copped 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.
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 eggs 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 consulate, until the mixture comes to a bubble and becomes very thick.
Stir in the vanilla and transfer to a heat safe container.
Lay a plastic wrap over the surface.
Chill for 2 hours.
Spread the maple custard in the walnut tart shell.
Warm the apple slices in the microwave for 30-40 seconds to make pliable.
Roll a sliced apple into a tight spiral and stand it up vertically in the custard.
Continue to arrange apple slices in a concentric patter, around the first one, building a rose pattern.
Warm the apricot jam, and then it with lemon juice.
Brush the apricot glaze over the apples, for shine and to prevent browning.
Chill in refrigerator until ready to serve or slice it up and ENJOY!