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Apple Rose Maple Tart

Apple Rose Maple Tart
Yields
6 - 8 servings

Refrigerated cinnamon roll dough transforms into an elegant yet simple apple tart.

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ingredients

½
cup granulated sugar
¼
cup cornstarch
½
tsp salt
2
cups whole milk
4
large egg yolks
½
cup maple syrup
2
Tbsp unsalted butter
1
can (8 count) Pillsbury™ refrigerated cinnamon rolls with icing
1
Tbsp all-purpose flour
2
Pink Lady or Honey Crisp Apples
1
lemon
2
Tbsp brown sugar
½
cup heavy whipping cream
1
Tbsp granulated sugar
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directions

Step 1

Heat oven to 375°F. In medium saucepan, whisk together granulated sugar, cornstarch and salt. Whisk together milk and egg yolks; very slowly pour into saucepan while whisking constantly. Add maple syrup and butter and cook over medium heat, whisking frequently, until mixture comes to a boil and thickens. Cook and whisk an additional 1 minute. Set aside and stir occasionally to prevent a skin from forming.

Step 2

Into a medium bowl, squeeze the juice from lemon. Stir in brown sugar. Cut the apple in half lengthwise; remove the core and stem. Using a mandoline slicer on the thinnest setting, slice the apples. Place immediately into the lemon juice so they don’t brown.

Step 3

Lightly flour work surface. Separate cinnamon rolls and place topping-side-up in a circle with sides touching and one roll in the centre. Using a rolling pin, roll as thin as possible. If there are gaps in the dough, take dough from outer edge and press to fill. Gently lift dough into 9-inch tart pan and press up the sides. Pour the pastry cream mixture onto the dough spread to smooth.

Step 4

To make apple roses: Line up 8 to 10 apple slices overlapping into a row, going left to right. Starting from the left, start rolling the apple slices until you form an apple rose. Place the apple roses on top of the pastry cream.

Step 5

Bake for 20 to 22 minutes until the crust is golden brown. Remove from the oven to a cooling rack and allow to cool for at least 1 hour. Can be served at room temperature or chilled. Refrigerate leftovers.

Step 6

Serve with Whipped Cream (optional): Whip the heavy cream and 1 tbsp sugar until stiff peaks form. Fold in Pillsbury Cinnamon Roll icing.

Step 7

Simplify: Skip making the apple roses and simply top the pastry cream with very thinly sliced apples.

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