Apple and custard tart with rose flowers

• lemon↗1

  juiced

• apples↗6-8
• granulated sugar2 tbsp
• wheat flour↗200 g
• unsalted butter100 g

  cold, cubed, plus extra for the pan

• powdered sugar↗65 g
• egg yolk↗1

  large

• whole milk↗800 ml
• vanilla paste↗2 tsp
• egg yolks↗5

  large

• granulated sugar100 g
• custard powder↗50 g

Step-by-step instructions

1. 1

   Place the wheat flour and butter in a bowl and rub together with your fingers until the mixture resembles crumbs. Add powdered sugar and a pinch of salt, then the egg yolk. If the dough seems too dry, add 1–2 tbsp water.

2. 2

   Roll the dough between two sheets of parchment paper until you obtain a circle about 28 cm in diameter. Chill it in the refrigerator for 20 min to firm up, then place it in a butter‑greased 23 cm tart pan. Press the dough into the corners, trim excess leaving a 1–2 cm overhang. If it tears slightly, trim the remnants and patch them. Prick the bottom with a fork several times and chill again for 45 min. Preheat the oven to 200 °C (convection) or 180 °C (gas 6).

3. 3

   Line the chilled pan with parchment and fill it with ceramic beans (or dried beans) up to the edges. Bake “blind” for 15 min. Then remove the beans and paper and bake another 10–15 min until the crust is golden‑brown. Let it cool in the pan, then trim any excess crust from the top with a small knife.

4. 4

   Meanwhile, bring the milk and vanilla paste to a boil in a saucepan over medium heat.

5. 5

   In a separate bowl whisk the egg yolks, granulated sugar and custard powder until smooth.

6. 6

   Pour the hot milk into the egg mixture while whisking continuously until you obtain a smooth batter. Return the mixture to the saucepan and cook over medium‑low heat, stirring constantly for 2–3 min until it thickens. Let it cool slightly, whisking occasionally to prevent lumps.

7. 7

   Pour the custard into the prepared crust, smoothing the surface. Refrigerate for 2 hours until fully set.

8. 8

   Pour half the lemon juice into a medium bowl of water, then thinly slice the apples (a mandoline works well) and place them in the bowl. Sprinkle with granulated sugar and microwave for 3–4 min on high, then transfer the apples to a bowl of cold water, adding the remaining lemon juice.

9. 9

   Roll 3–4 apple slices around each other to form a rose shape – first roll the first slice, then wrap it with the others. Insert the apple “flowers” into the custard, distributing them over the surface until the tart is fully covered.