Apple rose tart with cinnamon spice creme patisserie

Recipe:

 

1 quantity French tart dough recipe from www.davidlebovitz.com/2009/05/french-tart-dough-a-la-fran... or any Pate Sucre recipe baked in an 8 inch tart pan

 

Cinnamon creme patisserie

1 1/2 cups milk

1 cinnamon stick, broken into pieces

Pinch of salt

3 egg yolks

1/3 cup sugar

3 tbs cornstarch

1 tsp ground cinnamon

2 tbs unsalted butter

 

1. Bring milk cinnamon stick and salt in a medium saucepan to a simmer over medium heat. Cover and leave to steep for 15 min.

2. In a medium bowl whisk together yolk, sugar, cornstarch and cinnamon until light and creamy.

3. Very gradually whisk in a steady stream of hot milk mixture into the egg yolk mixture. Return back to saucepan

4. Cook over medium low heat, stirring constantly, until mixture comes to a simmer. Continue to simmer for 1-2 min longer until it thickens.

5. Immediately pass mixture through a strainer into a clean bowl. Discard cinnamon stick. Stir in butter

6. Cover with clingfilm pressed directly on the surface and refrigerate overnight.

 

Apples and final assembly.

2 red apples

1/2 lemon

1. Pour creme patisserie into cooled tart base and smoothen top with a spatula.

2. Cut apples in half and remove seeds and pits. Slice crosswise very thinly (about 2 mm) with a mandolin or sharp knife into apple slices.

3. Squeeze over a few drops lemon juice over the slices to prevent decolourization. Microwave on high for 30 min to soften slightly.

4. Lay a row of 6-7 apple slices with the next slice covering 2/3 of the slice below it. From one end of the row, begin to roll up the slices to form roses. Place a rose in the middle of the tart, anchoring it in the pastry cream. Repeat with remaining apple slices to cover surface of the tart

5. Serve immediately or cover and refrigerate (best eaten on the same day)

Done