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Apple Walnut Tart with Maple Custard

Your Guests will be Wowed by this Gorgeous Apple Tart of Roses, with a Toasty Walnut Crust and a Silky Sweet Maple Custard Filling. And it's Gluten Free!
Course: Dessert
Servings: 10
Author: Allie, Baking A Moment


For the Walnut Crust:

  • 2 1/2 cups walnut pieces don't waste your money on halves
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 1 egg white
  • 1/4 teaspoon kosher salt

For the Custard:

  • 1 1/2 cups milk I used 1%
  • 6 egg yolks
  • 1/2 cup pure maple syrup
  • 1/4 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract


  • 2 apples I used Macoun, quartered, cored, and thinly sliced (keep in lemon water until ready to use)
  • juice of a lemon
  • 1/4 cup apricot jam warmed (optional)


For the Walnut Crust:

  • Preheat the oven to 400 degrees F.
  • In a food processor or chopper, pulse the walnuts until the are finely chopped, and the pieces are about the size of breadcrumbs.
  • Place the chopped 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.

For the Custard:

  • 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 egg 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 constantly, until the mixture comes to a bubble and becomes very thick.
  • Stir in the vanilla and transfer to a heat safe container. Lay plastic wrap over the surface. Chill for 2 hours.

Assemble the Tart:

  • Spread the maple custard in the walnut tart shell.
  • Warm the apple slices in the microwave until pliable.
  • Roll a slice of apple into a tight spiral and stand it up vertically in the custard. Continue to arrange apple slices in a concentric pattern, around the first one, building a rose pattern.
  • Warm the apricot jam, and thin it with lemon juice. Brush this glaze over the apples, for shine and to prevent browning (optional).