An apple rose tart that will make your loved one drop their chin! It's not only a piece of art but also absolutely delicious. A gluten-free almond crust with sweet apples and coconut maple custard, what else can you want in life?
3-4Tbspmaple syrupenough to create a cohesive dough (see video)
1.25cupsfull fat canned coconut milk
5applesany kind, all same color or different colors
1/4cupdemerara sugaror any other raw sugar
Prepare the apples: Wash, dry, and core apples, then slice very thinly (preferably with a mandoline) and immediately add to a large bowl filled with filtered water and fresh lemon juice. This is to avoid the apple getting brown. If you have a specific color pattern in mind for your tart, keep different colored apples separate in different bowls. If not, add all apple slices to the same bowl. Set aside.
Prepare the almond dough: Add 2 cups almond flour to an air-tight sealable container. Add coconut oil to a 1/3 measuring cup and then fill that measuring cup to the top with maple syrup. Add the cup's ingredients to a heatproof container and melt coconut oil and maple syrup in the microwave or water bath. We need about 1/3 cup liquid for the almond flour but adjust the ratio to achieve a soft playdough-like consistency. The exact amount will depend on the grind of your almond flour. Watch the video to see what consistency you need. Put on the lid onto your container and place the dough in the fridge for about 15 minutes.
Preheat the oven: to 350 F (180 °C).
Mix the custard: Add coconut milk, egg, egg yolks, and 1/3 cup maple syrup to a jar with a spout and whisk until well combined. Add less milk and more maple syrup if you like your tarts very sweet.
Make the crust: Take the almond dough out of the fridge and place it in between two sheets of parchment paper to roll out into a large circle about 1/6" (4mm) thick. Then remove the top parchment paper, slide your hand under the other and flip the rolled out dough in one quick move over your removable bottom tart pan (either round or heart-shaped but with removable bottom, that's important!). Use the bits and pieces falling out to press into the sides. Be thorough so you have same-thickness sides that can hold in the custard while baking. If you like a crispy bottom prebake the crust for 10 minutes at 350. If you like it soft like marzipan at the bottom, leave raw.
Form your apple rose: Boil some water in the kettle and add boiling water to a small bowl. Add one apple slice at a time into the boiling water with some tongs for about 3-4 seconds to make it pliable and then tightly roll the first slice into a circle, the next slice around that one and so on until you feel like you're not bending them too much anymore and they don't need any more hot water. Form the center of your rose over a wooden cutting board so it can absorb the excess water. Then once it's bigger add it to your tart pan and start adding apple slices around the rose. Have a clean kitchen towel handy to wipe the apple slices and remove excess water or you risk your tart crust getting soggy.
Pour the custard: Once your whole tart pan is full, give your custard another quick whisk and then pour it slowly and carefully in between the apple slices.
Bake the tart: Add the tart to the center of your 350F preheated oven and bake for initially 35 minutes, then check on it to see if you need to move it to another corner of your oven or turn it to ensure some slices don't burn while others stay completely uncooked. Bake the tart for 45-50 minutes in total or until the custard is set.
Cool: It's very important that you let the tart cool down completely before you remove the tart pan side and cut into the tart. If it's still warm it will fall apart. Take it out of the oven and place it on a wire rack for at least 1 hour to cool down completely. THEN cut into it and serve.