1 egg yolk
3-4 Tbs. buttermilk
1 tsp. vanilla extract
1 1⁄4 cups Bob's Red Mill All Purpose Flour
1⁄3 cup confectioners sugar
1⁄4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into cubes
In a small bowl whisk together egg yolk, buttermilk, and vanilla extract.
In a large bowl combine the flour, sugar, and salt. Using a pastry cutter or two knives, cut the butter into the dough until the butter is the size of peas.
Add the egg yolk mixture into the flour mixture, mixing with a fork until the dough pulls together.
Transfer the dough to a work surface, shape into a ball and then flatten into a disk. Cover with plastic wrap and refrigerate for 2 hours until chilled.
On a lightly floured board, roll out dough, lifting it and giving it a quarter turn after every roll. Roll on top of rolling pin, and carefully transfer to tart pan. Push the sides down against the side of the pan, and then roll the rolling pin atop the tart pan to cut any excess dough overhang.
Use a fork to dock to allow steam to escape.
Transfer the dough to the freezer for 30 minutes.
Meanwhile, preheat the oven to 425°F.
Remove tart pan from the freezer and bake in preheated oven for 15 minutes, or until tart is golden brown.
Set aside to cool completely.
Maple Pastry Cream
3 cups whole milk
1/2 cup maple syrup
1/2 cup white sugar
1/2 cup Bob's Red Mill Organic All Purpose Flour
1/2 tsp salt
8 large egg yolks
2 tsp vanilla
Combine the milk and maple syrup in a saucepan until steaming, but not boiling.
In a large bowl, whisk together the sugar, flour, and salt. Add in the egg yolks and mix together until a thick paste forms.
Slowly pour the hot milk mixture into the egg mixture, whisking constantly until combined. Continue pouring the milk little by little, whisking the entire time.
Once all the milk has been added to the egg mixture, pour everything back into the saucepan over medium heat. Whisk constantly, until mixture becomes a pudding-like constancy. When cream has been brought to a boil, remove the pan from the heat and strain through a fine mesh strainer over a bowl. This will strain any cooked egg pieces in the cream.
Cover the pastry cream with plastic wrap right up against the surface, and store in the refrigerator for 3 hours, or until completely chilled.
9-10 large apples
1/2 cup orange juice
1/2 cup sugar
1/2 cup (1 stick) butter
Core apples and slice with a mandolin. You will want the slices to be thin but not too thin as they will break easily when cooked. Slice in half to make half moons.
In a large, heavy bottom saucepan, combine orange juice, sugar, and butter over medium heat. Add the apples, and carefully stir to toss in the liquid.
Let apples cook in liquid for 5 minutes, then turn off the heat and remove from stove. Leave apples to soak in the liquid for 15 minutes or longer until soft and pliable.
Beginning with the smallest apple slices first, roll slice into circle where both ends meet. Hold in place and grab another apple slices and wrap around smaller slice. Repeat with more apple slices, placing new slices around the ends of previous slices so it does not unravel. Continue until 12 - 13 apple roses are made.
Fill prepared tart with the pastry cream, and smooth with a spatula until flat. Top with apple roses. Serve immediately or keep refrigerated until ready to serve.
Apple Rose Technique inspired by @constellationinspiration