- 350ml whole milk
- 6 medium egg yolks, plus 1 egg white
- 130g caster sugar
- 30g cornflour
- 1 tsp vanilla extract
- 175g pecans
- 150g oats
- 1 tbsp cinnamon
- 70g butter
- 2-3 red apples, such as Pink Lady, quartered and cored
- 1 lemon, juiced
- 2 tbsp clear honey
- 1 tbsp icing sugar, for dusting
- Heat the milk in a saucepan over a medium heat for 3-5 mins until small bubbles form around the edges.
- Whisk the egg yolks, 100g sugar and the cornflour in a large bowl until combined. Slowly pour the hot milk into the bowl, whisking all the time, until combined.
- Transfer to a clean saucepan over a low heat. Cook the mixture for 3-5 mins, stirring constantly, until thickened but still pourable. Remove from the heat, stir through the vanilla and strain through a fine sieve into a bowl. Cover with a layer of nonstick baking paper and leave to cool for 1 hr.
- Preheat the oven to gas 4, 180°C, fan 160°C.
- In a food processor, pulse the pecans and oats until they are finely chopped. Add the cinnamon, remaining 30g sugar, the butter and the egg white and pulse again until well combined.
- Tip into a 23cm loose-bottomed, fluted tart tin and press evenly into the base and up the sides. Bake for 15 mins until lightly golden. Set aside to cool completely.
- Spread the custard evenly into the tart case. Very thinly slice the apples with a sharp knife, put in a large heatproof bowl and toss in the lemon juice to prevent browning. Fill the bowl with water until the apples are just covered and heat in the microwave on high for 4 mins, until they are flexible enough to be easily rolled without breaking. Drain. Alternatively, cover with boiling water and leave for 5 mins before draining.
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Roll a piece of apple into a tight spiral, then wrap another piece around it to make different petal layers like a rose. Press it into the custard so it stands up, then arrange more apple roses in the custard, building a bouquet pattern using different quantities of apple to vary the flower sizes.
- Bake for 15-20 mins until the apples just begin to colour. Brush the honey over the apples and dust with a little icing sugar. Serve warm or leave to cool. Will keep for 2-3 days in the fridge.
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