New Year’s Eve is all about being over the top. Sparkles, champagne, fireworks – if it’s impressive and eye-catching, it has a place at any New Year’s Eve celebration!

Needless to say, the dessert table has a lot of competition – you’ll need to serve something that’s equally festive. That’s where this Apple Rose Tart comes in! If you’re like me, you’ve had a version of this pinned for months (or years!) but have been too intimidated to give it a try. I finally threw caution to the wind and gave it a try. What’s the fun in baking if you can’t make a few mistakes along the way, right?

I’m happy to report that this tart went off without a hitch – it’s much easier than it looks! Here’s how you can make it too:

Step one: Make the crust




We’ll start with the easy part! Use this recipe to make the crust. I varied it slightly by swapping out the walnuts for pecans, but you can use whichever is your favorite! I recommend using a tart pan with a removable bottom instead of a pie pan for easier serving.

 Step two: Whip up the pastry cream




While the tart shell cools, make your pastry cream. You’ll need:

  • 2 cups milk
  • 1 cup sugar
  • ¼ cup corn starch
  • 2 yolks
  • 1 full egg
  • 3 tbsp unsalted butter
  • 2 tsp vanilla extract

Start by combining the milk and ¼ cup of sugar in a heavy bottom sauce pot. Cook over medium high heat until it starts to simmer.

Combine the remaining sugar, corn starch, yolks and egg in a large bowl. Pour a quarter of the hot milk mixture into the bowl, whisking vigorously to prevent the eggs from scrambling. Repeat with remaining milk.

Pour the entire mixture back into the sauce pot and cook over medium heat, stirring continuously until the mixture is very thick. Turn off the heat and stir in the butter and vanilla extract.

Transfer the pastry cream to a bowl and allow it to cool for 5 minutes before covering with plastic wrap to cool completely. Press the plastic right onto the cream to prevent a skin from forming.

Step three: Slice the apples


Wash four apples, cut them in half and core out the center. Use a mandolin to slice the apples into very thin, 1/8 inch thick slices.

Put slices in a glass bowl and squeeze ½ of a lemon on them. Toss to coat. Pour about ¼ cup of water in the bowl and microwave on high for 2 minutes. Apples should be completely flexible but not soggy.

Step four: Assembly



To assemble the tart, spread the pastry cream into the tart shell in an even layer. Roll one slice of apple up tightly and press it cut-side down into the pastry cream. Layer more slices around it, red side up, to create petals for the rose. After about 8 slices, start on another rose. Fill in the gaps between the larger roses with smaller pieces of rolled up apple.

When you’re finished, the pastry cream should be completely covered with apple roses.


Happy New Year!