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Rose Apple Custard Tarts

These beautiful gluten-free tarts are filled with citrus-vanilla custard and roasted rose apples.


2 cups pecan pieces
4 Tbsp. unsalted butter, melted
2 Tbsp. sugar
1 egg white
1/4 tsp. salt
3 egg yolks
3 Tbsp. sugar
2 Tbsp. cornstarch
1/2 tsp. vanilla
1/2 tsp. zest of Markon First Crop Oranges
1/4 tsp. salt
1 cup whole milk
2 Markon First Crop Gala Apples, sliced thin with a mandolin
1 Markon First Crop Lemon


Process pecans in a food processor until the consistency of sand. Mix with melted butter, sugar, egg white, and salt. Using your hands, press equal portions of this mixture into eight muffin tins. Reserve in refrigeration.
Whisk egg yolks, sugar, cornstarch, vanilla, zest, and salt until smooth. Heat milk in a saucepan until a soft skin starts to form on the surface (do not boil). Add a small splash of milk to the egg mixture while continuously whisking (to prevent scrambled eggs). Add the remaining milk and combine well. Return all to the saucepan and heat until thickened (whisking continuously—approximately three minutes). When thick, chill and reserve.
Fill each of the nut-crusted muffin tins with equal portion of custard.
Put apple slices in a bowl with enough water to cover and the juice of one lemon. Heat in a microwave until tender (approximately two minutes). Drain and dry slices.
Arrange apple slices in an overlapping three-inch line. Gently roll from the left to the right, holding tightly to form a “rose.” Repeat seven more times so there are eight total apples. Place one rose into each of the custard-filled nut crusts.
Bake at 375 degrees F for 25 minutes or until crust starts browning, custard is firm, and apples are tender.
Optional: brush apple roses with warm jam.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.