55g cup sugar
25g cup cornflour (cornstarch)
20g cup custard powder
1 egg yolk
1 tsp vanilla extract
1 1/2 lemons
4-6 red eating apples (depending on size)
1-2 tbsp strawberry jam (seedless)
Combine the sugar, cornflour and custard powder in a pan, then whisk in the milk until smooth.
Continuing to whisk, add the butter and heat until it boils and thickens. Simmer for 3 minutes until very thick and smooth, whisking all the time.
Remove from the heat and whisk in the egg yolk and vanilla extract. Allow to cool.
Fill a microwaveable bowl with 500ml of cold water and the juice of the lemon (reserving a tablespoon of juice to mix with the jam later). Quarter and core the apples. Thinly slice with a knife, or use a mandolin, putting the cut slice straight into the lemon water to prevent browning. Microwave the water and apples for 3-4 minutes until the apples are pliable.
Spread the custard in the pastry case.
Lay a row of 8-10 apple slices, overlapping them about halfway, starting from left to right, with the flat slide towards you and the curved skin side away. Again going from left to right, roll up the line of apple slices to form roses, and place on the custard in the pastry case. Repeat with the remaining apple slices.
Warm the strawberry jam and lemon juice, and brush over the apple roses.
Find more images from this shoot at Alamy.