Apple Cinnamon Rose Cups

Welcome back, September!
Pate sablee filled with apple custard and topped with vanilla cinnamon infused apple slices.

Use your favorite tart dough recipe to line muffin tins and blind bake.

Apples

Ingredients
8 apples, sliced in half, and then sliced thin face down
4 cups apple juice
2 1/2 cups sugar
1/2 tsp cinnamon
1/2 tsp vanilla
Cinnamon sugar for sprinkling

Directions
Bring apple juice and sugar to a boil. Add cinnamon and sugar to saucepan, and then the apple slices. Simmer for approx 10 mins, or until the apple slices are tender. Scoop slices out when ready and dry out/cool a bit on cooling rack.
Inspired by: Time To Cook

Pastry Cream

Ingredients
2 cups whole milk
1/2 vanilla bean, seeds scraped
Pinch of salt
1/2 cup sugar
3 large egg yolks
1/4 cup cornstarch

Directions
Combine the milk, vanilla bean scrapings, and half the sugar in a saucepan and bring to boil. In the meantime, whisk the eggs, cornstarch, and remaining sugar together in a separate bowl. You do not want to let this mixture sit as the eggs will "burn", so only start combining when your milk mixture is very hot. Once milk is boiling, add some of the mixture slowly to the egg mixture to temper, and whisk well. Add all the contents in the bowl into the saucepan and continue to whisk briskly for two minutes until mixture is thickened. Remove from heat and strain. Cover pastry cream with plastic wrap pressed to it to prevent a skin from forming. Cool to room temp.
Inspired by: Martha Stewart

Assembly
Fill baked cups halfway with pastry cream. Assemble approx 15 apple slices in a straight line on counter, each one overlapping the next by half. Beginning from the left, pick the first slice up and roll the whole line to the right. Pick up roll and place upon pastry cream in cup. Sprinkle with cinnamon sugar.