1 9-inch tart or pie shell
3/4 cup milk
2 large eggs, beaten
1/4 cup sugar
1 teaspoon vanilla extract
Pinch ground cinnamon
3/4 cup apple juice 3/4 cup rose wine
3/4 cup water
1 cinnamon stick
2 tablespoons sugar
2 Granny Smith apples, peeled, cored, and sliced
1. Prepare Custard Tart: Heat oven to 425 degrees F. Lightly prick bottom of tart shell with fork; bake 8 to 10 minutes or until lightly browned. Set aside.
2. Reduce oven heat to 325 degrees F. In large bowl with electric mixer, beat milk, eggs, sugar, vanilla, cinnamon, and salt; pour into tart shell and bake for 35 minutes or until center is set.
3. Meanwhile, prepare Poached Apples: In medium saucepot, combine rose wine, apple juice, water, cinnamon stick, and sugar; heat to boiling. Simmer 10 minutes. Add half the apple slices and cook until tender — about 15 minutes. Remove slices with slotted spoon to colander to drain. Repeat to cook remaining apple slices. To serve, arrange poached apples, slightly overlapping, in a ring on top of custard filling.