Apple Rose Tart

Directions

• Pate Sucree / Shortcrust Pastry
• Cream the butter and icing sugar together until smooth and well combined.
• Add the egg, almond meal and salt, mixing until fully incorporated.
• Add the flour and mix gently with a rubber spatula just until the dough comes together and becomes too stiff to mix further.
• Turn the dough out onto a work surface and bring it together with your hands into a smooth ball. Do not knead; simply press it together until uniform.
• Shape the dough into a ball then pat it down, wrap with cling wrap, and refrigerate for 2 hours or even overnight.
• Remove the dough from the fridge and unwrap. Note: If you refrigerated overnight or much longer than 60 minutes and the pastry is rock solid, leave it out for a bit until it softens enough that it can be rolled out.
• Place the dough in between baking sheets.
• Roll out into 3mm thickness.
• Cut the dough for your tart mold and place it into the mold. Refrigerate for 1 hour.
• Prick the base with a fork. This allows steam to escape which stops the base from puffing up, so you have a nice smooth and not a bubbled base (see notes below).
• Prepare blind baking: Cover the pastry with baking paper, then fill with baking beads (or beans) to weigh it down. The purpose of these weights is to prevent the base from puffing up and the sides from collapsing inwards during this blind baking stage.
• Bake at 170°C with fan for 15 minutes, then take out, remove the weights and fill with frangipane. Then bake for another 15 minutes. 
• Take it out and set aside.
• Pastry Cream (to use in frangipane)
• Whisk the egg yolks, 25 g sugar, and cornstarch together until smooth and pale.
• In a saucepan, bring the milk and remaining 25 g sugar to the boil.
• Gradually pour the hot milk over the yolk mixture while whisking, then return everything to the saucepan.
• Cook over medium heat, whisking continuously, until thickened. Once boiling, continue whisking for 30 seconds, then remove from heat.
• Transfer to a bowl, cover directly with cling wrap, and allow to cool to 45°C.
• Add the butter and blend until smooth. Cover again and refrigerate until fully chilled.
• Frangipane
• Cream the butter and sugar until light and smooth.
• Add the ground almonds and mix until fully incorporated.
• Add the egg and mix until homogeneous.
• Remove the chilled crème pâtissière from the refrigerator and whisk to loosen. Weigh 120 g and fold it into the almond mixture to form the frangipane.
• Transfer the frangipane to a piping bag and keep in the fridge.
• Caramelized Apple Marmalade
• Cut the apple into small dices.
• Place the apple, lemon juice, and sugar in a pot.
• Cook until the liquid is reduced and the apples are caramelized.
• Turn off the heat and finish with butter. Let it cool down.
• Citrus Whipped Cream
• In a bowl, combine the cream, icing sugar and citrus zests.
• Whip until thickens and holds its shape.
• Use immediately or refrigerate.
• Assemble
• Choose firm red apples such as Pink Lady, Gala, or Fuji. The red skin will create the visible petal edge, so do not peel them.
• Wash and dry the apples, then cut them in half vertically from top to bottom. Remove the core carefully while keeping the shape intact.
• Using a mandoline, slice the apples very thinly, about 1–2 mm thick. Slice from top to bottom so each piece has a strip of red skin along one edge. The slices should be almost translucent and evenly cut.
• Spread apple marmalade on the frangipane.
• Arrange the red apple slices on top, slightly overlapping them, to form a rose-like shape.
• Brush the outer edge of the tart shell evenly with egg wash (1 egg yolk+dollop of cream).
• Bake the tart again at 170°C for 5 minutes.
• Serve with citrus whipped cream, if you desire.