Put the flour, sugar and salt in a bowl, mix and form a hollow.
Cut the cold butter into small cubes and put them into the bowl together with the egg.
Grate the dough until crumbly and quickly knead into a dough.
Form it into a ball and let it rest in the fridge for about 30 minutes.
Roll out the dough and put it in a greased tart tin and cut off the excess dough.
Prick the base several times with a fork and then bake for 15 minutes at 175° top/bottom heat or 160° convection blanking*.
As soon as the shortcrust pastry has cooled down, thin the base with the apple jelly and put it aside.
*Blind jaws: Place baking paper on the dough and then with dried lentils,
peas, rice or the like. The so-called blind baking process ensures that the dough
crispy and retains its shape.
Wash and halve the apples. Remove the core and stalks.
Plane the apples into thin slices and sprinkle with lemon juice to prevent them from turning brown.
Heat the sugar, apple jelly, cinnamon and water in a large pan until the sugar has dissolved.
Put the apple slices in the pan in portions and sauté until they are a little glassy and flexible (takes about 3-5 minutes). Do not boil too long in sugar water, otherwise they will disintegrate.
Take out the flexible apple slices and put them in a bowl.
As soon as the apple slices have cooled down a little, you can form the roses.
Line the slices overlapping each other (7-8 slices for one rose), the shell should point upwards.
Roll up the apple slices to a rose and spread them one after the other on the shortcrust pastry. Then move the upper half of the apple slices a little apart so that beautiful large roses are created.
For the icing, mix an egg with full cream, milk, sugar and bourbon vanilla paste.
Then carefully fill into the apple rose area and bake at 175° top/bottom heat or 160° convection oven for another 35-40 min until the apples have taken on a nice colour.
Take out the tart and let it cool completely and serve with a little whipped cream.