Apple Rose Tart

Pastry

• 170 g unsalted butter, cold, diced
• 220 g plain flour
• 1 pinch fine sea salt
• 1 egg yolk, from medium egg
• 45 g water, cold

Filling

• 1 lemon, thin peelings of half and juice for glaze (approx. 25 g)
• 80 g granulated sugar
• 600 g cooking apples (e.g. Bramley), peeled, cored, quartered

Apple Rose

• 4 red apples, cored, halved, thinly sliced (1 mm) (approx. 520 g)
• 15 g lemon juice (approx. half a lemon)
• 20 g granulated sugar
• 300 g water

Glaze

• 60 g apricot jam