Step 1

In a small bowl, whisk the cream and egg yolks together.

Step 2

Combine flour, sugar, and salt. Grate in cold butter.

Step 3

Drizzle in the cream just until the mixture comes together.

Step 4

On a well-floured surface knead the dough together about 5 times. It will magically transform from a crumbly mess to a workable dough.

Step 5

Form the dough into a disk, wrap with plastic and chill for a few hours or overnight.

Step 6

Place disk into tart tin.

Step 7

Pierce tart shell with a fork several times. Add paper and pie weights. Bake shell for 10 minutes at 450 degrees F.

Step 8

Pull the shell out of the oven and take out the pie weights.

Step 9

Reduce oven to 350 degrees F and bake for another 8 minutes.

Step 10

Add 4 tablespoons of melted butter, 1/3 cup of sugar, 1 teaspoon vanilla extract and a 1/2 teaspoon of cinnamon together in a bowl and mix well.

Step 11

Add about 1/2 tablespoon of the mixture to the tart.

Step 12

Add the juice of a lemon, 3 tablespoons melted butter and 1/4 cup of sugar to a medium-sized bowl and mix well.

Step 13

Wash the apples, slice pieces away from the core and then slice very, very thinly. Ideally you could see through the slices, you want them to be very flexible and to look like petals when you're finished. Most of the time when this recipe goes wrong it's because people cut thick slices that they couldn't bend, or had to overcook to make flexible.

Step 14

Toss the sliced apples in the prepared bowl and microwave for about a minute to 90 seconds to soften the apples. I would suggest tossing them halfway through and microwaving an additional 30 seconds if some are not softened.

Step 15

Roll the slices into a rose shape. Place on the tart and arrange petals to your preference.

Step 16

Place on a baking sheet and bake at 350 degrees F for about 5-10 minutes.