Step 1

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

Step 2

In a food processor pulse the flour, butter, sugar, and salt until it's in roughly pea-sized pieces.

Step 3

While the machine is running 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

Divide the disk in two, roll out one half and cut out the crusts. The other half can be refrigerated, or frozen for later use.

Step 7

Place disks in mini tart form and press into shape with the mini pie press (mine came as a set with the pan) or using your fingers.

Step 8

Pierce each tart shell with a fork several times and bake for about 8-10 minutes at 425F. (Watch them carefully so they don't burn!)

Step 9

Allow to cool in the pan.

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 each 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 half way though and microwaving an additional 30 seconds if some are not softened.

Step 15

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

Step 16

Bake at 350F for 15-20 minutes.