Rose Apple Tart

To make the sweet shortcrust pastry, combine the flour and sugar in a large bowl. Add the butter and mix until the mixture resembles sand. Next, add the egg and mix until a dough forms. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for an hour.

While the pastry chills, peel and cube the apples. Place them in a small saucepan along with the sugar. Cook over medium heat for 10-15 minutes until the apples are soft. Add cinnamon and either blend the compote or leave it slightly chunky, according to your preference.

Preheat the oven to 175°C (350°F). Roll out the chilled pastry into a circle using a rolling pin. Line a 22 cm tart tin with greaseproof paper or butter, and gently place the pastry in the tin. Bake the pastry crust "blind" for 10 minutes.

Meanwhile, thinly slice the red apples into strips. To prevent browning, soak the apple slices in a bowl of water with lemon juice.

Once the pastry is partially baked, remove it from the oven. Spread the apple compote evenly over the bottom of the tart. Starting from the outer edge, arrange the apple slices in a rose pattern on top of the compote.

Bake the tart for approximately 30 minutes at 175°C (350°F) until the crust turns golden brown. Allow it to cool on a wire rack, and sprinkle with icing sugar for a finishing touch.

Serve the rose apple tart warm or at room temperature, and consider adding a scoop of vanilla ice cream or whipped cream (crème chantilly) for an extra delightful touch.