Tarte aux pommes et rose

***Sweet Almond Dough
Place the flour, almond flour, salt, and icing sugar in the bowl of your stand mixer. Mix together.
Then add the butter, cut into pieces, and mix on low speed (2 out of 6) until the mixture becomes sandy.
Add the egg. Mix on medium speed until the dough is smooth, then stop immediately.
Chill for at least one hour (ideally overnight). Preheat your oven to 170°C.
Line your tart rings. Blind bake for 15 minutes, then set aside.

***Compote
Peel the 3 apples, remove the cores, and cut them into 8 pieces. Place the apple pieces, water, and caramel in a saucepan.
Cook on medium heat, covered, until the mixture reaches a compote-like texture. Continue cooking for 2 more minutes without the lid.
Set aside to cool.

***Filling
Sprinkle almond flour over your pre-baked tart bases.
Add the cooled apple compote on top, spreading it with an offset spatula.
Wash the apples, cut them in half, and remove the cores and ends. Slice them very thinly using a mandolin.
Place the slices in a bowl of cold water, add the lemon juice, and let them sit for 10-15 minutes to soften.
Pick 6 or 7 slices, dry them, and arrange them in a line, overlapping slightly. Roll them up to form a rose shape. Place the rose on top of the compote and continue the process until your tart bases are fully covered.
Preheat your oven to 170°C. Brush the tarts with rose jelly and bake for 15 to 17 minutes. Once baked and cooled, dust with icing sugar.
Enjoy!