Ingredients for sweet pastry dough:

1 cup (227 g) unsalted butter
1/2 cups sugar (100 g)
2 large eggs
3 cups all purpose flour (340 g)
1 to 4 tablespoons water( if needed )

Ingredients for apple filling:

8 Fuji apples
4 Tbl (113 g )butter
1/4 cup ( 50 g )sugar

Other ingredients :

1 or 2 apples for the rose petals (depends the size of your apples )
1 Tbl sugar

Instructions:

To make the sweet pastry dough:

1.In a stand mixer with a beater attachment, cream together the butter and sugar until soft and pale.Slowly add the eggs, mixing until incorporated. Add the flour and mix together to form a dough.

Don’t overwork your dough! Over - kneading the dough will develop too much gluten. Gluten produces elasticity in the dough and once the overworked dough is heated, it recoils quickly, pulling away from the sides of the pan and shrinking.

2.Allow to rest in the refrigerator for at least 2 hours before using or wrap in a double layer of plastic and freeze until needed.

3.In a heavy -bottomed pan, melt the butter with sugar over medium heated cook until lightly caramelized.

Add the chopped apples and stir to combine, cover with a lid, and cook for 15-20 minutes.Stir occasionally. Remove the lid, reduce the heat slightly, and continue to cook for another 30 minutes or until apples turned into puree. You want your apples to have deep golden color and thick consistency.

4.Prepare the pastry shell: on a lightly floured surface, roll out the sweet pastry dough until it is about 1/8 inch thick. Roll up the pastry around the rolling pin, and then unroll it over the top of a 10 inch tart pan. Using your thumb, gently press the pastry into the bottom and sides the pan. Roll the rolling pin over the top of the pan to cut off any excess pastry from the edges. Allow to rest in the refrigerator for at least 1 hour.

5.When you are ready to bake the tart shell, preheat the oven to 350F/ 180C. Line the inside of the pastry with a 14 inch circle of parchment paper and then fill it to the top with baking beans. Bake in the middle of the oven for 20 minutes, until the pastry is light golden color.Allow to cool, then remove the baking beans and parchment paper.

6. Evenly spread apple filling over the base of the cooked tart shell.Slice thinly remaining 2 apples ( I used mandoline, but if you don’t have one use knife)