Preparation method

Pastry:

• Grease a 20cm two-part tart tin with butter and line the base
• Preheat oven to 180 C
• Beat together the butter and sugar
• Add the egg yolks, one at a time, with a small amount of flour
• Beat in the remaining flour
• Wrap in cling film and allow to rest for 15 minutes
• Roll to 5 mm thick and transfer to tart tin. Prick base and rest in the fridge for 30 minutes
• Line with baking paper, fill with baking beans and blind bake for 15 minutes
• Remove baking beans and bake for a further 10-15 minutes, until lightly browned
• Allow to cool

Frangipane filling:

• Preheat oven to 160 C
• Heat the butter in a pan until browned. Allow to cool
• Mix the dry ingredients, then add the butter, eggs and vanilla essence. Mix well
• Spoon the mixture into the pastry shell and spread to even out
• Bake for 30 minutes
• Allow 5 minutes cooling and then remove from the tart tin

Apple roses:

• Using a vegetable peeler, peel the bottom third of each apple and discard peel
• Brush exposed apple with lemon juice to prevent browning
• Peel the remainder of each apple into strips 20cm long and 2cm wide
• Each strip should have about 5mm of apple skin along one edge
• Brush strips with lemon juice to prevent browning
• Transfer apple strips to a microwaveable bowl
• Microwave on high for 15-20 seconds per apple, until softened
• Roll each strip into a rose, with peel at the top
• Square off the base with a knife, if uneven, and place on the top of the cooked tart

Rooibos syrup:

• Place sugar and water in a pot and bring to the boil
• Add the teabags
• After 3-4 minutes, remove the teabags
• Continue to boil the syrup for another 2-3 minutes
• Remove from heat and allow to cool
• Brush the apple roses with the rooibos syrup