Pink apple tart

• 300 g of white spelt flour (or 00 flour)
• 90 g of sugar
• 2 eggs
• 100 g of butter
• 1 teaspoon vanilla extract or the seeds of one pod
• 1 organic lemon (grated zest)
• a pinch of salt

INGREDIENTS (for filling)

• for the filling (you can also use apple jam)
• 2 red love apples (if you can't find them you can replace them with royal gala apples for example)
• 1 tablespoon sugar
• 15 g of butter
• cinnamon to taste

INGREDIENTS (for decoration)

• 4 red love apples and sugar (if you can't find red love apples but you want the red effect you can color the apples by blanching them in hot water with red food coloring and sugar)
• optional icing sugar

• Place the sifted flour, butter cut into cubes, eggs, sugar, vanilla, pinch of salt and lemon zest in a large bowl (or in the bowl of a stand mixer fitted with a paddle). Knead until you obtain a smooth dough and wrap it in cling film.
• Place it in the refrigerator to rest for at least an hour.
• Cook the peeled and diced apples together with the butter, sugar, lemon juice and cinnamon (if using) in a saucepan for about 5 minutes or until soft, stirring often. Let cool. If you want, you can blend them to obtain a smooth and creamy mixture.
• Roll out the pastry and line a buttered and floured pan.
• Prick the bottom and spread the apple mixture.
• Slice the red love apples or any you find without peeling them. Cook them with very little water and sugar for 2 or 3 minutes to soften them and be able to create the roses by placing the slices overlapping them horizontally and then rolling them up on themselves. Arrange them on the surface of the cake.
• Bake in a preheated oven at 180° for about 30 minutes (depending on the power of your oven, it may take 40 minutes, you can cover the surface with tin foil or adjust the heat only underneath; the tart should be golden). Let it cool and if you want you can sprinkle with icing sugar.