Apple Rose Tart for 10 Slices

Instructions:

1. Use a mandoline to slice the apples into uniform rounds, approximately 1/8 inch (3mm) thick, and remove the cores to create crescents.
2. Toss apple slices with lemon juice, maple syrup, and water in a microwave-safe bowl. Microwave on high for 2-3 minutes until flexible, then drain and pat dry.
3. Pulse flour, sugar, and salt in a processor. Add cold butter and pulse until pea-sized crumbs form. Slowly add ice water until the dough just holds together.
4. Press the dough into a 9-inch tart pan, ensuring edges are flush, and chill in the freezer for 15 minutes.
5. Whisk together almond flour, maple syrup, coconut oil, beaten egg, and cinnamon, then spread the filling evenly over the chilled crust.
6. Arrange the pliable apple slices in a tight spiral pattern to create rose shapes across the tart surface.
7. Bake according to temperature settings (initial high heat followed by steady roast) until edges are mahogany and crust is crisp.
8. Mix strained apricot preserves with hot water and apply as a glaze using a pastry brush for a professional finish.