Place the plain flour in a bowl and add the diced Stork block. Rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir through the caster sugar.
Make a well in the centre and add the water a little at a time until the pastry comes together. Knead lightly in the bowl until smooth, wrap in clingfilm and chill in the fridge for 30 minutes.
Once rested roll out the pastry on a lightly floured surface and use to line an 8” tart tin, trim away the excess neatly.
Line the pastry case with a sheet of non-stick baking paper and fill with baking beans. Bake in the oven (200c/180c (fan)/ Gas Mark 6) for 15 minutes before removing the paper and beans and baking for a further 5 minutes.
Reduce the oven temperature to 180c/160c (fan)/Gas Mark 4. Beat together the crème fraiche, double cream, sugar and egg yolks and pour into the pastry case. Bake in the oven for 15 minutes until just set. Remove from the oven and allow to cool fully.
Fill a large bowl with water and add 2 tbsps of lemon juice. Core and very thinly slice the apples, adding the slices to the water as you work to prevent them from browning. Slice them as thinly as you can, if you have a mandolin this will make light work of the slicing. Warm the bowl of apple slices and water in the microwave for 1 minute at a time until the apple slices are very slightly softened and easy to bend.
Form a row of apple slices, overlapping them as you line them up. You will need 12 slices for the larger roses, 5 and 8 slices for medium roses.
Starting at one end roll the apple slices up, holding them tightly. They should roll easily, if they are difficult to manage or crack then they need to be warmed slightly more until softened.
When the slices are rolled up, hold them together with your fingertips and transfer to the top of the custard, allowing the petals to open up as you place the base of the rose lightly down into the custard.
Fill the top of the tart with roses in all different sizes, filling in any gaps with small rolls of 1 or 2 apple slices.
When completed warm the apricot jam and brush lightly over the roses to glaze.
- Temperature: 200C oven, 180C fan, Gas 4 oC
- Baking time:
- Serves: 10