Core and chop the apples into chunks. Cook in a pot on a low heat with the lemon juice and the lid on until the apples have fully softened, stirring occasionally. Add the vanilla. Transfer to a blender and blend till smooth.

Pâte Sucrée

Beat the softened butter and icing sugar in a bowl or stand mixer until creamy. Add the egg, scrape down the sides of the bowl and mix until fully combined.

Add in the flour and salt, beat on a low speed until the dough just comes together and there is no more visible flour, be careful not to overmix. The dough should be creamy and smooth, if it appears a little dry add 1 tablespoon of cream/milk and mix till just combined.

Press the dough together into a round disk, wrap in food wrap and chill for at least 30mins, or you can freeze for later use. When ready to bake, remove the dough and let soften so that it’s still cool, but just soft enough to roll.

Roll the dough out to about 5mm thick and fit into a buttered 9” tart pan. Trim the top of the pastry by running a knife around the edge of the pan. Prick the bottom of the tart crust all over with a fork. Refrigerate for at least 30mins.

Preheat the oven to 350°F. Line the tart crust with parchment paper and baking weights.

Blind bake for 20mins. Remove the pie weights and continue to bake for another 5-10mins until the crust is dry but hasn’t started taking on colour.

Assemble the tart

Spread the applesauce in a thick layer over the bottom of the tart crust.

Chop the apples into thin slices with a sharp knife or mandolin, letting them soak in the lemon and water to soften before using. For the rose pattern start at the edge of the crust lay the apple slices overlapping in concentric circles.

Brush on the melted butter and sprinkle the sugar all over the apples. Bake on a parchment lined baking tray at 350F for about 1hr till the crust turns golden and the apple slices are soft.

For the glaze sieve the jam for a smooth glaze. Once baked warm the glaze a little and brush a thick layer on top of the apples while the tart is still warm. If your jam is very thick you can add a little water to thin it before glazing.