First, make a tartji. Place in a bowl at room temperature, gently dissolve the soft butter, add sugar and salt, mix, add the eggs, and whip to dissolve the sugar to a certain extent. Do not dissolve the sugar completely, but whip until the sugar particles are touched to a certain extent.

Put the sifted flour in here, mix it well, make it into a lump, put it in a plastic bag, and rest in the refrigerator for about 30 minutes.

Sprinkle the rest of the dough with powder and push it to 3mm thick, pan it into a tartpan, and make a hole with a fork. Then bake in an oven preheated to 180 degrees for about 15 to 20 minutes. You can put parchment paper on it and bake it with a press stone, but if you don't have a press stone, you can bake it by pressing it lightly with your hands when the floor swells in the middle.

While the finished tart paper cools, make a dipromat cream.. Mix the amount of custard mix and milk well to make a custard cream, then gently whip the whipped cream and mix well with the custard cream.

Make a pretty apple flower to decorate. Cut the apple into quarters, remove only the seeds, and slice the skin thinly using a chopping knife.
Put the apple in enough water to soak the apple with sugar and half a lemon juice. You have to go through this process to preserve the color of the apple and prevent browning The thinner you slice, the smaller the flower is made, and the thicker the slice, the larger the flower is made, so you can adjust the thickness and the size of the flower. Drain the apple in lemon sugar water and microwave it for 1 minute and 30 seconds to 2 minutes. Turn it in the microwave until it's slightly cooked and the stiffness disappears. Then drain with a kitchen towel.

When you make apple flowers, place the drained apples in a line so that the ends overlap, and roll them from the start to the end to complete the apple rose

Fill the tart paper with the dipromat cream and insert the finished apple flower to complete the pretty apple rose tart. Boil half lemon juice and apricot jam in the finished tart and apply it carefully to make it glossy and prevent browning