Apple Rose Tart

For the pastry cream, whisk together the milk, eggs, sugar, vanilla, and starch. Cook until thickened, then let cool with plastic wrap pressed directly on the surface.

For the dough, beat the eggs with the sugar and a pinch of salt, then mix in the butter.

Add the baking powder and flour, and knead into a dough. Chill in the refrigerator for 15–20 minutes.

Press the dough into a 28 cm tart pan, building up the edges to form a crust.

Spread the cooled pastry cream evenly over the dough.

Slice the apples thinly and arrange them in concentric circles into the cream.

Bake for 25 minutes at 200 °C (400 °F).