Perfect tart for a great Valentine's evening (from Chef Pino Ficara)

TARTE BOUQUET DE ROSES

Dough

250g flour (all purpose)

150g butter, room temperature

70g icing sugar (superfine sugar)

2 yolks

1 pinch of salt

Frangipane filling

75g pistachios (or almonds, walnuts etc)

75g sugar

70g butter

40g thick yogurt (greek style)

1 egg

1 pinch of salt

Apple rosettes

700g water+350g sugar (for syrup)

1kg of red stark delicious (or other sweet apples)

icing sugar

pistachios chunks

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Dough  (pate sucree)

Cream butter sugar and salt, add eggs and flour. Wrap in plastic and refrigerate for an hour.

Filling

15 minutes before rolling the dough mix in a food processor nuts and sugar, separately mix butter and yogurt then add it to the nuts+sugar mix, add egg and salt and mix until very smooth.

Apple rosettes

Make a syrup by boiling water and sugar. Slice the apples (without peeling them) and put them in the boiling syrup, when syrup comes back to a boil drain the apples, let cool a bit then cut the slices in half. It'll take about 3 slices for each "rose".

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Baking

Roll the dough to 4mm thickness and line a 26cm tart pan, fill with frangipane and bake for 35' at 170C. Let rest 5 minutes then arrange the apple roses, sprinkle with icing sugar and bake again for 10 minutes. Let cool and then serve with chunks of pistachios.