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1
Crust:
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2
Form dough as with a normal pie crust.
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3
Gather dough and roll out on a piece of plastic wrap to about 1/4-inch thickness. Cut out dough into rounds to match size of the muffin tins. Line tins with dough. Prick bottoms of crust with a fork, and bake for 8 minutes. Remove from oven and allow to cool completely.
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4
Poached Apples:
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5
Cut apples into quarters and then into thin, vertical slices.
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6
Combine sugar and apple juice in a medium-sized pan and bring to a simmer. Place apple slices in apple juice and simmer 5 minutes, or until tender (I did mine in 3 separate batches to ensure even cooking). Remove apple slices from liquid with a slotted spoon and place on paper towels to drain/cool.
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7
Continue to simmer apple juice over medium-high heat until mixture thickens to a syrup, about 20-25 minutes. Set aside.
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8
Almond Custard:
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9
Beat egg yolks and sugar in a medium-sized bowl until thick/pale. Beat in cream, zest, and extracts. Whisk a few tablespoons of custard into flour and then combine flour mixture with rest of filling (prevents flour from clumping and ensures even distribution).
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10
Fill each tartlet shell with 1-2 tablespoons of filling. For the rose decoration, lay out ten slices of poached apple in a straight line with each slice overlapping half of the previous one. Starting at left side, roll up the line of apple slices into a rose shape and gently place in filling. Repeat for each tartlet. Bake 20 minutes, or until crust begins to brown (filling will still be slightly liquid). Remove and let cool.
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11
Brush rose tops with apple syrup and chill tartlets for about 2 hours to allow custard to set.
