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1
On a lightly floured surface, roll out and trim dough to a 9-by-12-inch rectangle.
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2
(If necessary, overlap edges of 2 smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out.)
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3
Cut off four 1-inch-wide strips, 2 from one short end and 2 from one long side.
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4
Set strips aside.
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5
(Rectangle should be 7 by 10 inches.)
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6
Transfer rectangle to a parchment-lined baking sheet.
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7
Pierce dough all over with a fork; brush with beaten egg.
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8
Lay pastry strips on edges to create a border.
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9
Trim strips to fit, overlapping at corners.
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10
Brush egg over strips and underneath ends to seal.
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11
Cover with plastic wrap; refrigerate or freeze until firm, about 30 minutes.
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12
Preheat oven to 400F.
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13
Sprinkle dough evenly with 1 tablespoon sugar.
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14
Transfer to oven; reduce heat to 350F.
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15
Bake until shell is just golden and puffed all over, about 15 minutes.
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16
Using an offset spatula, press down on middle of shell (leave border puffy).
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17
Return shell to oven; bake until golden brown, about 15 minutes more.
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18
Transfer to a wire rack; press down on middle of shell again.
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19
Let cool completely.
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20
Tart shell can be stored at room temperature, wrapped in plastic, up to 1 day.
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21
With an electric mixer on medium speed, beat 1/3 cup cream until soft peaks form.
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22
Sprinkle gelatin over 1/4 cup buttermilk in a medium bowl; let stand until softened, 5 minutes.
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23
In a small saucepan, over medium heat, bring remaining 1/3 cup cream and remaining 1/4 cup sugar to a simmer.
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24
Cook, stirring, until sugar has dissolved.
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25
Pour hot cream mixture into softened gelatin; stir until gelatin has dissolved.
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26
Stir in remaining 1 cup buttermilk and the salt.
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27
Pour through a cheesecloth-lined sieve into a medium bowl.
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28
Using a flexible spatula, fold in whipped cream.
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29
Refrigerate 30 minutes.
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30
Pour filling into prepared shell.
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31
Spread out to border using an offset spatula.
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32
Refrigerate until filling is set, 30 minutes.
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33
Arrange roses over filling.
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34
Fold leftover peeled-apple slices into ruffles, and fill in gaps.
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35
Refrigerate, covered, until ready to serve (up to 6 hours).
