Flower Bouquet Tart

INGREDIENTS

• Shortcrust pastry:

  • 175 g flour
  • 1 tablespoon sugar
  • 125 g cold salted butter
  • 4 tablespoons cold water 

• Filling:

  • 100 g Bonne Maman strawberry jam
  • 3 apples
  • Icing sugar 

• Syrup:

  • 150 g sugar
  • 100 ml water
  • Juice of 2 lemons 

METHOD

1. Start by making a homemade shortcrust pastry. Mix the flour and sugar, then add 
   the butter in small pieces until you have a sandy mixture that resembles crumble. 
   Gradually add the cold water until you have a compact, smooth ball of dough. 
   Knead the dough, place it between two sheets of baking paper, then leave it to rest 
   in the fridge for a few hours. 
2. Roll out your dough and line a tart tin with it. Bake for 20 minutes at 180 degrees.  
   
3. Meanwhile, make a syrup by bringing the sugar, water and lemon juice to the boil. 
   Leave the syrup to cool, then add the apple slices and leave for 15 minutes.  
4. Drain and then shape into pretty roses.
5. Assemble your tart by spreading Bonne Maman strawberry jam inside and 
   placing your roses on top.  
6. Bake again at 160°C for 15 minutes.  
7. Sprinkle it with a little icing sugar and enjoy!