Preheat oven to 400°F.

In a food processor, blend together flour, sugar, and butter until it becomes soft crumbs.

Gently press into tart or biscuit molds that have been pre-greased.

Bake for 20 minutes or until crusts are golden brown. Let cool.

For the custard, whisk the egg yolks with the maple syrup, cornstarch, and salt until smooth.

Pour the milk into a small pot and place over medium heat until it just starts to bubble. Remove from heat.

Slowly pour the egg mixture, while whisking, into the milk pot.

Place the mixture over low heat. Cook, stirring constantly, until the mixture comes to a bubble and becomes very thick, like a pudding.

Stir in the vanilla and transfer to a heat-safe container. Lay plastic wrap over the surface. Chill for 2 hours.

When ready to assemble, pour custard into tart shell.

Slice the apples as thin as you can get. A mandolin works best for this. Then cut slices in half horizontally.

Soak the apple slices in warm water with a squeeze of lemon. This will keep the apples from turning brown and soften them a little.

Gently roll one slice at a time. Then begin adding additional slice around the first.

Place rolled up apple rose in tart pan filled with custard.

Fill out the rose with additional apple slices around the edges.

Keep going until the tart shell is filled with apple roses!

You can make the custard and tart shell up to two days ahead of time and keep in the fridge. The apples will keep for about a day before turning slightly brown. In a pinch, if the apples turn brown, dust them with a little sugar and bake for 15 minutes for a light sugary crust!