Shortbread Rose

For the shortbread rose, mix the dry ingredients and quickly add the butter and eggs to make a smooth dough. Refrigerate for approx. 1 – 2 hours.

Roll out the dough to about 3 cm thick and place in a greased 26 cm diameter tart pan. Line the mold well and cut off any scraps. Poke holes in the bottom with a fork.

Cut the apples into thin slices and arrange them from the outside to the inside to form a rose. Cut out/shape leaves from the remaining shortcrust pastry and place on the edge of the tart pan.

Finally, sprinkle the apples with cinnamon and bake at 180 °C for about 30 minutes.

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