Place the flour, sugar, and salt in the bowl of a food processor, stand mixer, or in a medium mixing bowl

Pulse/stir/cut in the butter with a pastry blender, until the mixture resembles coarse meal

Add the egg yolk, cream, and vanilla, and process/mix/stir until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl

Wrap the dough tightly in plastic wrap, and chill for 1 hour

On a lightly floured surface, roll the dough to a thickness of about 1/8-inch

Press the dough gently into the tart pan(s), trimming away any excess

Bake for 20 minutes at 375 degrees F—prick the bottom with the tines of a fork (this will prevent it from getting air trapped underneath and poofing up as it bakes)

Spread the custard in/over the tart shell/base

Warm the apple slices in the microwave until pliable

Roll a slice of apple into a tight spiral and stand it up vertically in the custard

Continue to arrange apple slices in a concentric pattern around the first one, building a rose pattern

Repeat until the top of the tart is completely covered with apple roses

Drop some blueberries or any other fruits of your choice on there! This bake was for the 4th of July so I was looking for some blue 😋

Crush saffron with a mortar and pestle or on a plate with the handle of a wooden spoon

In a small saucepan, mix sugar, water, and the saffron.

Cook over medium-low heat, stirring often, until liquid is reduced to 1 1/2 cups, about 5 minutes.

Let cool, then stir in rose water.

Brush glaze over the fruits, for shine.