For the crust (Makes two crusts): In a small bowl, whisk the cream and egg yolks together.

In a food processor pulse flour, butter, sugar, and salt until its pea-sized pieces. While machine is running drizzle in the cream mixture just until it comes together.

On a well-floured surface knead the dough together about 5 times. It will magically transform from a crumbly mess to a workable dough. Form the dough into a disk, wrap with plastic and chill for a few hours or overnight.

Divide the disk in two, roll out one half and cut out the crusts. The other half can be refrigerated, or frozen for later use. Place disks in mini tart form and press into shape with the mini pie press (mine came as a set with the pan) or using your fingers.

Pierce each tart shell with a fork several times and bake for about 8-10 minutes at 425F. (Watch them carefully so they dont burn!) Allow to cool in the pan.

For the Filling: Add 4 tablespoons of melted butter, 1/3 cup of sugar, 1 teaspoon vanilla extract and a 1/2 teaspoon of cinnamon together in a bowl and mix well. Add about 1/2 tablespoon of the mixture to each tart.

For the apples: Add the juice of a lemon, 3 tablespoons melted butter and 1/4 cup of sugar to a medium-sized bowl and mix well.

Wash the apples, slice pieces away from the core and then slice very, very thinly, and transparent.

Toss apples in bowl and microwave for about a minute to 90 seconds to soften the apples. Toss them half way though. Microwave additional 30 seconds not softened.

Roll the slices into a rose shape. Place on tart and arrange petals to your preference.

Bake at 350F for 15-20 minutes.

video at https://youtu.be/CBFkjA9hTWQ