Cut the butter into cubes and keep cold.

Halve, core the apples and cut to fit the feed tube.

Combine the apricot jam with a little water.

Grease the tart tin.

Lift the Chef Patissier XL head and fit the heat shield.

Fit the K Beater to the machine.

Attach the Mixer bowl to the machine.

Add the first 4 items of Ingredients 1 (butter, caster sugar, flour, salt) into the Mixer bowl.

Mix on speed 2 for about 1 minute until the mixture resembles fine breadcrumbs.

With the machine is running, add the remaining item of Ingredients 1 (water) into the Mixer bowl.

Mix on speed 2, for about 50 seconds until large clumps begin to form.

Transfer the pastry to a worksurface and bring together.

Cover with cling film.

Chill in the fridge for 30 minutes.

Attach the EasyWarm bowl to the machine, fit the Creaming Beater.

Add the first 6 items of Ingredients 2 (butter, syrup, sugar, lemon juice and zest, salt) to the bowl, fit the splash guard.

Mix at heat setting 9, on speed Stir 3 for about 6 minutes until melted.

Add the last item of Ingredients 2 (breadcrumbs) to the EasyWarm bowl.

Start the speed on Min and gradually increase speed.

Mix on speed 2 for about 30 seconds until combined and set aside.

Retrieve the chilled dough from the fridge.

Roll out the pastry to 5 mm thick.

Line the prepared tin with pastry.

Prick the base of the pastry with a fork.

Chill in the fridge for 20 minutes.

Preheat the oven to 190ºC.

Line the pastry with parchment paper and fill with baking beans.

Bake for 15 minutes at 190ºC.

Remove the baking beans and parchment paper.

Bake for 5 minutes at 190ºC.

Remove the pastry from the oven and reduce the temperature to 180ºC.

Assemble the Food Processor attachment to the machine.

Fit the Thin slicing disc, attach the lid and ensure it is locked into place.

Slice the first item of Ingredients 3 (apples) into the Food Processor bowl using the pusher.

Remove the sliced apples from the Food Processor bowl and set aside.

Add the second item of Ingredients 3 (water) into the large saucepan until half full.

Add the last item of Ingredients 3 (lemon juice) to the saucepan.

Place the saucepan over a medium high heat.

Transfer the sliced apples into the saucepan.

Ensure there is enough liquid to submerge them to prevent them from browning.

Heat for about 10 minutes until softened and flexible.

Drain the cooked apple slices.

Retrieve the syrup filling and the cooked pastry case.

Add the syrup to the pastry and level with a spatula.

Line the edge of the tart with overlapping apple slices.

Overlap 7-8 apple slices in a row and roll up tightly to form a rose.

Place the apple rose into the tart.

Start at one side of the tart and then prop each rose against the last for support.

Repeat the process until the tart is filled completely with apple roses.

Bake for 30 minutes at 180ºC until lightly coloured.

Remove the tart from the oven.

Glaze with the last items of Ingredients 3 (apricot jam).

Leave to cool.

Attach the Mixer bowl to the machine, fit the Whisk Tool.

Retrieve the coconut milk from the fridge.

Carefully add Ingredients 4 (coconut milk, icing sugar, cinnamon) into the Mixer bowl.

Mix on speed Max for about 4 minutes until thickened.

Serve the tart with the cinnamon cream.