📖 Instructions

1. **Prepare the Tart Dough:** In a food processor, pulse together the flour, sugar, and salt until combined. Add the cold, cubed butter and shortening. Pulse until the mixture resembles coarse crumbs.
2. Gradually add the ice water, one tablespoon at a time, pulsing after each addition, until the dough just comes together. Be careful not to overmix.
3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is *super important*; don't skimp!
4. **Make the Apple Roses:** Wash, core, and slice the apples thinly using a mandoline or a sharp knife. Place the apple slices in a bowl of water mixed with lemon juice to prevent browning. Don't let them turn yucky!
5. In a saucepan, combine the water, sugar, and lemon juice. Bring to a simmer over medium heat and cook until the apple slices are softened but still pliable, about 5-7 minutes. Drain the apples and set aside to cool slightly.
6. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled tart dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides of the pan. Trim any excess dough.
7. **Assemble the Tart:** Spread the apple sauce evenly over the bottom of the tart crust.
8. Starting from the outer edge of the tart, arrange the apple slices in a circular pattern, overlapping each slice to resemble rose petals. Work your way towards the center of the tart, creating a beautiful rose design. My hands were *totally* shaking trying to get this right, but it's worth it!
9. **Bake the Tart:** Preheat your oven to 375°F (190°C). Place the tart on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the apples are tender. If the crust is browning too quickly, cover the edges with foil.
10. **Make the Salted Caramel Sauce:** While the tart is baking, prepare the caramel sauce. In a saucepan, combine the sugar and water over medium heat. Cook, without stirring, until the sugar dissolves and turns into a deep amber color. Keep a *very* close eye on it, it can burn fast.
11. Remove the saucepan from the heat and carefully whisk in the butter. It will bubble up, so be cautious! Stir until the butter is melted and smooth. Stir in the heavy cream and salt. Let the caramel cool slightly.
12. **Drizzle and Serve:** Once the tart is out of the oven and slightly cooled, drizzle the salted caramel sauce over the apple roses. Serve warm or at room temperature. A scoop of vanilla ice cream makes it even better, *trust me*!