- In a bowl, combine the flour and salt.
- In another bowl, cream the butter and maple sugar with an electric mixer. Add the egg yolk and whisk until smooth. With the machine running on low speed, add the dry ingredients.
- Press the dough evenly along the bottom and up the sides of a 9-inch (23 cm) round, 1-inch (2.5 cm) tall, fluted tart pan with removable bottom. Prick the dough with a fork. Refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200 °C).
- Bake the crust for 15 minutes or until cooked through and golden. Let cool.
Maple Pastry Cream
- Meanwhile, in a small pot off the heat, whisk together the maple sugar and cornstarch. Add the egg yolks and whisk to combine. Add the milk and whisk to combine. Bring to a boil over medium heat, whisking constantly and scraping the bottom and sides of the pot, until thickened. Remove from the heat and let cool. Strain the pastry cream through a sieve set over a bowl, if needed.
- Spread the pastry cream over the crust. Carefully spread the applesauce over the pastry cream.
- Arrange the apple slices over the entire surface of the tart in the shape of a rose.
- Bake for 8 minutes.
- Meanwhile, in a small bowl, melt the apple jelly in the microwave oven for a few seconds.
- As soon as the tart is out of the oven, using a pastry brush, cover the apples with the apple jelly. Let cool on a wire rack, then refrigerate for 3 hours or until completely chilled. Cut into slices and serve.