Apple rose tart recipe with in the loop english vermouth – In the loop drinks

Ingredients

• 250g Plain Flour
• 180g Butter, cold and cut into cubes
• 75g Icing sugar
• 2 egg yolks, plus a third for an egg yolk wash
• Pinch of salt
• 20ml ice-cold water
• Extra butter for greasing
• Greaseproof paper
• Double shot (50 ml) of In the loop No. 3 Pinot noir rosé Vermouth
• 4 whole eggs
• 1 egg yolk
• 200g caster sugar
• 150g Double cream
• 1 tsp vanilla paste
• 10 eating apples (for pink ‘roses’, use pink lady eating apples). 10 apples should make 40 roses.
• Juice from half a lemon
• 250ml cold water
• 1 tbsp runny honey
• Single shot (25ml) In the loop – Pinot noir rosé Vermouth