This dish is perfect as an original dessert for Rosh Hashanah. It represents a flower that opens to welcome the New Year, with apples and dates bathed in honey so that, as per tradition, the year is sweet.

1. Start with the dough: in a big bowl, mix flour, soft butter, icing sugar, egg yolks, starch and honey with a wooden spoon. Add the very finely chopped dates.

2. With your fingertips, finish mixing and form a ball. Wrap it in plastic and put it in the fridge for 30 minutes.

3. Meanwhile, prepare the apples: wash them but do not peel them. Slice them into large slivers (like large rose petals), vertically. Place them in a bowl with 1 cup of water and the lemon juice.

4. Cover the bowl with plastic wrap and cook in the microwave for 5 minutes.

5. Preheat the oven to 350°F (180°C), and prepare a tart ring 8 or 9 inches (20 or 22 cm) in diameter: butter it and sprinkle with icing sugar.

6. Roll out the dough between two sheets of baking paper until it is a little wider than the diameter of the tart tin.

7. Peel off the baking sheet from the top of the dough and transfer it to the tin, pressing it down lightly. Do not remove the dough that protrudes (you will do that once the tart is baked).

8. Take the apples: pat dry each slice on a paper towel, before starting to layer them inside the edge of the tart tin. Make each slice overlap a little on the previous, like the petals of a rose.

9. Do the same with all the slices, sprinkling a little ground almonds and sugar between them as you go.

10. Bake for 30 minutes. Once out of the oven, sprinkle with sugar and honey. Only remove it from the tin when completely cold.