Preheat the oven to 180°C
Soak the dates in a little warm water for 5 minutes. When soft, process in a food processor until a paste-like consistency forms.
Mix the almond flour, oat flour, butter and salt and press the dough into prepared tart pans.
Core the golden apples and cut them in small cubes. Add them to a pan with the lemon juice. Cut the vanilla bean in half and scrape the inside and add to the apples and add the pod as well. Then add the date paste and cook covered on medium to low heat for 10 minutes until the apples are soft.
Remove the vanilla pod and let cool
Prick the crust with a fork and add the compote. Let cool in the fridge for 30 minutes
In the meantime, cut two halves of the apples around the core. Remove the top and bottom rounded edges. Cut slices of the apples with a mandolin
Create the rose pattern by placing each slice of apple on top of the middle of the previous slice. Finish by creating a rosebud: place a strip of slices and roll them into the shape. Add the rosebud at the center of the tart.
Cook the tart for 30 min at 180°C