Firstly, prepare the pastry. Place the flour, sugar, butter and crème fraîche in a bowl and knead well. If the pastry is too sticky, add a little more flour; if too wet, add a little more crème fraîche. Leave to cool.
To make the pudding, place the milk, sugar, vanilla sugar, egg yolk and cornflour in a saucepan and heat, stirring constantly, until it thickens. Add the cream and stir in until the consistency is smooth and creamy. Cover and leave to cool.
The best variety of apples for the filling is South Tyrolean Elstar PGI. Wash, quarter and core the apples and, using a vegetable peeler, slice finely. Marinate in sugar and lemon juice, transfer to a pan and heat briefly until the apple slices are soft and pliable.
To create the rose, line the apple slices up alongside each other with a slight overlap and roll up. For a larger rose, add extra “petal” slices around the outside. Set the marinating liquid to one side.
Press the pastry into the baking tin, stir the pudding to a smooth consistency and pour over the pastry. Top with the apple roses.
Bake at 180°C (fan-assist) for 30 minutes. Brush immediately with the passion fruit and apple juice and leave to cool. Serve cold.