Add 1 ½ cups flour, ½ cup powdered sugar, and ¼ teaspoon salt to a food processor and pulse to combine.
Sprinkle 9 tablespoons cold butter over the flour mixture and pulse until the mixture resembles cornmeal with a few larger pieces of butter remaining.
Add the 1 egg yolk and pulse using long 10-second pulses until the mixture comes together.
Knead the crust a bit, then pat it into a greased 9-inch tart pan with a removable bottom.
Freeze the crust for 30 minutes.
Preheat the oven to 375 degrees and cover the crust with foil. Bake for 25 minutes.
Remove the foil and press down the bottom of the tart lightly with a spoon if necessary. Return to the oven and bake for 8 more minutes.
To make applesauce, place apples, water, and brown sugar in a large saucepan. Cook on medium-low, stirring frequently until the apples are soft, about 20 to 30 minutes.
Stir in sugar and cinnamon. Mash or puree to the desired consistency.
To make apple roses, create a simple syrup by heating the water with 1 cup of sugar.
Using a mandolin or a benriner, slice the apples almost paper thin.
Simmer the apples just until pliable.
Drain the apples, then make the roses. On a flat surface, line up to 6 to 8 slices of apple with all the peel sides facing the same way.
Place the rolled apples on a plate, flat side down, and continue making more roses until most of the apples are used.
To finish the tart, gently push the roses into the applesauce, arranging so most of the surface is covered.
Melt the jam with water in the microwave (20 to 30 seconds), then whisk to combine.
