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Mix 120 g of flour, salt and sugar with a mixer. Add the vegan butter and mix until a paste-like dough forms.
Drizzle 4 tablespoons of ice-cold water over the dough and knead until it holds together in one piece.
Wrap the dough in cling film and refrigerate for at least 1 hour.
Roll out the dough and line a 26 cm baking form to create a shortcrust pastry base.
Roll out marzipan and cover the pastry base, then pour the yogurt mixture on top.
Bake in the oven for 25 minutes at 170°C (340°F) and let it cool down.
Cut and shape the apples into roses by boiling them in sugar water.
Arrange the handmade apple roses on the custard layer in the tart.
Sprinkle with sugar and bake for 15 minutes at 170°C (340°F).
Let the apple rose tart cool down before serving.