Beetroot Apple Rose with Extra Virgin Olive Oil Shortcrust Pastry

Combine flour, sugar, and lemon zest, then incorporate the egg yolks and Extra Virgin Olive Oil, working briefly until a smooth dough forms. Adjust consistency with flour or Extra Virgin Olive Oil if necessary, wrap in plastic film, and refrigerate for at least 30 minutes. Prepare the pastry cream. Roll out the dough, cut with a pastry cutter, and bake at 170°C for 10-15 minutes. Peel the apples and obtain thin slices, overlap them and roll into a rose shape, securing with a skewer. Place the roses in a vacuum bag with sugar, cinnamon, vanilla, and beet juice, then steam in the oven for 10 minutes and allow to cool. Caramelize the roses with granulated sugar in a baking pan, glaze with reduced beet juice. Assemble the dessert with cream and raspberries on the shortcrust bases, add the glazed roses, and serve warm.