Preheat the oven to 400 degrees. Peel and dice the pears and add them to a pan with apple juice, lemon juice, ginger, cinnamon and vanilla. Cook over medium-low heat for 10-15 minutes, until the liquid is gone and the pears have softened. Then lightly mash the compote, leaving chunks. Set aside to cool.
Next, make my Practically Foolproof Pie Crust and roll out (1) 12″ disk of dough. Line a tart shell with pie dough, trimming off the excess. Fill the bottom of the tart shell with the cooled Ginger + Pear Compote.
Peel and slice the apples to 1/8″ thick and squeeze a bit of lemon juice over them to prevent browning. Arrange the apples over the pear compote in concentric circles, slightly overlapping the slices. Once you reach the middle, slightly bend the remaining apple slices to create the center of the rose.
Bake in a 400 degree oven for 15 minutes and then reduce the oven to 350 degrees and continue to cook for an additional 20 – 25 minutes until golden. Remove from the oven and allow the tart to cool.
Heat the fruit jelly or syrup to make it liquid and brush over the tops of the apples. Serve with whipped cream or ice cream!