Preheat oven to 400° F degrees.

Pour all crust ingredients into a food processor and mix until you have a dough ball. Roll dough out between plastic wrap and place dough into your tart mold and bake for 20 minutes. Cover the edges of the tart shell with aluminum foil to avoid burning.

Heat almond milk in a small pot over medium heat until bubbles form.

In a separate bowl, whisk egg yolks, maple syrup, cornstarch, and salt. Slowly pour hot milk over the eggs while whisking to warm eggs.

Pour mixture back into pot and place over low heat. Stir constantly until the mixture thickens and bubbles. Stir in vanilla and transfer to a bowl. Cover the bowl with plastic wrap and chill for 2 hours.

Spread the custard in the tart shell.

Warm the apple slices in the microwave for no more than 10 seconds, so that they are pliable. Arrange the slices in a concentric pattern until you have a rose pattern.

Brush lemon juice on apples to keep them from browning.