Peel and slice apples.

Cut out 2 circles out of the filo dough (puff pastry).

Place one circle into a 9 in pie dish. Arrange apple slices on the circle, leaving 1 in clear around the outside.

Mix ground hazelnuts with two tbsp rosehip preserves, and the pulp of one vanilla bean (or 1 tbsp. vanilla extract) and boil briefly with the white wine. Let cool and pour on apples.

Place the second circle of filo dough on top and press edges down. Brush with egg yolk and bake.

Beat the whipping cream with the vanilla sugar. Carefully fold in the remaining tbsp of rosehip preserve and beat some more.

Fill an icing bag with the whipped cream.

Place the tart on a plate and decorate with whipped cream, garnishing with mint leaves.