Apple Caramel Tart with Spun Sugar
Ingredients
- For the apple caramel tart
- 120 grams butter
- 220 grams sugar
- 400 grams Russet apple
- 120 grams Puff pastry dough (frozen)
- For the spun sugar
- 250 grams sugar
- 25 milliliters Glucose syrup
- 50 grams chopped Shelled pistachio (for garnish)
Preparation steps
Preheat oven to 220°C (approximately 425°F). Peel, core and quarter the apples. Melt 70 grams (approximately 2 1/2 ounces) of butter in a pan with 150 grams (approximately 5 1/4 ounces) sugar. Allow sugar to caramelize. Arrange apple pieces into the hot caramel. Put pan in the oven for 5 minutes then remove and distribute remaining butter and sugar on the apples. Defrost the puff pastry and roll out slightly larger than the pan.
Use a fork to prick puff pastry several times and cover the apples with it, making sure that some of the pastry hangs over the edge. Bake for 20 minutes. Remove from the oven, top with a plate and let cool. Thereafter, put the pan briefly in the oven, so that the caramel slightly melts and turn out the tart onto a plate.
For the spun sugar: Line a work surface with a little aluminum foil. Bring sugar and 125 ml (approximately 1/2 cup) of water to a boil in a pot. Allow to boil off and clean the rim of the pot with a wet brush. Add glucose syrup and boil everything until sugar is amber.
Place the pot base immediately in ice water. With a metal spoon stir the sugar until it flows toughly from the spoon. Hold the spoon between your thumb and forefinger and loosely pull horizontally back and forth, so the sugar pulls into strings. Put threads on a horizontally-held wooden spoon and place it around the tart. Sprinkle the tart with pistachios and serve.
