Apple tart

Method:

Caramel powder
Combine the sugar and water together and bring to the boil.
Leave on the heat till it starts to turn a caramel colour.
Once the colour is achieved pour the caramel onto a silpat mat and leave to cool.
Blitz the caramel to make a powder.

Crème brulee
Combine the egg yolk and sugar in a bowl and whisk, warm the cream in a pot and pour over the egg mix.
Return the liquid to the pot and heat to 72c.
Remove from the heat and add the caramel powder and gelatine and stir to combine.
Pass the mix and place into a cream whipper/Nos gun and charge with 1 Nos bullet.

Sugar apple
Combine all the ingredients and heat to 155c.
Remove from the heat and place on a silpat mat and work the sugar into a ball when it reaches 70-80c.
Keep the sugar ball warm under a heat lamp, remove 30-40gm pieces at a time and place on the end of a sugar pump and pump till the size resembles an apple.
Cut the apple off the end of the pump with a pair of scissors, using a blow torch to heat the tips.
Cut a bigger hole in the bottom of the apple with a ring cutter once again using a blow torch to heat it (we use tweezers to hold the ring cutter)

Caramlised apple
Peel, core and dice your apple.
Place the sugar and water into a pan and make a caramel.
Add the apple to the caramel and cook till there is no more moisture.
Add the butter and remove from the heat and set aisde.

Apple jelly
Heat the apple puree and sugar, add the gelatine.
Pour onto a non-stick tray and leave to set in the fridge.
Once set cut out rounds the same size as the cutter used for the sugar apple.

Palmiers
Brush your sheet of puff pastry with melted butter and sprinkle with sugar.
Roll the pastry from either end till it meets up in the middle.
Place in the fridge and once set slice 2-5mm sections off the end, line a baking tray and bake at 180c for 10min or till golden.
Once cooked roughly brake the palmiers up so they will fit into the hole at the base of the sugar apple.

Plating
Place the sugar apple upside down and half fill it with the crème brulee mousse.
Add some of the caramelised apple and palmiers, then fill with more crème brulee.
Leave enough space to place the round of apple jelly to plug the sugar apple.
Place upright on a plate and place a real apple steam on top