Cognac & Caramel Apple Tart

Mix 0.6 cup of butter, 0.6 cup of sugar until smooth. Add the egg, the flour and mix until you obtain a shortcrust pastry. Refrigerate for 30 minutes and cut out 3 circles of shortcrust pastry.

Cut 2 apples in 2, cover 3 apple halves with circles of shortcrust pastry. Cut off the excess shortcrust pastry, make a space in the center of the apples using a melon baller, place the apples and the excess shortcrust pastry on a baking tray lined with baking paper and bake for 20 minutes at 320°F.

Melt 1cup of sugar to obtain caramel, plant 3 bottles of orange liqueur on the apples, dip the apples in the caramel to obtain caramel apples. Place 3 dots of caramel on the Chefclub baking mat, place the bottles of orange liqueur to mark the caramel. Unmold the orange liqueur bottles from the apples. Unmold the apples from the shortcrust pastry circles, hollow out the inside of the apples, add 1 tbsp of sugar, the rest of the butter and mix until you obtain applesauce. Pour the remaining orange liqueur into the applesauce and flambé it.

Garnish the half-spheres of shortcrust pastry with applesauce, place the caramelized apples on top, place the excess shortcrust pastry on top of the apples. Place the apple tartlets each on a plate, unmold the caramel base under the bottles of orange liqueur, arrange them on the plate and enjoy!