Honeycrisp Tartine

Procedure for caramel base:

1. In a pot, add the dry sugar and set temperature to high heat. Wait until the sugar on the bottom of the pot begins to caramelize.
2. Once the sugar begins to caramelize, using a wooden spoon, start stirring together the unmelted sugar and the melted sugar until a paste begins to form.
3. Continue to stir and dissolve all sugar until you get a clear brown, dark-honey-colored syrup. It is important to not let this stage burn.
4. When you have reached this stage, get the cubed butter ready to stir in. Remove the pot from the heat and add in the butter, piece by piece, while whisking simultaneously.
5. You must whisk the butter and the caramel thoroughly so it doesn’t separate. Make sure it is emulsified into a light-brown thick caramel texture.
6. Pour in the hot caramel 1/4 of the way full into the stainless-steel cup container. Reserve for apple spiral.

Procedure for apple tartine:

1. Using the spiralizer attachment, place the whole apple, skin on, onto the spiralizer. Begin to spiral the apple until you reach the core (2 apples equals one full tartine).
2. Lay the apple sheet flat on the table and begin to roll the sheet into a spiral, tightly, making sure the spiral is not loose.
3. Once rolled, cut one side of the spiral to make a flat, uniform surface. Place the flat surface face down into the metal cup with the caramel sauce and lightly press into the caramel. Bake at 375°F for 20-25 minutes.
4. Once baked, you must refrigerate the tartines for at least 8 hours or, ideally, overnight.
5. To remove the apple spirals, place the cup upside down and lightly torch the bottom side of the cup to heat the caramel and loosen the spiraled apple from the cup. You may need to use an offset spatula to smoothen the edges and pull out the tart completely.
6. Make sure to prep your ring molds on a flat sheet tray and spray them with nonstick spray. Once the tartines are all out of the stainless-steel cups, cut the pastry dough with the ring molds to create a pastry dough bottom for each ring mold.
7. Measure out the height of the apple spirals and cut strips of pastry dough to the same width as the height of each apple spiral.
8. Wrap each apple spiral with the strip of pastry dough, making sure to overlap the dough around itself.
9. Place each pastry-wrapped apple spiral into the ring molds that have the pastry cutout on the bottom of the molds and bake for an additional 25-30 minutes at 375°F with another flat sheet tray on top of the ring molds to create a tight seal.
10. When the pastry dough looks golden-brown and fully baked, using an offset spatula, remove the pastry-wrapped spirals from the ring molds and place them on another clean flat sheet tray.
11. Brush the puff pastry and apple spirals with simple syrup and bake again at 350°F for 5-8 minutes.
12. Once caramelized, cool the tray on a speed rack and hold them at room temperature for service.

Procedure for cinnamon ice cream:

1. Put milk, heavy cream and cinnamon in a pot. Cover with plastic wrap and leave it to infuse for a day in a refrigerator.
2. Boil over medium heat while stirring with a whisk.
3. Add light-brown sugar and boil.
4. Add egg yolks boil while stirring with a whisk to make creme anglaise.
5. Filter through a sieve.
6. Add butter and emulsify with a blender, then store in a refrigerator for a day. Mix with a blender once more and run it in a micro-purée or an ice cream machine.

Procedure for service:

1. Slightly heat the tartine in a 375°F oven for 2-3 minutes.
2. Serve with cinnamon ice cream or desired flavor.

Chef’s note: These tartines must be made fresh daily and cannot be saved.