Puff Pastry Apple Tart with Caramel Royal and Calvados Sabayon

Puff pastry:

1. For the base dough, knead 500 g flour, water, salt, sugar and 30 g butter with the dough hook of the hand mixer until smooth. Wrap the dough in foil and put it in the fridge for about 20 minutes.
2. For the butter plate, quickly knead 500 g butter and 80 g flour with your hands so that the butter does not get too soft. Shape butter into a 1 cm thick plate (side length approx. 18 cm) and wrap in foil. Chill the flour butter in the refrigerator for about 20 minutes.
3. Roll out the cooled dough on a floured work surface into a square (side length approx. 35 cm), always keep it moving so that the sheet of dough does not stick to the work surface. Press the chilled butter a little flat on a floured work surface so that it doesn’t break.
4. Wrap the butter plate in the dough plate. To do this, place the small butter plate on the larger dough plate and fold the dough plate at the corners around the butter like an envelope. Press the edges of the dough together well.
5. Now press the dough sheet a little flat with the rolling pin and then roll it out so that the butter in the dough does not break.
6. The dough is now repeatedly rolled out and folded into thirds. This process is called touring. When touring, first press the square plate slightly flat with the rolling pin and then roll it out in an oblong shape – no thinner than 7 mm.
7. For the first tour, fold the short edges of the dough once towards the middle to create three layers.
8. Before the first tour is wrapped in foil and placed in the refrigerator for 20 to 30 minutes, press a point into the dough with your finger to indicate that a tour has been taken.
9. Roll out the cooled sheet of dough for the second time. Roll out elongated towards the open edges. Fold the elongated strip back into thirds. Press in two points with your fingers, wrap in foil and refrigerate for 20 to 30 minutes. This is repeated three more times.
10. If the dough has been toured five times, it can be processed further after the last cooling position. Never roll out the puff pastry too thinly so that the layers will rise later. Cut the puff pastry according to the size of the shapes.
11. Before baking, let it rest for about 30 minutes so that the dough can rise.

Puff pastry bases:

1. Bake the puff pastry bases blind first. To do this, take part of the dough and roll it out about 0.5 cm thick. Cut out a round shape according to the size of the baking molds and pour the batter into the molds. Press firmly and prick a little with a fork so that the dough rises evenly when baking.
2. Fill the molds lined with dough with dried legumes and bake blindly on the middle rack at 220 ° C for about 10 – 12 minutes. Take out the molds, let them cool down, then remove the legumes. Set aside until further processing.

Apple cubes:

1. Heat 100 g sugar in a pan and caramelize, then deglaze with apple and lemon juice and add the butter. Dissolve the caramel again, stirring constantly.
2. Cut the apples into small cubes. Place in the warm apple stock and cook slowly so that the apples do not oxidize. Pour into a sieve, collecting the juice. Then place the apple cubes in the pre-baked puff pastry tartlets.

Caramel Royal

1. Put the previously poured apple and caramel stock in a mixing bowl and stir in the cream, 3 egg yolks and 2 whole eggs.
2. The royal is then drawn off over a water bath with constant stirring and low heat supply to the rose. You can tell when the time has come when you blow on the creamy mass on a wooden spoon and it ripples as if it were rose petals.

Calvados-Sabayon

1. Mix the egg yolks with the apple juice, the calvados and the sugar and place in a mixing bowl. Now beat warm over a water bath until the Sabyone binds and is creamy.
2. Pour the mixture into a cauldron and beat cold with the kitchen utensil. This way a lot of air gets under the sabayon and it gets a nice airy foam.

Completion:

1. Just before the tartes are done, arrange the foam on plates. Place the tarts on the foam and garnish with powdered sugar and mint.