Caramelized apple tartlet

Slice the apples on a Japanese turning slicer into long thin slices.

Roll up the slices and trim the ends.

Save the scraps for the apple pie cream.

Cook a caramel with the water and sugar.

Add the Calvados.

In a silicone mold, put the spirals of the apples and cover with the Calvados caramel.

Cook for 10 minutes at 160°C.

Drain on a C-fold and reserve in the refrigerator until needed.

Mix the butter, sugar, salt and almond powder until combined.

Mix in the eggs and fold in the mixture of flour and starch.

Leave to rest for a minimum of one hour and roll out in 2 mm thickness.

Cut out into circles.

Cut into 8-10 pieces and put in the tartelette molds.

Pierce with a fork and trim the ends.

Bake at 150°C for 40 minutes.

Mix the sugar and Végétop and whip into soft peaks.

Add the crème fraiche until homogeneous.

Reserve for later use in the refrigerator.

Chop the apple scraps into small pieces and roast these into the butter until soft.

Zest the lemon and add a scraped out vanilla pod and seeds.

Add the cinnamon stick, sugar and salt and roast the apples until all the water has evaporated and the apples are caramelized.

Add the Végétop and bring to a boil.

Leave to infuse for 20 minutes on low heat.

Discard the vanilla pod and cinnamon and blitz into a fine cream in a blender.

Sieve the mixture and cool down in the refrigerator.

Reserve in a piping bag.

Roast the hazelnuts for 10 minutes at 160°C and season with salt.