Apple Confit

• 1.5 kg (3.3 lb.) medium apples (preferably royal or gala)
• 70 g (5 tbsp.) granulated sugar
• 40 g (3 tbsp.) butter


For the caramel

• 125 g (5/8 cup) granulated sugar
• 50 ml (3 tbsp.) water


Pistachio cream

• 250 ml (1 cup) milk
• 1 tsp. pistachio paste
• 2 egg yolks
• 50 g (3 tbsp.) granulated sugar


Garnish

• 2 medium apples
• 40 g (3 tbsp.) granulated sugar
• 40 g ( 3 tbsp.) butter


Other

• vanilla ice cream
• 200 g (7 oz.) puff pastry

Preparing the apple confit

1. First make the caramel. In a small saucepan, dissolve 125 g superfine sugar in the water; bring to a boil and cook until a amber-coloured caramel forms. Divide the caramel among 4 ramekins; set aside;
2. peel, core and slice the apples into large wedges;
3. sauté them in butter with 70 g sugar; cover and let cook gently for 5 minutes; set aside;
4. divide the apples wedges evenly among the ramekins; cook covered in a bain-marie in a 150° C oven for two hours;
5. preheat the oven to 200° C; roll out the puff pastry; cut it into disks 8 cm in diameter (allowing one per person) and dock them with a fork; bake for approximately 10 minutes.

Pistachio Cream

1. In a saucepan, bring the milk and pistachio paste to a boil;
2. in a bowl, beat the egg yolks with 50 g of sugar until pale, then add in the boiling milk mixture while whisking vigorously;
3. return the mixture to the saucepan and continue to cook, stirring continuously with a wooden spoon;
4. strain the mixture through a fine sieve and let cool.

Filling

1. Preheat the oven to 140° C;
2. peel and core the two apples; using a mandolin, cut 15 or so nice slices 2 to 3 mm thick;
3. arrange the slices on a baking sheet; brush them with butter and sprinkle with sugar;
4. bake in the oven for about 20 minutes, opening the oven door once in a while to allow the steam to escape;
5. remove and set aside at room temperature.

1. 10 minutes before serving, place the ramekins into a bain-marie;
2. divide the dried apple slices and the pistachio cream among the plates;
3. unmold the ramekins of apple confit onto the disks of puff pastry;
4. arrange the little "tarts" in the centre of the plates;
5. serve the vanilla ice cream on the side.