UPDATE: Cinnamon apple tart with fresh Granny Smiths, caramel sauce, garnished with a thin candied apple chip, and sprinkled the plate with some of the crushed candied apples. No more soggy tart bottom or zombie apple chip. Thanks everyone for the advice!
by Nargle_suspecter
12 Comments
Looks absolutely incredible and I can’t wait to start my culinary course next year
Nice. Great improvement. Your little caramel drops are pro. This time of year is such a food frenzy. Is that apple crisp egg washed? It’s so shiny. Maybe add a sort of offset color garnish? Even a cinnamon dusting? Have fun
Taking constructive criticism and making a better product will make you a better chef!!
Nice correction from the last post, I’d be happy if this hit my table.
Looking good!! I recommend to do a half strength syrup for the apple slices. My method is to slice them on the meat slicer and straight into just-boiled syrup, cover the pot and wait until it’s cooled down. Then take them out, wipe them on the side of the pot, put them on the silpat then dry in the oven. [example](https://imgur.com/gallery/AuauYBd)
I remember seeing your original version a few days ago – huge improvement!!!
Pretty sure I see god in that apple. Kinda like the Jesus in toast.
This looks great! Congrats!
I actually liked the way the sauce looked last time! I like soggy tarts and lots of sauce hahaha
This is seriously amazing! One of the best posts I’ve seen on this subreddit.
🔥🔥🔥🔥🔥
That looks fairly plain to me. The tart itself is missing detail and color.