|cream of tartar||.||.|
16 wooden toothpicks | Two large apples
Stick a toothpick into each hazelnut.
In a small saucepan, preferably nonstick, stir together the sugar, water, and cream of tartar. Heat, stirring constantly, until the sugar is dissolved and comes to a boil. Continue boiling, without stirring, until the syrup caramelizes to deep amber (about 360°F/182°C or a few degrees lower because the temperature will continue to rise). Immediately remove the pan from the heat and set the bottom of the pan briefly in ice water to stop the cooking. Alternatively, to make reheating easier, immediately pour the caramel into a 2 cup microwavable measure with a spout that has been lightly coated with nonstick cooking spray.
If it is in the saucepan, it helps to maintain the temperature by setting it in a bowl of hot water or on a warming tray.
Dip each hazelnut into the caramel, holding it by the toothpick, and lift it out. Rotate the toothpick to coat the hazelnut evenly. For a deeper color, give it a second coat. Stick the other end of the toothpick into the side of the apple. Twist out the toothpicks from the hazelnuts as soon as the caramel hardens.
If the caramel becomes too thick, it will form thick tails dripping from the nuts. Reheat it over low heat or in a microwave in 5 second bursts until more fluid.
Set 3 of the caramelized hazelnuts on the tart shortly before serving, and 1 or 2 on each plate.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.