Apple tart | Transcription of Yu sweets researcher's recipe

Put the butter (A) and the sugar (B) in a zip bag and mix by hand to blend.
Crack in the egg and let it blend in even more.
Add the soft flour from (C) and shake to mix.
Use a wooden spatula or rubber spatula to push the dough toward the edge of the zip bag.
Fold over the rest and place in the freezer for 30 minutes.

Put the custard pudding in a bowl and transfer the caramel to another plate.
Mix with a whisk until it becomes a paste.
Add the cake flour (D) and mix well.
After mixing, pour it into a frying pan and turn on the heat.
Heat over medium heat while stirring with a spatula, and when it hardens, reduce heat to low and smooth while crushing lumps.
When it hardens well, transfer it to a tray lined with a cooking sheet.
Flatten the top of the sheet with your hand, and when the rough heat is removed, cool it in the refrigerator.

Wash the apples, cut them into quarters, and remove the core.
Cut into 4 equal parts.

フライパンに(E)の砂糖と2のカラメルを加え、中火で温める。
フライパンを動かしながら砂糖を溶かす。
色が変わり、煙がでてきたら、(F)のバターを加え、フライパンを動かしながら溶かす。
火を止め、濡らした布巾の上に置いて、冷ましておく。

Put 3 apples in a bowl and add 4 caramel.
Cover with plastic wrap and heat in the microwave at 500W for about 3 minutes, then mix from the bottom and heat again for about 3 minutes.
Add heating time while watching the situation. (Heated for a total of 8-10 minutes in the video)
After heating, remove the rough heat while still in the bowl.

1のタルト生地を冷凍庫から取り出し、ジップ袋から剥がしておく。
綿棒で生地を5mm幅くらいに伸ばす。
生地が柔らかくなっていたら、冷凍庫に10分ほど入れる。
生地が固まったら、フライパンに生地を入れ、余った部分は包丁でカットし、薄い部分や足りない部分につける。
フォークで生地の底に等間隔に穴をあけておく。

Cover step 6 and bake over low heat for 20-25 minutes.
Remove from the heat while in a frying pan.

When the tart dough from Step 7 has cooled, remove it from the frying pan.
Put the custard from step 2 into a piping bag and squeeze onto the tart.
Garnish with 5 apples from outside.
Complete.