how much should i cut the sugar in a tart
sugar adds moisture along w its sweet taste. i have a request to make an apple tart for someone. recipe calls for cooking 60g butter in 90g sugar for 2 mins. after it bubbles. then i add diced apples and cook till soft. there's a custard poured over that uses 2 T sugar. and there's sugar in the tart dough.
i believe reducing sugar is more problematic w a cake cuz of the moisture issue. and i think reducing by 1/3 is ok but no more. in the case of this tart, i think i can reduce the sugar in the carmelization to 60 or 70 from 90 and i can cut 1 T from the custard and maybe 1.5 T or 2 T. maybe i should only cut 10g from the carmelization process. the good news is, i can always just see how the caramelization goes w less sugar and if i don't like it, i can redo it w/o having to redo the whole tart. there are walnuts on top and the top is brushed w apricot glaze. maybe i can also go light on the glaze. appreciate any input. Tx