Apple Tarte Tatin

Ingredients

• Dough:
• 250 g T55 flour
• 5 g salt
• 125 g cold water
• 30 g melted butter
• Butter block:
• 200 g butter for laminating

Method

1. Dough: Mix flour and salt in a mixer bowl with hook. Add cold water and melted butter. Mix quickly until smooth. Shape into a rectangle, wrap and refrigerate for 1 hour.
2. Butter block: Place butter between parchment sheets and flatten to a rectangle about 1 cm thick. Chill until pliable.
3. Lamination: Roll dough twice as long as butter, place butter inside, fold to enclose. Simple folds x4: roll, fold in three, turn quarter, wrap, rest 30 min. Repeat 4 times, then refrigerate overnight before rolling to 2 mm.

Ingredients

• 8 apples (Golden for sweet, Reine des Reinettes for tart)
• 500 ml water
• 300 g caster sugar
• 1 split Congo vanilla pod
• 60 g butter

Method

1. Peel, halve, core and quarter the apples.
2. Make syrup: boil water + 200 g sugar + vanilla pod.
3. Add apples and poach 10 min until slightly tender.
4. Drain gently and set aside.

Ingredients

• 100 g sugar (remaining)
• 60 g butter

Method

1. Make a dry caramel with sugar.
2. Once amber, add butter and mix.
3. Pour immediately into a 20 cm aluminium-lined pan.

Method

1. Preheat oven to 180°C.
2. Arrange apple quarters over caramel, press lightly.
3. Roll puff pastry to 2 mm and cut a disc slightly larger than pan.
4. Place pastry over apples and tuck edges between fruit and pan.
5. Make a small slit in the centre to release steam.
6. Bake 25–30 min until golden.
7. Invert immediately onto a plate after baking (careful, caramel is hot).

Ingredients

• 300 g cold double cream
• 50 g caster sugar
• 0.5 g premium vanilla pearl

Method

1. Pour cold cream into mixer bowl.
2. Add sugar and vanilla pearls.
3. Whisk until soft, airy chantilly forms.