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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
French patisserie encyclopedia — 210 recipes with step-by-step photos
Achievable elevated desserts — laminated doughs, cakes, custards
Tapered rolling pin for pastry work, lamination
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
French patisserie encyclopedia — 210 recipes with step-by-step photos
Achievable elevated desserts — laminated doughs, cakes, custards
Tapered rolling pin for pastry work, lamination
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Cut the apples in halves, peel, and remove the cores. Put the brown sugar in a frying pan to dissolve, and heat until it caramelizes. Next, add the butter after bringing it to room temperature, while stirring constantly until it emulsifies. Add the apples from Step 1 to the frying pan and saute while shaking the pan. Simmer over low heat until the apples are evenly coated in the caramel, and once the apples start to produce moisture, increase the heat to medium. Cook until all of the moisture from the apples evaporates, taking care not to burn them. Set them aside to cool. Place the apples on a cooling rack to drain any excess moisture. Grease a 18 cm diameter mold with butter, sprinkle on the granulated sugar, and put the whole vanilla bean pod in the center of the mold. Arrange the apples from Step 7 in the mold from Step 8 vertically without leaving any gaps, then bake at 200C for 20 minutes. Remove the apples from the oven, stuff the leftover apples from Step 7 into the gaps, and bake for another 10 minutes. Remove from the oven, and once it cools down, flatten out the surface with a palette knife by pushing down on the apples. Drain any excess moisture and let it chill completely in the refrigerator. Roll out the pate a foncer (pastry dough) until 3 mm thick, cut out the dough with a 18 cm ring mold, and poke holes in the dough with a fork. Lay the dough from Step 12 over the apples from Step 11, bake in the oven at 180C for 25-30 minutes, and let it cool. Flip it over, flatten out the surface, sprinkle on a generous amount of granulated sugar (not listed in the ingredients), and caramelize the surface using a caramelizer. Repeat Step 14 three times to caramelize the apples further, and it's done. Be sure to chill the tarte tatin completely before slicing. Refer tofor the pate a foncer (pastry dough).