Tarte tatin

Preparing the dough:

1. 1In a mixing bowl, combine the flour and salt.
2. 2Add the butter cut into small pieces and rub in with your fingertips until you get a sandy texture.
3. 3Gradually add the water while mixing until you get a smooth dough.
4. 4Shape into a ball, flatten the dough slightly, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing and cooking the apples:

1. 5Preheat the oven to 170°C.
2. 6Peel the apples, cut them in half, and remove the cores and seeds.
3. 7In a cake pan or an oven-safe skillet, melt the butter and add the granulated sugar and vanilla sugar.
4. 8Mix and let caramelize over medium heat.
5. 9Once the caramel is ready, arrange the apple pieces in the pan, packing them tightly.
6. 10Bake for about 25 minutes.

Assembling and baking the tarte tatin:

1. 11Roll out the tart dough on a floured work surface to a thickness of about 5 mm.
2. 12Place the dough over the apples, tucking the edges inside the pan.
3. 13Make a hole in the center of the dough with a knife to let excess water evaporate during baking.
4. 14Bake for 1 hour.
5. 15Remove the pan from the oven and let it cool for a few minutes.
6. 16Place a large plate over the pan and flip everything to unmold the tarte tatin.
7. 17Serve warm or at room temperature with a little thick crème fraîche.