Tarte Tatin

Method

1. Make the brisée pastry: rub cold butter into flour until sandy, then add egg yolk, water, and salt. Mix and knead until a uniform dough forms. Wrap in plastic wrap and refrigerate for at least 3–4 hours.
2. Prepare the apples: fill a bowl with water and citrus juice. Peel the apples, cut into quarters, and remove the core. Soak them in the citrus water to prevent browning.
3. Make the caramel: melt the sugar in a pan until it turns a nice hazelnut color. Add small pieces of butter one at a time, stirring until fully incorporated. Transfer the caramel to a baking dish, coating the bottom evenly.
4. Arrange the apple quarters tightly in the dish over the caramel. Sprinkle with a few salt flakes. Roll out the brisée pastry, cover the apples, and tuck the edges into the dish. Bake in a preheated hot oven until golden brown.
5. Whip very cold cream with vanilla bean seeds in a stand mixer until stiff peaks form. Transfer to a piping bag. Once the tart has cooled completely, pipe the whipped cream to cover the top entirely.