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1
Cut the apples in halves, peel, and remove the cores.
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2
Put the brown sugar in a frying pan to dissolve, and heat until it caramelizes.
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3
Next, add the butter after bringing it to room temperature, while stirring constantly until it emulsifies.
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4
Add the apples from Step 1 to the frying pan and saute while shaking the pan.
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5
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.
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6
Cook until all of the moisture from the apples evaporates, taking care not to burn them.
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7
Set them aside to cool.
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8
Place the apples on a cooling rack to drain any excess moisture.
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9
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.
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10
Arrange the apples from Step 7 in the mold from Step 8 vertically without leaving any gaps, then bake at 200C for 20 minutes.
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11
Remove the apples from the oven, stuff the leftover apples from Step 7 into the gaps, and bake for another 10 minutes.
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12
Remove from the oven, and once it cools down, flatten out the surface with a palette knife by pushing down on the apples.
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13
Drain any excess moisture and let it chill completely in the refrigerator.
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14
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.
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15
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.
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16
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.
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17
Repeat Step 14 three times to caramelize the apples further, and it's done.
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18
Be sure to chill the tarte tatin completely before slicing.
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19
Refer tofor the pate a foncer (pastry dough).
