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GRANDMA ROSE’S TARTE TATIN
Serves 10
Preparation time: 1 hour
Cooking time: 45 minutes
Resting time: 1 hour 30 minutes
For the puff pastry dough
– Kneaded butter (beurre manié)
1¼ cups (10 ounces/280 g)
unsalted dry butter (84% fat content)
¾ cup plus 3 tablespoons (110 g) pastry flour
– Water dough (détrempe)
1⅔ teaspoons (10 g) salt
½ teaspoon (2 g) distilled white vinegar
⅓ cup (⅔ stick/80 g) unsalted butter, softened
2 cups plus 1½ tablespoons
(250 g) pastry flour
For the caramel
2½ cups (300 g) superfine sugar
For the filling
10 Gala apples, unpeeled
For the puff pastry dough
Make a puff pastry dough following the directions on this page and
using ⅓ cup plus 1½ tablespoons (100 g) of water for the détrempe.