Guy Savoy's tarte tatin

1. For the puff pastry: Mix all the ingredients in a stand mixer fitted with the paddle attachment. The dough should come together into a ball but remain marbled with visible pieces of butter. Flour your work surface and roll the dough into a rectangle. 

2. Fold the dough into thirds (a simple turn) by folding the two ends toward the centre. Rotate the dough a quarter turn to the right. Flour the work surface again and roll out into a rectangle. Repeat this process four times, always giving a quarter turn after each fold. Wrap the dough and refrigerate for 30 minutes. 

3. Roll the dough again to a thickness of 2.5mm. Cut out a 30cm disc. Prick the entire surface with a fork and refrigerate. 

4.For the dry caramel: In a saucepan, prepare dry caramel by sprinkling a small amount of sugar into the hot pan and letting it melt before gradually adding the rest until a light blonde caramel forms. Add the cold butter cut into small pieces and the scraped vanilla bean. Pour the caramel into a cake tin lined with parchment paper. 

5. To assemble: Peel and core the apples. Cut each into even wedges and arrange them in a rosette over the caramel. Bake the apples at 180 C for 35 minutes. Remove from the oven and cover the apples with the puff pastry disc. Tuck the excess dough inward against the apples. Press the surface of the tart with your hand to ensure the pastry adheres and to remove any air pockets. Return the tart to the oven at 180 C for 25 minutes, until the pastry is golden. Unmould the tart while still warm by inverting it onto a serving plate.

6. Serve warm or cold, with a spoonful of Isigny cream or a scoop of vanilla ice cream.