Intensely flaky tart tatin

Techniques covered

• Dough proofing
• Kneading Viennese bread dough with a mixer
• Forming a glutinous network
• Shape a dough prior to the layering process
• Degassing a dough
• Shaping butter prior to the layering process
• Flour a work surface
• Encasing butter into a dough
• Preparing puff pastry
• Making puff pastry
• Making an apple ribbon
• Peeling a fruit
• Cutting apple rolls to the size of a pastry ring
• Creating a roll with apple ribbons
• Making a butter caramel
• Thickening with butter
• Slow-baking a fruit in the oven
• Cutting puff pastry
• Rolling out puff pastry
• Making puff pastry strips
• Making a flavored caramel
• Scraping a vanilla pod
• Deglazing
• Assembling a tart tatin in a ring
• Greasing a pastry ring
• Baking a tart
• Using a piping bag