Spiral Tarte Tatin

Organise all the necessary ingredients.

In the tarte tatin mould, melt the butter until foamy.

Add the castor sugar and vanilla sugar.

Combine with a spatula...

... and cook until you obtain a brown caramel. Make sure the caramel doesn't burn to avoid a bitter taste. Set aside.

Using the strip slicers, cut one apple into a thin, long strip.

Shape the apple strip into a roll.

The result should look like this.

Repeat the operation with the other apples. Roll each apple strip...

... and so on...

Carefully transfer the apple roll into the tarte tatin mould...

... and place on the stove to cook the apples. Cook for a good 10 minutes over medium heat. The caramel shouldn't burn since the apples will release water during cooking.

In the meantime, roll out the hazelnut pastry with a rolling pin...

Using a mousse ring Ø 24 cm, cut a disc of pastry with a knife. Set aside.

... and pour the olive oil over the surface of the apples;

Cover the apples with the pastry disc.

Tuck in the pastry between the apples and the sides of the mould.

Bake in the oven preheated at 180°C (gas 4) for about 40 minutes.

When cooked, take the tart out of the oven...

... and place on your kitchen worktop.

While the tart is till hot, carefully release from the mould onto a round baking sheet. Place the round baking sheet over the pastry and using a towel, flip the mould upside down quickly. Hot juice might leak out so make sure you don't get burnt.

The mould should now be on top.

The tarte tatin is ready. The olive oil used earlier ensures the apples are nice and glossy but you won't taste it at all. Tarte Tatin is delicious served cold or warm, with a scoop of vanilla ice cream or crème fraîche. Enjoy!