Preparations

1. Preheat the oven to 160°C (320°F) 10 minutes before using.

Salted butter caramel

1. To make caramel, put granulated sugar in a saucepan and heat it over medium heat. As the edges of the pan start to turn caramel brown, tilt the pan or quickly mix it with a spoon to evenly caramelize the sugar.
2. Once the caramel is ready, add butter and mix it together. Initially, large bubbles may form, but they will quickly settle down. Once they start to settle, continue mixing until it reaches a creamy consistency.
3. Pour the caramel into the mold Wait 5 minutes for it to cool, then pour in half the olive oil (20 ml).

How to Use Vegetable Sheet Slicer

1. First, wash the apples and peel off the skin. Use a vegetable sheet slicer to create apple sheets.
2. Start by removing the handle-like part attached to the right side. Open the central blade attached to the spring mechanism, remove the thick needle, and place the apple on the base. Insert the needle into the core of the apple and reattach the previously removed handle part. It requires some force to firmly insert the tool into the apple, but press it firmly until it clicks into place for proper functionality.
3. Once the apple is properly set, lower the spring mechanism with the attached blade. Make sure that the small green switch is on the outer side (left side) when doing this.
4. Turn the handle to start creating apple sheets. Initially, only narrow sheets will be produced, so you don't need to use this part.
5. As you continue turning, the width of the sheets will gradually widen. Start using the sheets from that point. When you reach the core of the apple and it becomes visible, replace the apple with a new one.

Apple dough

1. Take the apple sheets and tightly roll them to create a center. Then, continue connecting the apple sheets one by one to form a large spiral shape.
2. Once the spiral of apples reaches the size of the mold, gently place it into the mold. Pour the remaining olive oil (25ml) over the apples in the mold.
3. Bake in the preheated oven at 160°C (320°F) for about 45 minutes to 1 hour.
4. Remove from the oven and gently press down on the top with a spatula or a flat utensil to even out the height. Then, place a round cooking sheet cut to fit the shape of the apples on top of the apple layer, and place a slightly smaller cake pan or heat-resistant container on top of it. Bake for an additional 30 minutes to 45 minutes at 160°C (320°F) until the top develops a browned crust.
5. Bake until it reaches this level of browning. Once it's done baking, allow it to cool at room temperature. Ideally, let it sit overnight.

Pie crust

1. Spread out the pie sheet and roll it out with a rolling pin if necessary. Since the apple part is heavy, the pie sheet should be slightly thicker than 0.5mm / 0.02 inches. (The pie sheet I bought this time was very thin, so I layered two sheets together to make it thicker). Hollow out a round shape about 1cm / 0.4 inches larger than the mold (To allow for some baking shrinkage).
2. Preheat the oven to 180°C (356°F). Bake for about 20 minutes. (Using a Silicone mesh baking mat for baking is recommended as it helps prevent excessive shrinkage of the pastry.)
3. If the pastry starts to puff up during baking, place a baking rack on top to prevent excessive rising and ensure a compact and firm pastry crust.
4. Using a knife, gently insert it along the sides of the pan to loosen the apple pastry from the mold. Carefully remove the apple pastry from the mold.
5. Place the baked pie on top of the apple pastry, then invert it so that the apple pastry is now on top. Your tart tatin is now ready!