MAKE THE ROUGH PUFF PASTRY (BEGIN THE DAY BEFORE, OR 2+ HOURS AHEAD)
Combine the flour and salt in a large bowl. Add the cold butter cubes and toss to coat in flour. Using your fingertips, flatten each butter cube into a rough flake — you want visible streaks and chunks of butter throughout, not a uniform crumb. Those butter pieces create the flaky layers when they melt during baking.
Mix the ice water and lemon juice together. Drizzle over the flour mixture, tossing with a fork until the dough just barely comes together. It will look shaggy and uneven.
Turn out onto a lightly floured surface and press into a rough rectangle. Roll out to about 8 x 16 inches. Fold into thirds like a business letter (first turn). Rotate 90 degrees, roll out again, and fold into thirds again (second turn). Wrap tightly in plastic and refrigerate for at least 30 minutes.
Repeat two more rolls and folds (turns 3 and 4). Wrap and chill for at least 1 hour, or overnight.


MAKE THE APPLE SORBET (SEVERAL HOURS OR DAY AHEAD)
Combine the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Add the chopped apples and simmer for 12–15 minutes until completely soft and falling apart.
Blend until very smooth, then pass through a fine-mesh sieve for a silky texture. Stir in the lemon juice. Cool completely, then churn in an ice cream maker according to manufacturer's instructions. Transfer to the freezer to firm up. If you don't have an ice cream maker, pour the mixture into a shallow container, freeze, and whisk vigorously every 45 minutes for 3–4 hours until smooth.
The Calvados is poured over the sorbet at the table, not churned into it.


PICKLE THE APPLE (AT LEAST 1 HOUR AHEAD)
Using a mandoline or very sharp knife, slice the Granny Smith apple into paper-thin rounds or half-moons (about 2 mm thick). Leave the skin on for color.
In a small saucepan, combine the cider, vinegar, sugar, and star anise. Heat until the sugar dissolves, then remove from heat and cool slightly. Pour over the apple slices in a bowl or jar. Refrigerate for at least 1 hour.


MAKE THE WHITE CHOCOLATE CRUMB
Preheat oven to 325°F (165°C). In a bowl, rub the cold butter into the flour until it resembles coarse sand. Stir in the chopped white chocolate and salt.
Scatter onto a parchment-lined baking sheet in a thin, even layer. Bake for 10–12 minutes, stirring once halfway, until lightly golden. The white chocolate will melt and create sweet, crispy clusters. Cool completely — it crisps as it cools. Break into small pieces.


MAKE THE BRANDY SNAPS
Preheat oven to 350°F (180°C). Line a baking sheet with parchment or a silicone mat. In a small saucepan, melt the butter, golden syrup, and sugar together over low heat, stirring until smooth. Remove from heat and stir in the flour, ginger, and Calvados until you have a smooth batter.
Drop level teaspoons of batter onto the prepared sheet, spacing them at least 3 inches apart — they spread significantly. Bake for 8–10 minutes until golden and lacy with small bubbles throughout.
Let cool on the sheet for 30 seconds until just firm enough to handle, then either leave flat for crispy shards or drape over a rolling pin or wooden spoon handle to curl. They firm up very quickly — work fast. If they harden before you can shape them, return briefly to the oven to soften.


BUILD AND BAKE THE TARTE TATIN
Preheat oven to 400°F (200°C). Peel and quarter all the apples, removing cores.
In a 9-inch (23 cm) ovenproof skillet or tarte tatin dish, melt the butter over medium heat. Add the sugar and stir until it dissolves and begins to turn a deep amber caramel, about 5–7 minutes. Add the vanilla seeds and Calvados (it will splutter — stand back). Stir to combine.
Remove from heat. Arrange the apple quarters tightly in the caramel in concentric circles, rounded side down, packing them close — they shrink during cooking. Place the Bramley pieces among the Braeburns so the tartness is distributed evenly.
Return the skillet to medium heat and cook the apples in the caramel for 10–12 minutes, basting occasionally, until they begin to soften and the caramel deepens in color.
Roll the chilled rough puff pastry out to a circle about ½ inch larger than your skillet. Drape it over the apples, tucking the edges down around the fruit. Pierce a few small holes in the top for steam to escape.
Bake for 25–30 minutes until the pastry is deeply golden and risen. The caramel juices should be bubbling around the edges.
Rest for 5 minutes, then place a serving plate over the skillet and invert confidently in one swift motion. Lift the skillet away. If any apple pieces have stuck, simply replace them.


PREPARE THE CAMEMBERT
Preheat the broiler (or increase oven to 425°F/220°C). Cut the Camembert into 6 thin wedges or small portions. Place on a parchment-lined baking sheet. Drizzle with honey and scatter with thyme leaves.
Bake or broil for 4–5 minutes until the cheese is golden, bubbling, and beginning to crisp at the edges. Use a ripe Camembert that feels soft and yielding when pressed — under-ripe Camembert turns rubbery when heated.


WHIP THE CRÈME FRAÎCHE
In a chilled bowl, whisk the crème fraîche with the powdered sugar and vanilla until it holds soft, billowy peaks. Don't over-whip — crème fraîche should be looser and more tangy than whipped cream.


ASSEMBLE THE PLATE
Place a warm slice of tarte tatin on each plate, pastry side down, caramelized apples facing up. Add a quenelle or small scoop of apple sorbet alongside. At the table, pour a generous splash of Calvados over the sorbet. Add a dollop of whipped crème fraîche, a piece of honey-baked Camembert (if using), and a brandy snap. Scatter a small handful of white chocolate crumb and arrange a few slices of cider-pickled apple for brightness and acidity.