Classic French Tart Tatin with Caramelized Apples

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 cup unsalted butter, chilled and diced
• 1 pinch salt
• 1 large egg, beaten
• 1 tablespoons cold water

• 6 medium Granny Smith apples, peeled, cored, and quartered
• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   To make the pastry dough, combine the sifted flour, sugar, and salt in a large bowl.
3. 03
   Add the diced butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
4. 04
   Mix in the beaten egg and cold water, a tablespoon at a time, until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
5. 05
   In a heavy ovenproof skillet, melt the butter for the caramel over medium heat. Add the sugar and cook until it turns a golden brown caramel.
6. 06
   Arrange the apple quarters in the caramel, cut side up. Cook for about 15 minutes, turning occasionally, until the apples are tender.
7. 07
   Remove the pastry dough from the refrigerator, roll it out on a floured surface to a circle slightly larger than your skillet.
8. 08
   Carefully place the rolled dough over the apples, tucking the edges down around the fruit.
9. 09
   Bake in the preheated oven for 25-30 minutes, until the pastry is golden brown and cooked through.
10. 10
    Let the tart cool for a few minutes, then carefully invert it onto a serving plate. Drizzle with vanilla extract and serve warm.