Classic French Tarte Tatin with Caramelized Apples

Ingredients

• 1 1/4 cups all-purpose flour sifted
• 1/2 cup unsalted butter cold, diced
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3-4 Granny Smith apples peeled, cored, and quartered
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter
• 1 tablespoon lemon juice freshly squeezed

Instructions

1. 1 In a large bowl, combine sifted flour, 1/4 cup sugar, and salt. Add diced cold butter and blend using a pastry cutter until the mixture resembles coarse crumbs.
2. 2 Add 2-3 tablespoons of ice water, one tablespoon at a time, mixing until the dough begins to hold together. Form it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. 3 Preheat your oven to 375°F (190°C). In a 9-inch ovenproof skillet, melt 1/4 cup butter over medium heat. Add 1/2 cup sugar and stir until the sugar dissolves and turns a light caramel color.
4. 4 Arrange the apple quarters tightly in the skillet, rounded side down. Cook for 10 minutes, occasionally basting with the caramel. Drizzle lemon juice over the apples.
5. 5 Roll out the chilled dough on a lightly floured surface until it's large enough to cover the skillet. Place the dough over the apples, tucking the edges inside the skillet.
6. 6 Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Let the tart cool for 5 minutes, then carefully invert it onto a serving plate.