Classic French Tarte Tatin with Caramelized Apples

Ingredients

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

Method

1. 01
   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. 02
   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. 03
   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. 04
   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. 05
   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. 06
   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.