French Tarte Tatin with Caramelized Apples

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and diced
• 1 cup ice water
• 1 teaspoon salt

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

Method

1. 01
   In a medium bowl, combine sifted flour and salt. Add diced butter and mix using a pastry cutter until the mixture resembles coarse crumbs.
2. 02
   Gradually add ice water, one tablespoon at a time, mixing with a fork until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
3. 03
   Preheat the oven to 375°F (190°C).
4. 04
   In a heavy oven-proof skillet, melt butter over medium heat. Stir in sugar and cook until it turns a golden caramel color, about 5 minutes.
5. 05
   Arrange apple quarters in a circular pattern over the caramel in the skillet. Cook for an additional 10 minutes, occasionally basting the apples with the caramel.
6. 06
   Remove dough from the refrigerator. Roll out on a lightly floured surface to a circle slightly larger than the skillet.
7. 07
   Place dough over the apples, tucking in the edges around them. Make a few small slits in the dough to allow steam to escape.
8. 08
   Bake in the preheated oven for 30-35 minutes until the crust is golden brown.
9. 09
   Remove from the oven and let cool for 5 minutes. Carefully invert the tart onto a serving platter.
10. 10
    Drizzle with vanilla extract before serving, if desired.