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TARTE TATIN

To make the pie crust, combine the flour and butter in a food processor until the mixture resembles breadcrumbs.  Add the remaining ingredients and when the mixture forms a ball, make a disk, wrap it in plastic and refrigerate for 30 minutes.  Preheat the oven to 450F.  In a 10-inch cast-iron frying pan melt the butter and 2/3 cup of the sugar.  Place the apple quarters in the pan rounded-side down.  Add the vanilla.  Over a moderately high heat, cook until the butter-sugar mixture caramelizes and becomes a rich golden-brown color.  Roll out the dough to a 1/4-inch thick and place it over the apples, tucking it in around the edges.  Prick the pie crust in several places with a fork.  Bake for 20-25 minutes, until the crust is golden-brown.  Rest the pan for 10 minutes after removing it from the oven.  Invert the pan over a serving platter.  Serve warm or at room temperature.
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For the pie crust:
1 2/3 cups flour
1/2 cup unsalted butter
2/3 cup sugar
1 egg, beaten
1/2 tsp salt

For the filling:
4 lbs apples, peeled, quartered, cores discarded
1 cup sugar
1 cup unsalted butter
1 tsp vanilla extract
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30
mn
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45
mn
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Center
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Desserts
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