250 grams white sugar 85 grams unsalted butter 1 teaspoon pure vanilla extract or vanilla paste
5-6 firm apples (peeled, halved, and cored)
Crème fraîche, whipped cream, or ice cream, for serving
Pastry
BLEND THE FLOUR WITH THE SALT AND BAKING POWDER. ADD IN THE COLD CUBED BUTTER AND USE YOUR FINGERS TO BREAK DOWN INTO SMALL PEICES. ADD THE WATER AND USE YOUR HANDS TO MIX LIGHTLY - JUST ENOUGH TO BRING THE DOUGH TOGETHER INTO A SHAGGY BALL WHEN SQUEEZED.
TRANSFER THE PASTRY TO A WORK SURFACE. PAT THE DOUGH INTO A DISK, WRAP IN PLASTIC AND REFRIGERATE FOR AT LEAST 30 MINUTES
Apples
SPREAD THE SUGAR EVENLY IN THE BOTTOM OF A 9-INCH CAST- IRON SKILLET OR NON STICK PAN. HEAT OVER MEDIUM HEAT, WATCHING CAREFULLY UNTIL THE SUGAR MELTS, TURNS GOLDEN BROWN AND JUST BEGINS TO SMOKE.
TURN OFF THE HEAT. IMMEDIATELY ADD THE BUTTER AND VANILLA. SWIRL UNTIL THE BUTTER HAS MELTE.
CAREFULLY ARRANGE THE APPLE HALVES IN THE SUGAR, ROUNDED SIDE DOWN. PACK THE APPLES CLOSELY TOGETHER
PREHEAT THE OVEN TO 375°
ON A LIGHTLY FLOURED SURFACE, ROLL THE PASTRY INTO AN 10-11 INCH ROUND.DRAPE THE FLAKY PASTRY OVER THE APPLES AND CAREFULLY TUCK THE EDGES OF THE PASTRY DOWN INSIDE THE PAN. PLACE ON A BAKING SHEET, PUT INTO THE HOT OVEN.
BAKE FOR 22-25 MINUTES, OR UNTIL THE PASTRY IS GOLDEN. TEST THE APPLES BY INSERTING A SKEWER THROUGH THE PASTRY- THEY SHOULD BE SOFT TENDER WHEN PIERCED REMOVE FROM THE OVEN AND ALLOW THE SKILLET TO REST FOR 3-5 MINUTES.
THE TARTE SHOULD STILL MOVE WHEN YOU JIGGLE THE SKILLET. CAREFULLY INVERT A PLATE OVER THE SKILLET THEN QUICKLY FLIP OVER SO THE APPLES ARE NOW FACE UP ON THE PLATE
SERVE WARM OR AT ROOM TEMPERATURE, WITH DOLLOPS OF CRÈME FRAÎCHE, WHIPPED CREAM, OR ICE CREAM
