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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Do not overmix.
- 3
Chill the Dough
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Prepare Apples
Peel, core, and cut the apples into quarters. Toss them with lemon juice and set aside.
- 5
Make the Caramel
In a heavy oven-safe skillet, melt the unsalted butter over medium heat. Stir in the brown sugar and cinnamon until dissolved and bubbly.
- 6
Add Apples to Caramel
Arrange the apple quarters in the skillet, cut side up, and cook for about 10 minutes until they start to soften.
- 7
Add Vanilla Extract
Drizzle the vanilla extract over the apples, ensuring they are coated in caramel.
Assembly and Baking
- 8
Preheat Oven
Preheat your oven to 375°F (190°C).
- 9
Roll Out Dough
On a floured surface, roll out the chilled dough into a circle that is slightly larger than the skillet.
- 10
Cover Apples
Carefully place the rolled-out dough over the apples, tucking the edges down into the skillet.
- 11
Bake
Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
- 12
Invert the Tart
Remove from the oven and let it cool for 5 minutes. Then, place a plate over the skillet and carefully invert the tart onto the plate.
- 13
Serve
Serve warm, optionally with whipped cream or vanilla ice cream.