Oven, Stovetop, Frying pan, Peeler, Rolling pin, Round baking dish, Knife
Preheat the oven to 400°F. Wash & peel the apples. Cut them into quarters, removing the core.
Add half the butter & half the sugar to a pan over medium heat. Stir frequently, until it melts & caramelizes.
Cut the vanilla bean in half lengthwise. Scoop out the insides using a knife. Feel free to use vanilla extract, essence or paste instead. (Optional)
Once the caramel starts to darken in the pan, add the vanilla (optional) & the apples. Reduce the heat to low & cook for 15 min. Stir occasionally, but keep an eye on it to be sure it doesn't burn.
In a bowl, combine the flour, the rest of the butter (softened to room temperature), the rest of the sugar & a pinch of salt.
Mix with your hands until the dough forms a crumbly texture. Add the egg yolk & mix. Add dash or more of cold water, until the dough comes together to form a ball.
Flour your work surface. Roll out the dough to 1/4 inch thickness. Then roll it up on the rolling pin.
When the apples are lightly browned on the outside & slightly translucent, remove from heat.
Grease a cake pan or round baking dish. Place the vanilla bean in the bottom of the pan (optional).
Pour the apples & the caramel into the cake pan. Arrange the apples in a single layer.
Unroll the dough onto the top of the cake pan, folding in the edges. Prick a few times with a fork. Bake for 20 min at 400°F.
Remove from the oven & let cool for 5 min.
Place a large plate over the top of the cake pan. Hold it firmly in place, then quickly flip over the tart. Remove the cake pan. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Apple Tarte Tatin" contains 456 Energy, 24 g of Fat, 57 g of Carbohydrates, 4 g of Protein, 2 g of Fiber.