Tarte Tatin (The Best)

Preparation

• Flaky Shortcrust Pastry

  • In a bowl, combine the flour and salt. Using your fingertips, incorporate the butter into the flour until flaky. Gradually add the water and vinegar, mixing just until the dry ingredients are moistened, making sure to leave pieces of butter intact. Add more water as needed. The dough will be soft and sticky.
  • On a floured work surface, roll the dough out to form an 11 x 8-inch (28 x 20 cm) rectangle. With a pastry brush, remove any excess flour. Fold the dough in 3 widthwise. Fold the dough in half lengthwise to form a square. Cover with plastic wrap. Refrigerate for 45 minutes or until firm (see note).

• Apples

  • With the rack in the middle position, preheat the oven to 375°F (190°C).
  • In a 9-inch (23 cm) cast iron skillet, arrange a circle of apples, rounded-side down, around the outside edge, overlapping them slightly. Continue to arrange the apples in tight concentric circles to cover the entire bottom of the skillet. Set aside.
  • In a small pot, bring the sugar and water to a boil. Cook, without stirring, until an amber caramel forms. Remove from the heat.
  • Using a whisk, gradually add the butter, vinegar and vanilla seeds to the caramel. Watch out for splattering. Stir until smooth.
  • Pour the caramel uniformly over the apples. Transfer the skillet to the oven and bake for 35 minutes.

• Assembly

  • Meanwhile, on a floured work surface, roll out the chilled dough to form a 12-inch (30 cm) square. Using a 12-inch (30 cm) round plate as a guide, cut out a circle of dough. Refrigerate the circle of dough on the plate while the apples bake.
  • Remove the apples from the oven, being careful not to spill any liquid. Place the circle of dough over the apples, tucking the edge of the dough inside the skillet. Continue to bake for 45 minutes.
  • Remove the skillet from the oven. Tilt the skillet slightly to verify the quantity of liquid remaining. The liquid should be very thick and syrupy, but not completely evaporated. If there is too much liquid, continue to bake, checking on the quantity of liquid every 5 minutes. Remove the skillet from the oven and let cool for 10 minutes.
  • Run a thin blade between the apples and the skillet. Flip the tarte out onto a serving plate. Be careful, the handle of the skillet will still be hot. Let the tarte cool for 30 minutes.
  • Cut the tarte into wedges. Serve with vanilla ice cream or whipped cream, if desired. Although the pie will keep for 2 days in the refrigerator, it is best enjoyed warm the same day it is made. If refrigerated, let sit out at room temperature before serving.