Caramelized Apple Tart by Fiaschetteria Toscana - flour

Method

• To make crust, whisk flour, 1/2 cup sugar, and salt in large bowl.
• Add 1/2 cup chilled butter cubes and egg yolks.
• Using fingertips, rub butter and yolks into flour mixture until coarse meal forms.
• Gently knead crust in bowl until ball forms, about 4 minutes.
• Flatten ball into disk.
• Wrap in plastic and 1 hour.
• (Crust can be made 1 day ahead and kept refrigerated.
• ).
• Preheat oven to 350.
• For filling, scatter 1/2 cup butter cubes over bottom of a 12-inch ovenproof skillet.
• Sprinkle 1 cup sugar on top.
• Arrange apple halves, cut side up, over sugar (you will have some halves left over).
• Cut remaining apple halves into thin slices; tuck enough apple slices between apple halves to fill in gaps.
• Heat skillet over medium heat until sugar and butter melt.
• Cook, shifting pan often for even cooking, until sugar syrup is deep amber, tucking in more apple slices as more gaps form, about 45 minutes.
• Cool until bubbling stops, about 10 minutes.
• Roll out crust on floured surface to an almost 13 inch round.
• Place crust atop hot apples, pressing in around apples at edges of pan.
• Bake in preheated oven until crust is golden brown, about 35 minutes.
• Transfer to rack and cool to room temperature.
• Heat skillet over medium high heat 3 minutes to loosen apple pie filling.
• Place large plate over skillet.
• Using oven mitts, hold plate and skillet together and invert, shaking gently to release tart onto plate.
• Rearrange any apples that may have become dislodged.
• Cut tart into wedges; serve with vanilla ice cream.