Ingredients
Pâte brisée:
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1 cup (240 milliliters) flour
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1/8 teaspoon (0.5 milliliters) salt
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1/2 cup (120 milliliters) + 2 tablespoons (30 milliliters) unsalted butter, chilled and cut into small pieces
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3 tablespoons (45 milliliters) cold water
Filling:
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3 Granny Smith apples
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3 tablespoons (45 milliliters) water
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3/4 cup (180 milliliters) sugar
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1/4 cup (60 milliliters) butter, softened
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5 centimeter piece of vanilla bean, seeds only
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1/2 cup (120 milliliters) crème fraîche, for serving
Directions
- Peel the apples. Cut each apple into thin slices, and remove the core and seeds. Reserve apple slices.
- In a new bowl, sift flour and salt.
- Add butter pieces.
- Using your fingers or a pastry cutter, incorporate the butter into the flour until the size of gravel.
- Add water and combine until the dough forms.
- Turn onto the counter and roll out into a circle.
- Cover with plastic wrap and chill in the fridge a few hours.
- To make the filling, add water to a 25 centimeter skillet.
- Add sugar and agitate to start to dissolve.
- Put skillet on the heat and cook until sugar completely dissolves and turns amber.
- Add butter and vanilla and stir in.
- Place apple slices in skillet with care, and put on low heat.
- Cook for a further three minutes.
- Take it off the heat.
- Remove chilled pâte brisée from fridge.
- Roll out into a circle and prick all over with a fork.
- Top skillet with pastry.
- Bake at 375 F (190 C) for 35 minutes or until crust is golden.
- Take out of oven and invert.
- Serve warm topped with crème fraîche.