Classic Tarte Tatin

Steps

1. Make the crust: combine flour, sugar and salt in a large bowl. Add cubed butter and rub together with fingers until crumbly with pea-sized butter bits remaining.
2. In a small bowl, whisk egg yolk with lemon juice, then add to the flour mixture. Mix until dough comes together into a ball, adding 1 tbsp water if too dry.
3. Wrap dough in plastic film and chill for at least 30 minutes (up to 24 hours).
4. Peel, core and cut apples into quarters, tossing them in a bowl with lemon juice to prevent browning.
5. In a 9-10 inch cast iron skillet, melt butter over medium heat with sugar and scraped vanilla bean. Cook about 5 minutes until sugar dissolves and mixture simmers.
6. Add apple quarters to the skillet, stir to coat, and reduce heat to low.
7. Cover with foil and cook 20 minutes until apples are tender, stirring occasionally and basting with the liquid.
8. Transfer apples to a cooling rack with a slotted spoon and sprinkle with fleur de sel. Increase heat to high and simmer remaining liquid until it becomes golden caramel, then remove from heat.
9. Preheat oven to 430°F (220°C).
10. Roll out chilled dough on a floured surface into a 12-inch circle.
11. Arrange apple quarters back into the skillet over the caramel in a circular pattern, outside-of-fruit side down.
12. Cover apples with the rolled crust, tucking edges into the pan, and poke four small holes in the crust to vent steam.
13. Bake 10 minutes at 430°F (220°C), then reduce oven temperature to 375°F (190°C) and bake 20 more minutes until crust is golden.
14. Let tart cool on a rack for 5 minutes, then flip upside down onto a serving plate while still warm.
15. Serve warm, optionally with crème fraîche, or serve chilled.