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1
To make the crust, place the flour, sugar and salt in a food processor and pulse just to combine.
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2
Add the butter and pulse until most of the butter is incorporated into the flour.
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3
Add the yolk mixture and pulse until mixture just begins to come together.
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4
Gather the dough into a ball, flatten into a disk, wrap in plastic and refrigerate.
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5
To make the filling, place the sugar in an 11-inch ovenproof skillet over medium-low heat.
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6
When the sugar begins to melt, stir until it melts completely and turns into a caramel-colored syrup.
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7
Remove from the heat.
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8
Toss the apples with the melted butter and rosemary.
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9
Arrange the apples in the skillet on top of the syrup in 2 layers, making concentric circles; put the first layer in core side down and the second layer core side up.
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10
Place over medium heat and cover the skillet.
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11
Cook for 5 minutes.
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12
Uncover and cook for 10 minutes.
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13
Set aside to cool.
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14
Preheat the oven to 350 degrees.
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15
Roll the dough out into a circle slightly larger than the skillet.
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16
Place the dough over the apples and fold in the extra dough, pressing it against the skillet to form a seal.
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17
Bake until the crust is lightly browned, about 30 minutes.
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18
Let stand for 10 minutes.
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19
Quickly but carefully invert the skillet over a large plate or platter.
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20
Serve warm with creme fraiche or vanilla ice cream.
