Caramelized Apple Tart

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   FOR CRUST: Whisk flour, sugar, and salt in a large bowl. Add butter and 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 refrigerate 1 hour. (Can be made 1 day ahead, keep refrigerated).

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   FOR FILLING:

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   Preheat oven to 350. Scatter butter cubes over bottom of 12-inch ovenproof skillet. Sprinkle sugar over. Arrange apple halves, cut side up over sugar (there will be some halves left over). Cut remaining apple halves into thin slices; tuck enough apple slices between apple halves to fill in aps. Heat skillet over med heat until sugar and buter melt. Cook, shifting pan often for even cooking, until sugar syrup is deep amber, tucking in more apples slices as more gaps form, about 45 minutes. Cool until bubbling stops, about 10 minutes.

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   Roll out crust on floured surface to 12-inch round. Place crust atop hot apples. Bake until crust is golden brown, about 35 minutes. Transfer to rack and cool at room temp.

5. 5

   Heat skillet over med-high heat 3minutes to loosen apple 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 becaome dislodged. Cut tart into wedges; serve with vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.