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1
To make crust, whisk flour, 1/2 cup sugar, and salt in large bowl.
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2
Add 1/2 cup chilled butter cubes and egg yolks.
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3
Using fingertips, rub butter and yolks into flour mixture until coarse meal forms.
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4
Gently knead crust in bowl until ball forms, about 4 minutes.
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5
Flatten ball into disk.
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6
Wrap in plastic and 1 hour.
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7
(Crust can be made 1 day ahead and kept refrigerated.
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8
).
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9
Preheat oven to 350.
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10
For filling, scatter 1/2 cup butter cubes over bottom of a 12-inch ovenproof skillet.
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11
Sprinkle 1 cup sugar on top.
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12
Arrange apple halves, cut side up, over sugar (you will have some halves left over).
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13
Cut remaining apple halves into thin slices; tuck enough apple slices between apple halves to fill in gaps.
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14
Heat skillet over medium heat until sugar and butter melt.
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15
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.
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16
Cool until bubbling stops, about 10 minutes.
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17
Roll out crust on floured surface to an almost 13 inch round.
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18
Place crust atop hot apples, pressing in around apples at edges of pan.
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19
Bake in preheated oven until crust is golden brown, about 35 minutes.
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20
Transfer to rack and cool to room temperature.
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21
Heat skillet over medium high heat 3 minutes to loosen apple pie filling.
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22
Place large plate over skillet.
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23
Using oven mitts, hold plate and skillet together and invert, shaking gently to release tart onto plate.
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24
Rearrange any apples that may have become dislodged.
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25
Cut tart into wedges; serve with vanilla ice cream.
