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1
In a 10-inch oven-safe saute pan, press your room temperature butter into an even layer that covers the entire bottom of the pan. It should be about 1/8- to 1/4-inch thick and you should not see any of the bottom of the pan.
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2
Sprinkle your sugar all over the butter in an even layer, then do the same with all of your spices.
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3
Split the vanilla bean, and scrape all seeds onto the sugar. Also, place the whole bean in.
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4
To arrange the apples, start on the outside of the ring and with the curved side of the apple facing out, place apples slightly overlapping in rings working your way until you get to the center. You can push them gently into the butter to help then stay.
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5
Over medium heat, cook the apples and sugar. This will take about 30 minutes. Keep rotating the pan and gently pressing the apples down as they cook. You want the apples to soften and the sugar to turn a brown caramel. Adjust your heat if the caramel is cooking too quickly. You will know you are done when the apples are soft and caramel is less liquid and stickier.
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6
Remove from heat and let cool. (You can stop here and this, once cool, can be kept in fridge for up to 2 days.)
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7
For Short Pastry: Add the flour, sugar, and salt to the food processor. Pulse a few times to mix.
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8
Add the cubed butter and pulse until the dough is pea-sized.
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9
Add the egg and vanilla and pulse until dough comes together in a ball.
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10
Remove and shape into disc. Wrap in plastic and store in refrigerator until ready to use, or for about 15 minutes.
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11
Preheat oven to 375u00b0F.
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12
Roll out your dough on a floured surface to about 1/4-inch thick, and then lay over the apples.
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13
Fold over edges so they sit within the pan. If you are doing this right after you cook the apples, be careful!
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14
Bake for about 30 minutes until dough is brown.
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15
Remove from oven and let sit for 5 minutes.
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16
Here, be very careful, as you need to invert the tart before it cools or the apples will stick to the pan. With a large, platter with a small lip, invert tart and rearrange any apples that have stuck to pan or dislodged.
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17
Remove the vanilla bean and serve with a big dollop of creme fraiche or whipped cream.
