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1
To make the dough, in the bowl of a food processor, combine the flour, sugar and salt and pulse twice.
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2
Add the butter and pulse until pea-size crumbs form, 10 to 12 pulses.
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3
Add the ice water and pulse until the mixture just comes together, 10 to 12 pulses.
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4
Transfer the dough to a work surface and shape into a disk.
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5
Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours.
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6
Line a baking sheet with parchment paper.
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7
On a lightly floured work surface, roll out the dough into a round about 1/4 inch thick.
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8
Lift and turn the dough several times as you roll to prevent sticking, and dust the surface and the rolling pin with flour as needed.
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9
Trim the dough into a 10-inch round and place on the prepared baking sheet.
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10
Refrigerate until ready to use.
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11
Preheat an oven to 425F
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12
To make the filling, in a bowl, stir together the apples, lemon juice and 1/2 cup of the sugar.
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13
Transfer to a colander and let stand for 20 minutes.
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14
In a 9-inch ovenproof saute pan over medium-high heat, melt the butter.
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15
Add the remaining 1 cup sugar and stir with a wooden spoon until combined.
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16
Cook, stirring occasionally, until the mixture becomes a bubbly caramel brown, 10 to 15 minutes.
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17
Stir briskly for a few seconds if the butter separates from the caramel.
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18
Remove the pan from the heat.
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19
Arrange the apple slices in the pan so they are overlapping and are fanned out.
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20
Set the pan over medium heat and cook until the apples are tender, about 20 minutes, pressing down on them occasionally so the juices bubble up around the fruit.
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21
Remove the pan from the heat and set on a baking sheet.
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22
Place the pastry on top of the apples and trim the edges, leaving a 1-inch overhang.
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23
Tuck the overhanging pastry into the sides of the pan.
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24
Cut 4 steam vents in the top of the pastry.
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25
Bake until the top of the crust is golden, about 20 minutes.
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26
Remove the pan from the oven and let stand for 5 minutes.
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27
Using a pot holder, gently shake the pan from side to side to loosen the apples.
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28
Place a plate or cake stand over the pan and quickly invert the pan and plate together.
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29
Lift off the pan, letting the syrup drip over the tarte tatin.
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30
Let cool for at least 30 minutes before serving.
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31
Cut the tarte tatin into slices and serve with salted caramel ice cream.
