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1
Preheat oven to 400 degrees F.
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2
To make the pastry, let the butter soften to room temperature and put it into a mixer on low speed.
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3
Pulse for 2 seconds before adding the egg followed by the water.
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4
Mix for a few seconds and then add the salt and the flour, keeping 2 tablespoons aside to add later in case the dough is too sticky.
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5
Work fast because the gluten in the flour makes the dough go elastic.
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6
Stop the mixer before the dough turns into a ball.
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7
Flatten the pastry and shape a circle about 6 inches wide.
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8
Place the pastry on a plate, wrap it in plastic wrap and leave in the refrigerator for 1 hour minimum to 24 hours.
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9
This lets the gluten relax and when you roll out the pastry it stays flat.
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10
Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish.
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11
Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing.
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12
Caramelize the sugar by placing the dish on a medium heat.
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13
Meanwhile, peel the apples, cut in 2 and remove the core.
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14
Cut them into 4 big pieces.
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15
Once the butter and sugar have caramelized take the pan off the heat.
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16
Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass.
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17
Sprinkle 2 tablespoons of sugar over the apples.
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18
Put the dish back on a heat diffuser for 15 minutes at a medium heat until the caramel starts bubbling up through the apples.
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19
Preheat the oven to 400 degrees F. Roll the pastry out and place over the apples folding it in at the edges.
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20
Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking.
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21
Bake for 20 minutes and then let it rest for 15 minutes.
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22
It is important that you do this otherwise the apples will fall apart when you turn it over.
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23
Take a dinner plate and put it over the baking tin.
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24
Turn it over.
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25
Slowly remove the baking tin.
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26
Serve lukewarm with vanilla ice cream, heavy cream or whipped cream.
