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1
Cut one half cup of butter into small chunks and chill thoroughly.
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2
Combine the flour, powdered sugar, and salt in the food processor.
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3
Add the chilled butter and process until the mixture resembles coarse crumbs.
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4
Add the egg and pulse for several seconds until the dough comes together.
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5
Turn out onto the counter and shape into a disc.
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6
Wrap tightly with plastic wrap and refrigerate thirty minutes.
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7
Meanwhile, melt the remaining half cup of butter in 9-inch skillet with the granulated sugar over medium heat, stirring occasionally until the caramel begins to brown and turn amber gold.
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8
Increase the heat to medium high and add the apple slices.
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9
Saute until slightly transparent, about five minutes.
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10
Remove from the heat and arrange the apples in a rosette pattern in the skillet (it may be easiest to transfer most of the slices to a bowl and add them back in as the rosette is formed.)
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11
Set aside and preheat the oven to 425.
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12
Unwrap the chilled dough and sprinkle generously with granulated sugar.
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13
Gently roll into a ten to twelve inch circle, using sugar liberally on the work surface to prevent the pastry from sticking.
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14
Carefully roll the dough around the rolling pin and transfer to the top of the caramelized apples.
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15
Tuck the crust around the edges of the skillet to seal in the apples, folding the excess over.
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16
Bake until the crust is golden brown, about twenty to twenty five minutes.
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17
Let the skillet cool for an additional twenty minutes before carefully running a knife around the edge to loosen the pastry.
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18
Place the serving plate over the top of the skillet, invert and remove the skillet.
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19
Gently rearrange any apples stuck to the skillet back into the pastry.
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20
Serve the tarte tatin warm with vanilla ice cream.
