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1
Blend flour, sugar and salt in processor.
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2
Add butter; cut in using on/off turns until mixture resembles coarse meal.
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3
Add 2 1/2 tablespoons water and blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry.
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4
Gather dough into ball; flatten into disk.
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5
Wrap dough in plastic; chill until firm enough to roll, at least 30 minutes.
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6
(Can be made 1 day ahead.
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7
Keep refrigerated.
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8
Let soften slightly at room temperature before rolling out.)
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9
Preheat oven to 400F.
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10
Fill large skillet with ice cubes; set aside.
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11
Combine sugar and butter in 10-inch-diameter, 2-inch-deep skillet.
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12
Cook over medium heat until mixture is deep amber and smooth, stirring often and almost constantly the last 3 minutes, about 16 minutes (after about 12 minutes, butter and sugar will separate and sugar will begin to melt and darken).
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13
Immediately place skillet onto ice to stop color from deepening.
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14
When caramel is cold and brittle, transfer skillet to work surface.
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15
Arrange apple wedges close together, rounded side down, in concentric circles atop caramel in pan.
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16
Press remaining apples, rounded side up, atop first layer.
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17
Roll out pastry on lightly floured surface to 12-inch round.
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18
Place pastry atop apples, tucking in edges around apples.
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19
Bake until pastry is golden brown and juices are bubbling at sides of pan, about 55 minutes.
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20
Let stand 5 minutes.
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21
Place platter over skillet.
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22
Using oven mitts as aid, hold platter and skillet together and invert tart onto platter.
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23
Rearrange any apples that may have become dislodged.
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24
Let stand up to 30 minutes.
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25
Brush apples generously with some warm Brandied Caramel Sauce.
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26
Serve tart, passing remaining sauce separately.
