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1
To make dough (one day in advance, if possible, because it rolls better) combine flour, butter and sugar in food processor and work until butter is incorporated.
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2
Add egg and then work the dough until it comes together.
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3
Wrap in plastic and refrigerate overnight.
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4
Preheat oven to 425 degrees.
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5
Roll dough to about 13 inches in diameter.
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6
Trim excess with knife.
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7
Fold an inch of dough to the inside all around.
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8
Place it in a deep platter.
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9
Wrap in plastic and refrigerate until needed.
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10
In 12-inch sautee pan that can be put in oven, put 1/4 cup of butter, 1/3 cup of sugar, juice of one lemon and 1/2 cup of water.
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11
Cook over hot flame until caramelized, shaking pan frequently.
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12
Let cool for a few minutes.
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13
Peel, core and quarter apples.
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14
Arrange in a circle on top of caramel.
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15
Chop leftover apples and place on top.
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16
Place dough on top, press tightly against the apples and pinch the dough with fork.
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17
Bake in oven at 425 degrees for 40 minutes until dough is nice and brown.
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18
Take pan from oven and cook on top of stove until juices reduce to a thick brown syrup.
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19
Turn upside down on a platter.
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20
Place heavy cream in stainless steel bowl in freezer for 15 minutes.
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21
Take out and mix in a bowl the heavy cream, confectioner's sugar and vanilla.
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22
Whisk vigorously and quickly until whipped.
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23
Cut tart into 8 portions.
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24
Place one portion one each plate; spoon the creme Chantilly on the side.
