SIMPLE TARTE TATIN

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the sugar and vanilla bean seeds in a small bowl. Using your hands, press the butter as evenly as you can into a 10-inch ovenproof skillet and sprinkle the vanilla sugar on top.
• Arrange the apple halves standing upright, with the rounded sides facing outward, in a tight concentric circle around the skillet. Repeat until the skillet is completely filled.
• Place the skillet over medium heat and cook until a golden brown caramel forms, 20 to 30 minutes. It's ok if the caramel is a little patchy. Remove the skillet from the heat and let cool for a few minutes.
• Meanwhile, roll the pie dough 1/8 inch thick on a lightly floured work surface. Roll onto a rolling pin then unroll it over the skillet. Carefully tuck any overhanging dough inside the skillet.
• Bake until the apples are bubbling and the crust is golden brown, about 20 minutes. Let cool to room temperature, then carefully flip onto a serving dish. Cut the tarte tatin into wedges and serve with whipped cream.
• Combine the flour, sugar, salt and butter in a food processor. Pulse until the chunks of butter are broken down to the size of peas and the flour feels like wet sand.
• Add 1/4 cup of the ice water and process until the dough comes together easily. If the dough immediately clumps apart, pulse in 2 more tablespoons of ice water at a time. Remember, you can always add more water but not more flour, so be careful not to add too much water at once.
• Divide the dough in half and shape each into a ball. Loosely wrap each ball in plastic wrap and flatten the dough into a disk about 1 inch thick. Refrigerate for at least 30 minutes and up to overnight.