Although the crust of a tarte Tatin isn't the first thing you notice, it's an important foil for the apples, providing a buttery, flaky platform.
Put the flour, sugar, and salt in a food processor and whirl to blend. Add the butter and pulse until the mixture looks like fine meal. In a cup or small bowl, whisk together the egg yolk, the vanilla, and 2 tablespoons of the water. Add this to the flour and butter and pulse for a few seconds, just long enough to let the dough pull together; add a little more water if needed. Dump the dough onto a lightly floured surface and work it with the heel of your hand, pushing it away from you and then gathering it up with a dough scraper, until the dough is very pliable. Press the dough into a ball, cover with plastic wrap, and chill until firm, 15 to 30 minutes.
nutrition information (per serving):
based on ten servings;
sat fat g