Make the Pâte Brisée: Combine Flour and Fleur de Sel in a food processor. Add cold Butter and pulse until mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 375°F (190°C).
In a 10-inch oven-safe skillet, melt Butter over medium heat and cook until browned and fragrant. Remove from heat and stir in Granulated Sugar until dissolved.
Cook over medium heat, without stirring, until the sugar melts and turns into a deep amber caramel. Carefully deglaze with Calvados, stirring to combine. Watch carefully as it may flame.
Remove from heat and immediately arrange Apple quarters tightly in a circular pattern over the caramel.
Sprinkle chopped Fresh Sage and Vanilla Bean Paste over the apples.
Roll out Pâte Brisée to slightly larger than the skillet diameter.
Carefully place Pâte Brisée over the apples, tucking the edges down inside the skillet. Dock the pastry with a fork.
Bake for 40-45 minutes, or until the pastry is golden brown and puffed.
Let cool for 15 minutes before inverting onto a serving plate. Serve warm with a dollop of crème fraîche.
Ingredients
8
2 1/2 cups315 gAll-Purpose Flour-French T55
1 1/2 cups340 gButter-European style, very cold and cubed
Make the Pâte Brisée: Combine Flour and Fleur de Sel in a food processor. Add cold Butter and pulse until mixture resembles coarse crumbs. Gradually add Ice Water, pulsing until dough just comes together. Flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat oven to 375°F (190°C).
In a 10-inch oven-safe skillet, melt Butter over medium heat and cook until browned and fragrant. Remove from heat and stir in Granulated Sugar until dissolved.
Cook over medium heat, without stirring, until the sugar melts and turns into a deep amber caramel. Carefully deglaze with Calvados, stirring to combine. Watch carefully as it may flame.
Remove from heat and immediately arrange Apple quarters tightly in a circular pattern over the caramel.
Sprinkle chopped Fresh Sage and Vanilla Bean Paste over the apples.
Roll out Pâte Brisée to slightly larger than the skillet diameter.
Carefully place Pâte Brisée over the apples, tucking the edges down inside the skillet. Dock the pastry with a fork.
Bake for 40-45 minutes, or until the pastry is golden brown and puffed.
Let cool for 15 minutes before inverting onto a serving plate. Serve warm with a dollop of crème fraîche.
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