Tarte Tatin

Ingredients:

1/2 cup butter, frozen
1 cup flour
1/4 cup sugar
1 teaspoon salt
zest of 1 lemon
1 egg
6 granny smith apples
1/2 cup butter
3/4 cup sugar
1 tablespoon lemon juice
1/2 sprig rosemary
1 vanilla bean

Grate the frozen butter into the flour and toss together. Add the sugar, salt, lemon zest, and egg. Mix until it gathers into a ball, adding water as needed. Roll into a flat circle and refrigerate.

Combine sugar and butter in a saucepan and allow to caramelize and slightly thicken. Add a few drops of lemon juice, the rosemary, and vanilla beans. Set aside.

Peel and core the apples. Cut into six sections. Cut each of these sections into three pieces. Toss in lemon juice.

Remove rosemary from the caramel. Pour the caramel into a baking dish. Arrange the apples chunks over and roll out the dough on top. Make a few holes in the dough.

Bake 35-40 minutes at 375 until crust is golden. Remove from oven and allow to set for about 10 minutes before flipping over into a serving dish.

Serve warm with vanilla ice cream.