• Prepare the short crust pastry in advance.
• Peel and core the apples. Cut them in half.

Preheat the oven to 350° F.

1. Generously butter a large cast-iron or ovenproof skillet and spread brown sugar evenly. Place butter pieces on the brown sugar. Add the vanilla extract. Sprinkle with cold water.

2. Allow this to begin to become a light coloured caramel, and quickly place the apples in the skillet in a concentric circle. Place a heavy plate or cover over the apples so that they are well contained and close to eachother (they shrink as they loose their water!).

* Every time the juices of the apple with the caramel threaten to overflow over the sides of the skillet, empty them into a small pan on the side and use this later to create a natural glazing for your Tart Tatin
*Never put a spoon into the caramel as it is melting, it will crystallize! If it does crystallize, don't worry ,the juice from the apple will solve it all, just add the apples!

3. Cook over low-medium heat until the apples are golden brown and soft (careful that they do not burn!), remove the pan from the heat.

4. Spread the short crust pastry or puff pastry on a large sheet of floured aluminum foil. Form a circle a little bit larger than the tart pan.

5. Turn the foil sheet upside down over the apples. Remove the foil sheet and tuck down the borders of the crust against the borders of the pan.

6. Pirece everywhere with a fork and bake for 25 minutes or until the pastry is totally cooked through.

7. While baking, put the juices on high heat and let boil until reduced to a nice light caramel glazing.

8. Once out of oven, place on a platter when still hot and allow to cool. Once cool brush with the glaze for a shiny finish!