Tarte Tatin with apples

Ingredients:

• 220 g unsalted butter, chilled
• 1 and 3/4 cups premium flour + extra for dusting
• 6 Golden Delicious apples (about 1 kg)
• Juice of 1 lemon
• 1.5 cups granulated sugar
• Vanilla ice cream, for serving

Preparation:

1. Line two baking sheets with parchment paper. Coarsely grate 220 g (1 cup) butter onto one of the baking sheets. Combine the butter and flour and spread it into an even layer on the prepared baking sheet. Freeze until the butter is firm, about 30 minutes.
2. In a large bowl, combine flour with 0.5 teaspoon salt. Stir in the frozen butter pieces. Slowly pour in 0.5 cups of ice water and beat with a fork until small pieces form and the dough just begins to come together, being careful not to overmix.
3. Place the dough on a floured work surface and roll it out into a circle 30 cm in diameter and 0.5 cm thick. Transfer to another prepared baking sheet and refrigerate until ready to use.
4. Preheat oven to 190°C.
5. Meanwhile, peel, core, and halve the apples. Halve all but one half of the apples again. Pour the lemon juice into a large bowl and toss the apple pieces with the lemon juice; set aside. Finely dice the remaining 110 g (8 tbsp) butter; set aside.
6. Sprinkle sugar over the bottom of a large ovenproof skillet and heat over medium heat, stirring frequently, until the sugar melts and turns amber brown, about 6 minutes. Remove the skillet from the heat and stir in the butter cubes until a smooth caramel forms (the sugar will begin to bubble as you add the butter).
7. Place half an apple, cut side up, in the center of the pan. Arrange the remaining apple quarters, rounded side down, in a tight circle around the center apple, leaving as little space between the apples as possible (if there's too much space between the apples, the pie will break when you remove it from the pan).
8. Place a circle of dough on top and carefully fold the edges around the apples. Prick the dough with a fork. Bake until the apples are cooked through and the dough is golden brown, about 1 hour. Let cool in the pan for 5 minutes, but no longer, or the caramel will harden and make the pie very difficult to remove.
9. Place a serving platter or cake stand upside down on the pan. Using oven mitts, carefully invert the pan to invert the cake onto the platter. Slice and serve with vanilla ice cream.