Instructions

1. Heat the oven to 375°F. Roll out the pie crust dough to a little larger than 10 inches on a piece of wax paper and keep chilled in the refrigerator while you cook the apples.
2. Melt 8 tablespoons unsalted butter in a 10-inch stainless steel skillet over medium to medium-high heat, then stir in 1 cup granulated sugar. It will be grainy and clumpy at first, then start to dissolve into a syrupy liquid.
3. When the sugar and butter are bubbling, add the apples and sprinkle with 1/8 teaspoon kosher salt. No need to be fancy with how you arrange the apples now.
4. Cook the apples, stirring every few minutes, until the sauce darkens to a deep amber caramel color. This should take 12 to 15 minutes. Be sure to turn the apples as you stir them so they are coated with the caramel sauce. A good indication of when the caramel sauce is done is if a drip holds its shape on a cool plate.
5. Remove the pan of apples from the heat. With a fork and a spatula, turn the apples so their rounded surfaces are agains the bottom of the pan and arrange them in concentric circles. Remove the pie crust from the refrigerator and drape it over the hot apples. Be careful not to touch the hot caramel sauce! Tuck the edges of the pie crust into the pan and prick with a fork.
6. Bake for 20 to 25 minutes, until the crust is golden brown.
7. Set the tarte on a cooling rack and cool for 10 to 20 minutes.
8. Run a knife around the edge of the pie crust to separate it from the pan. Shake the skillet a few times to loosen the apples in the caramel sauce. Place a large plate over the top of the skillet. Using oven mitts, grip the plate and the skillet and swiftly turn them both over so the plate is on the bottom and the skillet is on top.
9. Gently lift the skillet away and re-arrange any stubborn apples that have gotten jostled out of place. Scrape any remaining caramel sauce from the pan and drizzle over the tarte.
10. Serve the tarte Tatin while it's still warm, topped with vanilla ice cream or a dollop of crème fraîche.