<b>Some helpful hints:</b>
*Suggested apples are: Fujis, Criterions, Winesaps, or Northern Spies. Jonagolds or Golden Delicious will work too, but if you used them, sprinkle the apples with 2 teaspoons of lemon juice right before you put the pastry over them. Otherwise, you won't get the proper taste.
*The 3 rules of Tarte Tatin:
1. Leave the apples in quarters and fit as many into the pan as possible.
2. The caramel must be good, rich, and dark, which will only happen through long, slow, cooking.
3. The tart MUST be served warm, otherwise it is considered inedible!
Now the recipe:
1-¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
4 ounces cold unsalted butter, cut into pieces
¼ cup very cold water
1 cup sugar
½ fresh vanilla bean, or 1 used vanilla bean