French caramel apple tart with butter crust

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1. Combine 100 g of the butter, the flour, egg, a pinch of salt, and water in a bowl and work into a smooth dough. Wrap in plastic wrap and refrigerate for at least half an hour. Peel the apples and cut them into wedges.
2. Tip: You can also slice the apples using the slicing side of a grater, as you would cucumbers for a salad. Melt the butter and sugar in a skillet and cook, stirring constantly, until caramel forms. Add the apples and simmer briefly.
3. Use a round silicone tart pan for best results. Grease it with a little butter, roll out the dough, and place it in the bottom of the pan. Arrange the apples on top and pour the remaining caramel over them. Bake in an oven preheated to 200°C (400°F) for about 35 minutes, until the top is golden.
4. Remove the tart from the oven and let it cool. Slice it as is, or invert it onto a large plate, drizzle the top with a little caramel, and add a scoop of vanilla ice cream.

Tip: Choose firm, tart apples so they do not turn mushy in the caramel. Add them when the caramel is golden brown; darker caramel would give the tart a bitter taste.

This recipe was translated from the Slovak original: Francúzsky jablkový koláč z krehkého cesta s karamelom