|Flour||200 Gram (1 3/4 Cups)|
|Butter||113 Gram (1/2 Cup)|
|Apples||12 , mixed (Granny Smith And Golden Delicious)|
|Powdered sugar||450 Gram (2 Cups)|
|Butter||57 Gram, melted (4 Tablespoon)|
|Lemons||2 , juiced|
For the crust, place flour, butter, sugar, and lemon zest in a food processor, and process until blended.
Add the egg yolks and brandy and process until the dough forms a ball.
Remove from food processor and shape dough into a disc.
Wrap in plastic and refrigerate until chilled, about 1 hour.
For the filling, preheat oven to 375°F (180°C).
Peel, core and slice each apple into 8 even slices.
Sprinkle the bottom of a 12" (30 cm) ovenproof, nonstick skillet with some of the powdered sugar.
Place some of the apples in a decorative pattern on the powdered sugar.
Repeat with additional layers of powdered sugar and apples until apples are all layered.
Drizzle the lemon juice, butter, and vanilla over the apples.
Cover the pan and place it on the stove over low heat.
Allow the apples to cook gently until the sugar in the bottom has started to caramelize.
(This may take longer if the apples are watery.) Meanwhile, roll out the pastry dough into a round, slightly larger than the apple pan, about 1/8" (3 mm) thick.
Refrigerate until apples are chilled.
Cover the apple mixture with the pastry dough and bake 15 to 20 minutes.
Remove tarte from the oven and invert onto a plate.