2 1/2 cups all-purpose flour, plus extra for rolling
1 teaspoon salt
1 teaspoon granulated sugar
1 cup unsalted butter, very cold, cut into 1/2 inch cubes
4 to 6 tablespoons ice water
In a bowl, combine flour, salt and sugar. Cut in butter using two knives or a pastry blender. Slowly sprinkle in water as the dough is mixed. When dough forms, knead into a flat ball. Chill until ready to use.
Roll dough until 1/8 inch thick. Cut into eight 3-inch rounds.
Apple Filling
6 tablespoons unsalted butter
3/4 cup granulated sugar
1 vanilla bean, split
6 medium apples, peeled, cored and quartered
In a pan over medium-high heat, melt butter. Add sugar and vanilla bean and mix until combined. Toss in the apples. Cook over medium-high heat until the apples become translucent. Remove from heat and strain apples, reserving apples and syrup. Return syrup to pan and cook over medium-high heat until golden. Add apples to caramel and toss to coat. Remove from heat.
Preheat oven to 350 degrees Fahrenheit.
Using 3-inch tart pans, place three apple slices in each pan. Place pie dough round on top of apples in each pan. Bake for 15 minutes. Serve warm.
