The apples are peeled and pitted. Then bring 700ml of water with the sugar and vanilla to the boil and blanch the apples in it. Let it steep for at least 5 minutes.
For the bottom all ingredients are put in a bowl and knotted.
For the caramel, bring the sugar to the boil with a sip of water. When the water has evaporated, the sugar will start to caramelize. Then add the butter and salt, season to taste - done.
Put the caramel in a tart form, spread the apples on top and finally pour the rolled-out dough over it.
Pierce a few holes with a fork and bake in the oven at 180 degrees for 35 minutes. Then let the tart cool down for 6 minutes, then turn it out.