In a mixing bowl, combine the flour and salt. Cut 6 tbs of the butter into the flour mixture until it resembles coarse meal with a few pea-sized pieces remaining. Sprinkle in 3 to 4 tbs cold water, a tbs at a time, tossing until the dough just comes together in clumps. Shape the dough into a disk, cover with plastic wrap and refrigerate at least 30 minutes.
Quarter peal and core the apples. In a frying pan, combine the remaining 5 tbs butter and sugar. Cook over medium heat until the butter is melted and the mixture is sizzling. Add the apples and stir until well coated. Cook, stirring frequently until the apples are soft and evenly cooked, about 15 minutes. Increase the heat to high. Continue cooking and stirring until the apples are a rich caramel-brown color, 15 to 20 minutes.
Heat oven to 425F. Butter a 9 inch pie pan. Arrange apples rounded side down in the pie pan. Scrape any remaining caramel over the apples. Roll dough to a round, slightly larger than the pan. Cover apples with dough, fold back excess. Press dough against side of pan just below the rim.
Bake until pastry is golden and apples are bubbling, about 20 minutes. Let stand 2 minutes. Invert tart onto a serving plate. Serve warm or cool.
Yield: A caramelized apple upside down pie.
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Cajun Country -- New Iberia, Louisiana