Tarte Tatin

1. Make the dough: In a large bowl, stir the flour, salt, and baking powder to combine. Add the butter and, using your fingers, pinch the butter into the flour mixture until pea-sized crumbles form. Using your hand, knead in the water until a shaggy dough forms. Transfer to a clean work surface. Using a bench scraper (or chef’s knife), cut the dough in half, then stack the two halves and press down with your hands to flatten into a round disk. Repeat this cut and press process, dusting with flour as needed to prevent sticking, for a total of 4 times. Cover in plastic wrap and refrigerate the dough for an hour.

2. Cook the apples: Preheat the oven to 400º. Line a sheet pan with parchment paper.

3. In the prepared sheet pan, toss the apples with the sugar, cinnamon, and salt to coat. Arrange the apples cut-side down. Roast for 25-30 minutes, until just tender. Let cool on the pan.

4. Make the caramel: In a 10-inch ovenproof skillet, heat the sugar over medium high heat. Cook, stirring often, until amber in color, 4-6 minutes. Working quickly, remove from the heat and stir in the butter, followed by the vanilla and salt. Arrange the roasted apples in concentric circles cut-side up over the caramel in the skillet, shingling to fit.

5. Transfer the chilled dough to a lightly dusted surface. Roll into a 12-inch circle, dusting with more flour as needed. Drape over the apples, tucking the edges of the dough into the pan.

6. Bake for 35-40 minutes, until golden brown and bubbling. Remove from the oven and let cool for 10 minutes.

7. Serve the tarte Tatin: Place a large plate over the top of the pan and use a kitchen towel or oven mitts to invert together. Carefully remove the pan to reveal the tarte Tatin, then slice and serve with vanilla ice cream or crème fraîche.