Tarte Tatin

Serves 8

prepPreheat oven to 400°F / 200°C
prepLine a sheet pan with parchment paper
2 cups / 270 g all-purpose flour, plus more for dusting	Mix flour, salt & baking powder	Pinch in butter until pea-sized crumbles	Knead in ice water until shaggy dough	Cut, stack & press dough 8 times, chill 1 hr	Roll dough to 12-inch circle, drape over apples	Bake 400°F / 200°C, 35–40 min until golden	Cool 10 min, invert onto plate & serve with ice cream
1 teaspoon kosher salt
1 teaspoon baking powder
6 oz / 170 g cold unsalted butter, cubed
1/2 cup / 125 ml ice water
3 lbs / 1.3 kg Honeycrisp apples (about 8 medium), peeled, quartered, and cored	Toss apples with sugar, cinnamon & salt	Roast apples 400°F / 200°C, 25–30 min	Arrange roasted apples in caramel
1/4 cup / 50 g granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3/4 cup / 150 g granulated sugar	Heat sugar until amber, 4–6 min	Stir in butter, vanilla & salt
4 tablespoons / 2 oz / 55 g cold unsalted butter, cubed
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
vanilla ice cream, for serving

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