Apple Tarte Tatin with Calvados Caramel

**Make the Crust:** In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Caramelize the Apples:** Preheat oven to 375°F (190°C). In a 9-inch oven-safe skillet (cast iron is ideal), melt granulated sugar over medium heat, swirling occasionally, until it turns into a deep amber caramel (about 5-7 minutes). Be careful not to burn it.

Remove from heat and immediately add butter pieces. Swirl the skillet to melt the butter into the caramel.

Arrange apple quarters tightly in the skillet, overlapping as needed. Place the skillet over medium heat and cook for 10-15 minutes, until apples are slightly softened and caramelized on the bottom.

**Bake the Tart:** On a lightly floured surface, roll out the chilled dough into a circle slightly larger than the skillet. Carefully place the dough over the apples, tucking the edges down inside the skillet.

Cut a few slits in the dough to allow steam to escape. Bake for 30-35 minutes, or until the crust is golden brown.

**Make the Calvados Caramel (while tart is baking):** In a small saucepan, combine the caramelized sugar from the pan with the Calvados/Apple Brandy. Cook over low heat, stirring, until the caramel is smooth.

Stir in the heavy cream and vanilla extract. Simmer for 1-2 minutes, or until slightly thickened. Remove from heat.

**Invert and Serve:** Let the tart cool in the skillet for about 10 minutes. Place a serving plate over the skillet and carefully invert the tart. Some apples may stick to the pan; simply arrange them back onto the tart.

Drizzle the Calvados caramel over the tart. Sprinkle with flaky sea salt if desired. Serve warm.