Tarte Tatin

From Chocolate and Zucchini
-Short Pastry-
1 1/4 cup all purpose flour, sifted
1/2 cup sugar
1 stick of cold unsalted butter, cut into pieces
1/8 tsp fine sea salt
1-2 tbsp cold milk
In a food processor fitted with a plastic blade, pulse flour and sugar to combine. Add butter and salt, pulse until it forms coarse crumbs. Slowly add the milk, 1 tbsp at a time, until the dough reaches the desired consistency and forms a ball.
Turn out onto a floured surface and form a disk. Wrap in plastic wrap and refrigerate for 30 minutes.

-Salted Caramel-
1/2 cup packed light brown sugar
1 tbsp water
1/2 tsp fleur de sel
3 tbsp room temperature unsalted butter
In a heavy-bottomed sauce pan, combine water and brown sugar. Cook over medium low heat, DO NOT STIR. If you stir, the gods of caramel will smite you. Cook until sugar has melted and bubbles just begin to form on the surface, then quickly remove from heat. Add fleur de sel and butter, stir gently.

Butter the bottom and sides of a 9 inch round cake pan. Pour in the caramel, swirling the pan to coat the bottom. Arrange 2-3 peeled, sliced apples (I used Gala) around the pan, covering as much as possible.
Roll out the short pastry on a floured surface into a 10-11 inch round. Prick it all over with a fork, then pick it up (by rolling it around your pin) and slowly roll it on top of the apples. Tuck the sides in to the pan.
Bake at 350º for 45 minutes to one hour.
Remove from oven, let cook. Run a sharp knife along the edges to loosen sides. Carefully invert onto a serving platter or cake stand.
Note:
This cake would also be fabulous made with pears or plums, just something to think about.