Classic Apple Tarte Tatin

Add the sugar and water to a light-bottomed pan or directly to your oven-safe skillet. Heat over medium heat until the sugar starts to bubble and melt.
Keep heating until the sugar turns into a golden-brown caramel. At this point, immediately remove from heat and stir in the butter, salt, and vanilla extract to stop the caramel from turning darker. Stir until fully combined and transfer to a 9-inch tart pan (or leave the caramel in the iron-safe skillet if you used that).
Let cool while you prepare the apples and the shortcrust pastry.

Peel the apples and cut them into quarters. Remove the core and seeds. Heat the butter in a non-stick skillet over medium heat.
Once melted, add the quartered apples and cook for 5-7 minutes, stirring regularly. You want the apples to be just slightly softened, so do not overcook them.
Transfer the apple to a plate and let them cool for at least 10 minutes.

Add the flour, salt, and cubed cold butter to a mixing bowl. Using a pastry cutter or your hands, mix the butter with the flour until it has a sandy texture. Add one tablespoon of cold water and mix again until it forms a dough. If the dough looks too dry, add more cold water, one teaspoon at a time, until it's not crumbly anymore.
Place the dough on a piece of parchment paper. Slightly flour the dough and flatten it into a 1/4-inch thick round using a rolling pin. The round should be slightly larger than your tart dish. Transfer the rolled-out dough to the refrigerator while you arrange the apples.

Preheat oven to 400 °F (200°C).
Arrange the quartered apples tightly into the tart pan or skillet over the layer of caramel. You want the apples to be packed as they will slightly reduce in volume during baking. Using your hands, slightly press the apples to make sure there is little to no gap between each.
Cover the apples with the rolled-out shortcrust pastry and tuck down the edges into the pan. Brush the pastry with melted butter and prick it a few times using a knife. Make a small hole in the center of the pastry to let the steam escape during baking.
Bake for 35-40 minutes or until the crust is golden brown. Let the tart cool for 35-40 minutes. To remove some of the juice: very carefully drain the excess caramel juice by tilting the pan at a 45° angle over your sink. Keep your hand on the shortcrust pastry to prevent the tart from flipping. Next, you can flip the tart completely over a serving plate.
Serve warm as is or with vanilla ice cream or a dollop of coconut cream. This Tarte Tatin will keep for up to 4 days in the refrigerator and can be enjoyed chilled or at room temperature.