An upside-down apple tart in the Tatin style, with caramelized fruit and a buttery shortcrust that turns crisp after inversion. Served warm or at room temperature, it balances deep amber caramel with tender apples that still hold their shape.
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Combine the all-purpose flour, 11.7647% of the white sugar, and all the salt in a bowl. Add 75% of the unsalted butter, very cold and diced, and rub it into the flour until coarse crumbs form. Add the cold water gradually, just until the dough holds together when pressed.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 25 minutes. It should become firm enough to roll without sticking while remaining flexible.
Peel the apples, cut them into quarters, and remove the cores. Keep the pieces large and similar in size so they can soften during caramelization without turning into applesauce.
Place the remaining 88.2353% of the white sugar in a wide saucepan and cook over medium heat until it becomes a deep amber caramel, about 5 to 7 minutes. Briefly remove from the heat and carefully add the remaining 25% of the butter. Add the apples and cook over medium-low heat for 12 to 15 minutes, turning gently, until partially tender and thoroughly coated in caramel.
Using oven gloves, carefully pour the caramel into a round pan and pack the apples tightly, rounded-side down. Fill any gaps with smaller pieces and pour the remaining caramel over them. Let rest for 10 minutes while preheating the oven to 200°C.
Roll the chilled dough into a disk slightly larger than the pan. Lay it over the apples and tuck the edges down between the fruit and the pan. Make 3 small slits in the center with a paring knife to let steam escape.
Bake at 200°C for 30 minutes, until the pastry is deeply golden and crisp and the caramel bubbles around the edges. Remove the pan with oven gloves and rest for 10 minutes, long enough for the caramel to settle without hardening.
Run a paring knife around the edge. Place a large serving plate over the pan, hold both firmly with oven gloves, and invert in one confident motion. Carefully lift away the pan and replace any apple pieces that remain stuck. Serve warm or at room temperature.
