Six medium apples, peeled and quartered, get arranged in tight concentric rings over a deep amber caramel until every inch of the skillet is packed with fruit. A quick homemade pastry, rolled thin and draped over the top, bakes into a golden, crackly lid that seals in all that caramelized apple juice. The whole thing gets flipped in one dramatic motion onto a serving plate, revealing glossy, tender apples glistening under a burnished crust. Vanilla and a pinch of salt round out the caramel so it tastes deep and nutty rather than just sweet. It's the kind of showstopper dessert that looks far more complicated than it actually is, and it holds up beautifully as a plant-based option for your table. Warm from the oven with a fork-tender bite, this one earns its spot in a vegan dessert rotation without any fuss.
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Make the pastry: Whisk together the flour, 1 tbsp sugar, and 1/4 tsp salt in a large bowl. Add the chilled butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp water only if the dough is too dry to hold when pressed. Turn the dough out, press it into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
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