Make the pastry first, as you will want to chill it while you make the filling. Combine the flour, sugar, salt and butter in a food processor. Combine until resembling cornmeal. Then gradually add the butter until it has combined but roughly so. Remove from the food processor, roll into a round disc, cover in plastic wrap and place in the refrigerator for 30 minutes.

While the apples are soaking in the caramel sauce on the stove (before they go into the oven), roll out the dough. Using a smidge of extra flour and sugar to spread underneath the dough so that it doesn't stick to the surface (I used a pastry sheet - see the Show Notes for links to one). Roll it out to one inch larger in diameter than the dish you will be using.

After the apples have cooked for 20 minutes, remove them from the stove and place the dough on top, tucking in the sides with the handle-end of a spatula or wooden spoon. Cut a few steam holes in the top, and then place in the oven.

Using a stove-top and oven safe dish, or a classic Tatin dish (cast iron works well also), add the sugar, lemon and vanilla over medium heat until beautifully amber in color. Mix from time to time, but watch consistently for about 5-7 minutes.

Add the butter gradually and melt into the caramel sauce, keeping the sauce warm so that the butter will melt. Once the butter has melted, bring the sauce back to medium heat for the apples.

Quarter, core, peel and slice the apples into 1/8ths, or in a size you would prefer.

Put the backside of the apples down or sideways into the caramel sauce that is on medium heat on the stove. It is entirely up to you how you place them in the sauce. Cook on the stove-top for 20 minutes over medium-high heat. Let the sauce bubble a bit - simmer as you are cooking the apples and softening as the sauce soaks into them.

Using a baster from time to time (this is a trick I learned from Julia Child's cookbook) to layer the sauce over the tops of the apples that are not sitting into the sauce.

After 20 minutes, remove from the heat and place the dough on top.

Place in a 425 degree oven for 25 minutes or until golden brown.

Remove from the oven and let sit for about 5-10 minutes to cool, but not harden.

Place a serving dish or platter that is larger than the tatin dish on top of the tatin dish. Flip gently with two hands, but quickly.

With hot pads, gently lift up one side of the tatin dish and let the steam release itself. Then remove the pan. To make sure any loose juices don't spill where they are not wanted, make sure you have placed your dish on top of an area that as space to receive any drips.

Mix 6 tablespoons of either Crème Fraîche or Mascarpone Cheese with 1-2 tablespoons of sugar. Mix to taste. Other options: Chantilly cream (mix 1 cup heavy cream with 1 tablespoon sugar and 1/2 teaspoon vanilla extract until soft peaks form); vanilla gelato or ice cream.

Add a dollop on each serving and enjoy with a hot cup of something you love. Enjoy!