Tart turned with apples

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For the dough. Mix the flour, almond powder, and baking powder.
In another bowl, beat the butter with a whisk or mixer, add the sugar, vanilla sugar, salt and continue beating.
Add the yolks one at a time, add the solid mixture and mix everything well.
Roll out the dough between 2 baking sheets to a thickness of 1 cm.
Transfer to the freezer for 30 minutes.
Meanwhile: peel, core, and divide the apples into 4 equal parts.
In a pan, melt the butter, add the cinnamon and apple slices.
Cook on low heat for 5 minutes.
Let the apples cool completely.
For the Caramel. Melt the sugar in a saucepan, turn off the heat and add the butter. Mix with a spatula.
Pour the caramel into a 20 cm diameter pan. (if it is removable, line it with baking paper)
Arrange the apple slices until there is no empty space left in the mold.
Bake for 15 minutes at 180 °C.
Reduce the temperature to 170 °C and bake for another 20 minutes.
Remove the dough from the freezer, cut a ring with a diameter of 20 cm.
Add the dough over the apples, make a few holes and bake for another 30-35 minutes.
Turn the tart onto a platter and serve it both warm and cold.
Enjoy!