To make the dough, in a food processor, pulse the flour, salt and baking powder together.

Add the butter and pulse until the mixture looks like coarse cornmeal.

With the motor running, add just enough ice-cold water so that the dough forms into a loose ball.

On a floured work surface with a floured rolling pin, roll the dough out to a 12-inch circle.

Use your rolling pin to roll up the dough and unroll over the tart pan.

Press dough into the corners and pinch tightly on the edges. Do not worry if the edges look ragged. It is important to pinch tight because this will keep the dough from shrinking.

In a large, heavy ovenproof skillet over medium heat, melt the butter until foamy. Add the granulated sugar and cook, stirring occasionally, until it starts to caramelize and turn light brown, about 5 minutes.

Stir in the apples, orange zest, cloves, and cinnamon until the apples are well coated.

Cook, stirring occasionally, until the apples start to brown, about 10 minutes.

Preheat the oven to 400°F.

Bake the tart shell until the dough is very lightly brown, about 15 minutes.

Whisk the cream, egg yolk, honey, and vanilla together then put aside.

Remove the tart shell from the oven and arrange the apple wedges in a circle.

Pour cream mixture over and bake for 15 minutes, or until the cream is set.