First, make your rough puff pastry. Blend the flour, salt and 3 Tbsp of butter together. Then add the lemon juice, and gradually add the ice water until it sticks together, but isn’t tacky.
Roll out the dough into a large rectangle and put half of the grated butter on 2/3 of the rolled out dough. Fold the empty third on top of the butter, and then the final third on top of that like a folding a business letter. Then turn 90° and roll out again, put the other half of the grated butter on 2/3 of the dough and fold into thirds again. Repeat the 90° turn, roll out, and folding into thirds 3 more times for a total of 5 turns. Put your completed pastry into fridge to rest for at least a half hour.
Next is the caramel. Add the sugar and water into a large non-stick pan. Cook over medium heat until the sugar starts to turn an amber color. Do not mix! You want to keep a close eye on the the sugar and use a baster to drop some water droplets on any edges that look like they're starting to crystallize. This should stop the chain reaction.
Once the color starts turning, take off the heat and add in your cream. It will foam and it may seize up, just continue to mix until it calms down. Put it back on low heat and add the butter and vanilla. Once it's all incorporated your caramel is complete. Put about half of it into a large 12" skillet that you will be cooking your Tarte Tatin in.
Assemble your sliced fruit into a circle in the pan over the caramel. Then roll out your marzipan and place over the fruit. Roll out your puff pastry and cut into a circle slightly larger than the size of the skillet. Put over the fruit and tuck the sides down. Cut slits into the center of the pastry.
Bake at 400°F for 20-30 minutes. The puff pastry should be golden brown. Let cool down about 5-10 minutes and while it’s still warm, put a plate over the skillet and flip to invert the pastry. Eat warm!