Tarte Tatin

Instructions

1. 1

   Preheat oven to 400°F. Remove puff pastry from refrigerator and let sit at room temperature for 10 minutes.

2. 2

   Peel, core, and quarter the apples. Toss with lemon juice to prevent browning and set aside.

3. 3

   In a 10-inch oven-safe skillet, melt butter over medium heat. Add sugar and cook, stirring constantly, until the mixture turns a deep amber caramel color, about 8-10 minutes. Remove from heat immediately.

4. 4

   Stir vanilla, salt, and cinnamon into the caramel. Arrange apple quarters tightly in concentric circles over the caramel, standing them on their edges and packing them closely since they will shrink during cooking.

5. 5

   Return skillet to medium heat and cook for 15-20 minutes, gently pressing apples down occasionally, until they soften and absorb some caramel.

6. 6

   Roll out puff pastry to a 12-inch circle. Drape pastry over the apples, tucking edges down around the fruit inside the pan. Pierce the top several times with a knife to allow steam to escape.

7. 7

   Bake for 25-30 minutes until the pastry is deep golden brown and puffed. Remove from oven and let cool for 5 minutes.

8. 8

   Place a serving plate over the skillet and, in one confident motion, flip the tarte onto the plate. Rearrange any apples that may have shifted. Serve warm with crème fraîche or vanilla ice cream.