Apple Tarte Tatin

Instructions

1. Prepare the apples
   Peel, core, and halve the apples. Toss them with lemon juice to prevent browning. Mix cinnamon and nutmeg in a small bowl and set aside.
2. Make the caramel
   In a 10-inch cast-iron skillet or oven-safe pan, melt the butter over medium heat. Add the sugar and cook until it begins to caramelize and turns a golden amber color, about 6-8 minutes. Stir in the vanilla extract and a pinch of salt.
3. Arrange the apples
   Remove the skillet from heat. Carefully arrange the apple halves cut-side up in the caramel, fitting them tightly in a circular pattern. Sprinkle the cinnamon-nutmeg mixture over the apples. Return to medium-low heat and cook for about 15 minutes until the apples start to soften and absorb the caramel.
4. Prepare the pastry
   Preheat the oven to 375°F (190°C). Roll out the puff pastry sheet to about 11 inches in diameter. Place the pastry over the apples and tuck the edges down inside the skillet. Cut 4-5 small slits in the center of the pastry to allow steam to escape.
5. Bake the tart
   Transfer the skillet to the preheated oven and bake for 25-30 minutes until the pastry is golden brown and puffed. Remove from the oven and let cool for 10 minutes.
6. Flip and serve
   Place a large serving plate over the skillet and carefully but quickly invert the tart onto the plate. If any apples stick to the pan, simply place them back onto the tart. Serve warm with vanilla ice cream or crème fraîche if desired.