Tarte Tatin

Instructions

1. Prepare the apples
   Peel, core, and halve the apples. Toss them with lemon juice to prevent browning. Mix the cinnamon, vanilla, and salt 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 turns a deep amber color, about 5-8 minutes. Stir occasionally to ensure even caramelization. Remove from heat.
3. Arrange the apples
   Carefully arrange the apple halves cut-side up in the caramel, packing them tightly in a circular pattern. Sprinkle with the cinnamon-vanilla mixture. Return to medium-low heat and cook for about 10-15 minutes until the apples begin to soften and absorb the caramel.
4. Prepare the pastry
   Preheat oven to 375°F (190°C). Roll out the puff pastry sheet to about 11 inches in diameter. Place the pastry over the apples, tucking the edges down inside the pan. 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 it rest for 5-10 minutes.
6. Invert the tart
   Place a serving plate larger than the skillet over the top. Using oven mitts, carefully but quickly flip the skillet and plate together to invert the tart onto the plate. If any apple pieces stick to the pan, simply place them back onto the tart.
7. Serve warm
   Allow the tart to cool slightly before serving. Slice into wedges and serve warm with a dollop of crème fraîche or a scoop of vanilla ice cream.