Pineapple Tarte Tatin

Directions

1. Heat the oven to 400°F with the rack in the lower third of the oven, preferably with a baking steel or stone on the rack. Have ready a 12-inch oven-safe skillet, preferably cast iron. Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the puff pastry into a circle about 13 inches wide. Dock the dough all over with a fork. Use the rolling pin to gently transfer the dough and unfurl it onto the prepared baking sheet. Let chill while you work on the fruit.
3. Melt the butter in the skillet over medium heat. If using the vanilla bean, rub the seeds into the sugar. Stir in the cinnamon (if using) and the salt. Sprinkle the sugar mixture evenly over the pan and let melt for 15 to 30 seconds. Stir to help dissolve the sugar, then continue to cook without stirring until the mixture begins to caramelize, 4 to 5 minutes. You can swirl the pan occasionally to keep the heat distributed and the mixture browning evenly, but avoid stirring it.
4. When the mixture has caramelized, swirl to evenly coat the whole base of the pan. Turn off the heat and carefully arrange the pineapple in an even layer; be sure to pack it in as tightly as possible, evenly overlapping slightly, as it will shrink while it cooks and you don’t want too many gaps between the fruit after baking.
5. Gently drape the pastry over the fruit, folding in a little at the edges to encase the pineapple. Transfer the pan to the oven and bake until the pastry is very golden brown, 25 to 30 minutes. Remove from the oven and let cool for 5 minutes.
6. Invert the skillet onto a serving platter or cutting board to unmold the tarte tatin. Let cool for 5 minutes more before serving.