Tarte Tatin.

Directions

1. Peel, core, and cut the apples into evenly-sized wedges. Toss the apple slices with lemon juice to prevent browning.
2. Preheat the oven to 190°C. In an oven-safe skillet or heavy-bottomed pan, add the sugar until it dissolves and turns into a golden color, then stir in the butter over medium heat, cautious not to burn it. Stir in the vanilla extract and a pinch of salt for depth of flavor.
3. Arrange the apple slices in a circular pattern over the caramel in the skillet. Overlap the slices slightly for a decorative look. Cook the apples in the caramel for 5-7 minutes. Sprinkle a few tablespoons of sugar on top.
4. Roll out the puff pastry slightly to fit the skillet size. Carefully lay the puff pastry over the apples, tucking the edges down the sides of the skillet. Prick the pastry with a fork.
5. Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed.
6. Let the tart cool for 5-10 minutes in the skillet. Place a large plate or serving platter over the skillet and quickly flip it over to invert the tart. Be careful of the hot caramel. Let the tart cool slightly before serving. Optional: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.