Tarte Tatin

Prepare the apples: Peel, core, and halve the apples. Cut each half into 2 or 3 wedges, depending on the size of the apples. Toss the apple wedges in lemon juice to prevent browning and set them aside.

Make the caramel: In a heavy, oven-safe frying pan (preferably cast iron, around 23cm in diameter), melt the butter over medium heat. Once melted, add the sugar and stir gently to combine. Cook the mixture over medium heat, stirring occasionally, until it forms a smooth, golden caramel, which should take about 5-7 minutes. Be careful not to let it burn—aim for a rich amber colour. Once ready, stir in the vanilla extract and a pinch of sea salt, if desired.

Cook the apples in the caramel: Arrange the apple wedges in the skillet, starting from the centre and working outward, packing them tightly. Cook the apples in the caramel over medium heat for about 15-20 minutes, turning them occasionally to ensure they are evenly coated in the caramel and begin to soften and brown. Once the apples are tender, remove the skillet from the heat and allow it to cool for a few minutes.

Prepare the puff pastry: Roll out the puff pastry on a lightly floured surface to about the size of your skillet (roughly 23cm in diameter).

Top the apples with pastry: Lay the sheet of puff pastry over the apples, gently tucking the edges down around the apples inside the skillet. The pastry should cover the apples completely.

Bake the tart: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed up.

Flip the tart: Remove the skillet from the oven and let it sit for about 5 minutes to allow the caramel to set slightly. Carefully place a large plate over the skillet, hold it tightly, and flip the tart over in one swift motion. The apples should now be on top, beautifully glazed with the caramel.

Serve: Allow the tart to cool slightly before serving. Serve it warm with a dollop of whipped cream, crème fraîche, or a scoop of vanilla ice cream, if desired.