Tarte Tatin

Ingredients:

• 6 firm apples, such as Granny Smith, Pink Lady, or Honeycrisp
• 55 g softened butter
• 1 cup of sugar
• A pinch of salt
• Seeds of 1 vanilla pod
• Juice of half a lemon
• 1 sheet chilled puff pastry
• Whipped cream for serving

Preparation:

1. Preheat oven to 220°C. Peel and core the apples and cut into quarters.
2. Butter the bottom of a 12-inch ovenproof nonstick skillet. Mix together the sugar, salt, and vanilla until the seeds are evenly distributed. Sprinkle the sugar mixture evenly over the skillet. Squeeze in the lemon juice.
3. Place the apple quarters on top, cut-side up. Remember, the bottom will become the top, so the pie will look beautiful. Place the pan over medium heat and cook until the sugar melts, caramelizes, and begins to thicken. During this process, the apples should release their juices, so this may take 10 to 15 minutes. If the juices begin to darken, reduce the heat slightly.
4. While the apples are cooking, remove the puff pastry from the refrigerator. Use a knife to cut out a circle large enough to cover the apples in the pan. Keep the dough in the refrigerator.
5. Once the sugar has caramelized, place the dough circle over the apples, carefully tucking the edges in. Transfer the pie to the oven and bake until the dough is puffed and golden brown, 15-20 minutes. Let rest for 10-15 minutes.
6. Carefully transfer the tarte tatin to a serving platter. Serve with whipped cream.