👩🍳 Instructions
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1
Preheat oven to 400°F (200°C). Peel, core, and quarter apples. Set aside. Thaw puff pastry.
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2
In a heavy, oven-safe 9 or 10-inch skillet, melt sugar over medium heat without stirring until edges caramelize. Swirl gently until fully melted and amber.
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3
Remove from heat. Carefully add cubed butter, swirling until melted and combined. Stir in vanilla extract and sea salt.
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4
Arrange apple quarters tightly in a single layer over the caramel in the skillet, cut side facing up.
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5
Return skillet to medium-low heat. Cook apples for 15-20 minutes, or until softened and caramel thickens.
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6
Roll out puff pastry slightly larger than the skillet. Carefully lay pastry over apples, tucking edges down into the sides of the pan. Cut a few small slits in the top for steam.
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7
Transfer skillet to preheated oven. Bake for 25-35 minutes, until pastry is puffed and deeply golden brown.
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8
Remove from oven. Let cool for 5-10 minutes. Place a large serving plate over the skillet, then, using oven mitts, swiftly flip the tart onto the plate. Gently lift the skillet. Serve warm with crème fraîche or ice cream.
💡 Notes
Best served warm shortly after baking. For best results, use firm, tart apples. If caramel seizes when adding butter, return to low heat and stir until smooth. Leftovers can be reheated in a low oven.
🥗 Nutrition (per serving)
Calories
420 kcal
Protein
3g
Total Fat
25g
Saturated Fat
15g
Carbs
48g
Fiber
4g
Sugar
32g
Sodium
180mg
Cholesterol
45mg
