Tarte Tatin with Apples from the Loire Valley

1.Preheat your oven to 180°C (350°F).

2.Peel, core, and quarter the apples. Toss them with lemon juice to prevent browning.

3.In a heavy, ovenproof skillet (about 25 cm or 10 inches in diameter), melt the butter over medium heat. Add the sugar and stir until it dissolves and begins to caramelize, turning a golden brown. This should take about 5-7 minutes.

4.Remove the skillet from the heat and carefully arrange the apple quarters in a circular pattern over the caramel, rounded side down. Pack them tightly as they will shrink during cooking.

5.Return the skillet to medium heat and cook the apples for about 10 minutes, occasionally spooning the caramel over them to ensure they are well-coated.

6.Remove the skillet from the heat. Add the vanilla extract and a pinch of salt over the apples.

7.Roll out the puff pastry on a lightly floured surface to slightly larger than the skillet. Carefully place the pastry over the apples, tucking the edges down the sides of the skillet.

8.Place the skillet in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and crisp.

9.Remove the skillet from the oven and let it cool for about 5 minutes. Carefully invert the tart onto a serving plate, ensuring the caramelized apples are on top.

10.Serve warm, optionally with a scoop of vanilla ice cream or a dollop of crème fraîche.