Tarte tatin revisitée de C.Michalak

Preheat the oven to 375°F (190°C).

Peel, core, and quarter the apples.

In a 10-inch oven-safe skillet, melt the butter over medium heat.

Add the sugar, vanilla extract, cinnamon, and salt to the skillet, stirring until the mixture is bubbly and caramelized.

Arrange the apple quarters in the skillet, cut side up, in a circular pattern, packing them tightly.

Cook the apples in the caramel for about 15-20 minutes, until they start to soften and caramelize.

Remove the skillet from heat and carefully lay the puff pastry over the apples, tucking the edges down around the apples.

Make a few slits in the pastry to allow steam to escape.

Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown.

Remove from the oven and let it cool for a few minutes before inverting onto a serving plate.

Serve warm, optionally with whipped cream or vanilla ice cream.

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