Classic French Tarte Tatin

Peel, core, and quarter the 200 gr Green apples, then toss them thoroughly in a bowl with the ¹/₄ tbsp Lemon Juice to preserve their color.

Roll out the 75 gr Puff pastry on a lightly floured surface, trim it into a round disc roughly 18 cm wide, prick several vents with a fork, and rest it in the refrigerator.

Scatter the 30 gr Sugar evenly over the base of an oven-safe skillet and heat over medium heat until it melts into a smooth, amber-colored caramel.

Whisk the 20 gr Butter, 1 ml Vanilla Extract, and ¹/₄ tsp Table salt into the molten caramel until fully melted and glossy.

Arrange the prepared apple quarters tightly in concentric circles rounded side down into the caramel, dust with ¹/₂ tsp Ground Cinnamon, and simmer over low heat for 10 minutes until slightly softened.

Remove the pan from the heat, lay the chilled pastry disc centered over the hot apples, and carefully tuck the outer edges down between the fruit and the skillet rim.

Bake in a preheated oven at 190°C (375°F) for 25 minutes until the pastry is puffed, deeply golden, and crisp.

Allow the tart to rest undisturbed for 5 minutes, place an inverted plate securely on top, and invert swiftly in one movement to reveal the caramelized apples.