6 to 8 large, firm-fleshed apples, preferably Braeburn, or Honeycrisp, Granny Smith
6 Tbsp salted butter, very soft
2/3 cup granulated
1 vanilla bean, halved and scraped
fleur de sel or flaky sea salt (if desired)
1 sheet all-butter puff pastry
Prepare the apples:
At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple. Peel and quarter the apples. Use a small sharp knife or small scoop to trim the cores and seeds from the center of each apple. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This step is key and helps reduces the amount of liquid in the tart. Don’t worry if the apples turn brown; they will be browned during the cooking anyway.)
Make the Tarte:
On a floured surface, roll out the puff pastry about 1/8-inch thick. Place the pan you are using upside-down on the pastry and use the tip of a sharp knife to cut out a circle around the edge of the pan. Place pastry on sheet in refrigerator while preparing the apples.
Pre-heat oven to 450 degrees. Thickly coat the bottom of a 10-inch heavy ovenproof skillet or cast iron pan, with butter. Sprinkle sugar evenly on top. Melt the butter over medium heat, with the sugar and add vanilla bean scrapings. Stir and cook for about 5 minutes, until the sugar has dissolved and the liquid starts to simmer. Add the apple quarters, stir to coat and turn the heat to low.
Cover with a large sheet of foil or parchment paper (to keep the steam inside), cook for 20 minutes until the apples are tender (but not mushy), stirring occasionally and basting the liquid in the pan on top of the apples. Always be sure to place the foil back after each stir.
With a slotted spoon or spatula, transfer the apple quarters to a cooling rack and sprinkle evenly with the fleur de sel (if desired). Bring the heat to high and simmer the remaining liquid until it turns into a golden caramel. Remove pan from the heat. Take the crust out of the fridge.
When cool enough to handle with your fingers, place the apple quarters back into the skillet (over top the caramel) in a circular, flower pattern, with the “outside of the fruit” side down. Cover with the crust and tuck the edges of the crust into the pan around the fruit. Poke four tiny holes into the crust with a knife (for the steam to escape while baking).
Bake for 10 minutes in the pre-heated oven. Turn the oven down to 375 and bake for 20 more minutes, until the crust is golden.
Transfer the tart to a cooling rack for 5 minutes, and flip upside down onto a serving plate using oven gloves or kitchen towel to protect your hands. Do not wait any longer before you flip it, or the caramel will harden and stick to the bottom of the pan).
Cut in wedges and serve warm with vanilla ice cream, or crème fraîche.
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