Tarte Tatin

Ingredients

• 3/4 cup plus 1 tablespoon granulated sugar
• 2 tablespoons cider vinegar
• 1 vanilla bean, split lengthwise
• 4 tablespoons (1/2 stick) unsalted butter, cut into bits
• 2 pounds apples, peeled, cored, and quartered
• 1 sheet frozen all-butter puff pastry (from a 14-ounce package), thawed
• Choose a firm apple that stands up to baking without collapsing, such as Braeburn, Cortland, Golden Delicious, or a combination.

Steps

1. Heat the oven to 425°F. In a heavy-bottomed 10-inch ovenproof or cast-iron skillet, mix the 3/4 cup sugar with the vinegar. Scrape in the vanilla seeds, keeping the bean for another use. Over medium heat, stir until the sugar is fully dissolved, then continue over medium heat without stirring for 5 minutes, or until amber like a brown paper bag. Take off the heat, add 2 tablespoons butter, and swirl until melted. Leave to cool for 10 minutes.
2. Arrange the apples carefully over the sugar mixture in concentric circles, avoiding contact with the hot mixture. Distribute the remaining 2 tablespoons butter over the apples in dots.
3. Lay the puff pastry over the apples and tuck its sides down around them. Scatter the 1 tablespoon sugar over the dough. Bake for 25 minutes, or until the crust is golden brown and crisp and the juices in the pan are bubbling. Leave in the pan to cool for 10 minutes, then carefully invert onto a rimmed cake plate to serve.