oven proof frying pan-large or med size
1 sheet puff pastry
5 apples-peeled, halved horizontally and cored
1/3 cup sugar
sprinkle sea salt
1/3 cup pear brandy or calvados
1 teaspoon vanilla- I use vanilla paste but a whole bean sliced and scrapped is good too.
2 tablespoons butter
flour for dusting
Dust a flat surface with flour and roll puff pastry large enough to cover your frying pan of choice.
Heat the frying pan, Add sugar, salt, brandy, and vanilla paste . Cook until caramel in color. Add apples and cook until caramel turns into toffee (a dark caramel color).
Turn off flame and carefully
Place puff pastry on top of apples. Tuck edges into pan.
Bake for 25 minutes or until pastry is golden brown.
Carefully invert pan onto serving plate unveiling your beautiful Tarte Tatin.
Serve warm or room temperature. Top with Vanilla ice cream to make it a true French treat.