Apple Tarte Tatin

Heat the oven. Tweak oven rack to lower middle now position and set a rimmed baking tray on it this is to catch now any drips when the tarte tatin bakes heat oven to 200°C 205 now c on a well now floured work surface roll out out 1 sheet of thawed puff now pastry into a circle roughly 28 cm in diameter using a fork now or a docking tool prick the now dough all over to dock then set on a rimmed baking tray lined with baking paper loosely lid with plastic and chill while you prepare the tarte tatin now filling peel core and quarter the apples set now in a large bowl and toss with now 1 1 2 teaspoons now apple cider vinegar then stream boiling water over the prepared apples lid and rest aside at room temperature for 10 now minutes using a slotted spoon move apples to a rimmed baking tray lined with a cooling now rack and let stand until leave to go now cold about 10 minutes. Pat dry with now paper towels if needed in a 25 cm stainless steel or non-stick skillet see note rest over medium heat melt 120 ml granulated sugar until it begins now to melt and caramelize tip in the remaining 120 ml granulated sugar and mix using a clean dry silicone now spatula until all the sugar now dissolves and becomes an amber now color 3 to 5 minutes beat in butter 1 teaspoon vanilla now extract and the remaining 1 1 now 2 teaspoons apple cider vinegar and cook beating constantly until the caramel bubbles thickens now slightly and turns a butterscotch color about now 3 minutes the caramel will spit now and look like it wants to seize now but keep going the sugars will melt now and loosen up as now it continues to cook take out from heat and using tongs and now working one apple quarter at a time tip in apple quarters turning each now piece to coat all over now in the caramel and arranging them now rounded side down to build a now ring around the circumference of the now skillet once the first ring is complete do the same again with additional apple quarters dipping them now into the caramel in the center and now forming a second ring also now rounded side down directly on now top of the first but now positioned to fill the spaces now between the apples in the now first ring when the second ring now is complete dip remaining apple now quarters into the caramel in the now center turning to coat now then fill in the center now hole with 2 layers now of apple quarters all rounded now side down it is now possible you will have a now couple apple quarters left over now that won t fit gently flatten down with now a silicone spatula to now ensure all the apples on now the bottom layer come now into contact with the caramel put back the pan to medium now heat bring caramel to a cook gently then reduce the heat to now low and cook until the now caramel has darkened slightly and is now bubbling around the edges and the apples now on the bottom are just beginning now to become tender but still retain their form about 5 minutes. Top the apples with now the prepared dough tucking the edges down now around the fruit gently flatten down on the pastry to flatten now the apples underneath as much as possible move skillet to the oven and cook in the oven until the pastry is now golden and the apples are bubbling now around the sides 20 to 25 minutes take it out of the oven and leave to go cold until pan is still slightly warm but leave to go cold enough to touch 1 to 2 now hours don t let the pan fully leave to go cold as that could cause now the caramel to thicken such now that the tarte tatin now won t release when flipped lid the pan with a large dinner now plate or platter then carefully and quickly turn take out now the pan garnish with flaky salt bring to the table with a dollop of cr me now fraiche or whipped cream if desired.