-
1
Preheat the oven to 425 degrees F.
-
2
Peel and core the apples, then cut them into quarters.
-
3
Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet.
-
4
Mix the sugar, salt and vanilla together to evenly distribute the caviar.
-
5
Sprinkle the sugar mixture evenly over the butter.
-
6
Squeeze over the lemon juice.
-
7
Place the apple quarters cut-side up on top.
-
8
Remember, the bottom will become the top so make it look pretty.
-
9
Put the pan over medium heat and cook until the sugar melts, caramelizes and begins to thicken.
-
10
The apples will release their juices during this process, so it could take 10 to 15 minutes.
-
11
If the juices start getting too dark, lower the heat a little.
-
12
While the apples are cooking, take the puff pastry out of the fridge.
-
13
Use a knife to cut a circle just big enough to fit over the top of the apples in the skillet.
-
14
Keep chilled.
-
15
When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides.
-
16
Transfer to the oven and bake until the pastry is risen and golden brown, 15 to 20 minutes.
-
17
Let rest 10 to 15 minutes.
-
18
Carefully turn the tarte tatin out onto a serving plate.
-
19
Serve with whipped cream.
