French Apple Tarte Tatin with Caramel Sauce

Preheat your oven to 400°F (200°C).

In a 9-inch oven-safe skillet (preferably cast iron), sprinkle the granulated sugar evenly over the bottom. Cook over medium heat without stirring until the sugar melts and turns into a deep amber caramel, about 5-7 minutes. Watch carefully to prevent burning.

Remove the skillet from the heat and carefully add the butter pieces, swirling the pan to combine. The caramel will bubble vigorously. Arrange the apple quarters tightly in a single layer over the caramel in the skillet.

Roll out the thawed puff pastry slightly larger than the skillet. Carefully place the puff pastry over the apples, tucking the edges down around the apples and into the skillet.

Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed. The apples should be tender when pierced with a knife.

Carefully remove the skillet from the oven. Let it cool for 5 minutes. Place a large serving plate upside down over the skillet, then, using oven mitts, carefully and quickly invert the tarte onto the plate. Be cautious of hot caramel.

Drizzle with vanilla extract over the warm tarte and serve immediately, perhaps with a scoop of vanilla ice cream or a dollop of crème fraîche.