Salted Caramel Apple Tarte Tatin

Ingredients

• 16 Granny Smith apples (peeled and halved)
• 24 Honeycrisp apples (peeled and halved)
• 31 cup sugar
• 46 tbsp unsalted butter
• 5¼ cup Calvados apple brandy
• 61 tsp fleur de sel
• 71 sheet laminated puff pastry
• 8Rosemary mascarpone gelato
• 9Toasted pine nuts

Instructions

1. 1Melt butter and sugar together in an ovenproof skillet over medium-high heat, stirring until deep amber caramel forms.
2. 2Arrange apple halves cut-side up tightly in the caramel; cook on the stovetop for 10 minutes.
3. 3Add Calvados and carefully flambé; let the flames die out naturally.
4. 4Drape the puff pastry sheet over the apples, tucking the edges down around the fruit.
5. 5Bake at 400°F for 25–30 minutes until the pastry is deeply golden and puffed.
6. 6Remove from oven and rest 5 minutes, then invert onto a serving plate in one confident motion.
7. 7Sprinkle with fleur de sel.
8. 8Serve warm with rosemary mascarpone gelato and toasted pine nuts.