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The upside-down French apple tart, caramelised in the pan and flipped onto a plate at the last moment. Crisp pastry underneath, sticky amber apples on top.
Heat the oven to 190°C. Peel and quarter the 6 apples, cut out the cores and toss them with the juice of the half lemon so they stay pale.
Melt the 6 tablespoons butter with the 0.6 cup sugar and the salt in a 24 cm ovenproof frying pan over medium heat. Cook for 5 to 7 minutes without stirring, swirling the pan, until it turns an even amber.
Take the pan off the heat and pack the apple quarters in tightly, rounded side down, in a snug single layer. Add the vanilla and cook over medium heat for 10 minutes so the apples soften and soak up the caramel.
Roll the 280 g puff pastry into a circle slightly wider than the pan, lay it over the apples and tuck the edge down inside the rim. Cut a small steam hole in the middle.
Bake for 30 to 35 minutes until the pastry is puffed and evenly golden and the caramel bubbles thickly at the edges.
Rest for exactly 5 minutes, then hold a large plate over the pan and turn the whole thing over in one confident movement. Any apple left behind can be lifted back into place.
