70 Gramms Fresh Butter
110 Gramms Castor Sugar
1/4 Lemon
1/2 Vanilla Seeds
3 large peeled Apples - cut in 8 segments each
Fleur de Sel
20 cm radius round puff pastry
ca. 20 cm oven proof pan
Melt the butter on a stove in medium heat, add the sugar and the vanilla seeds. Cook at medium heat until a light brown caramel is developed.
Take pan of the stove. Cover the apples with the puff pastry. Perforate the pastry several times with the tip of a fork. Sprinkle some fleur the sel or rock salt over the pastry.
Put in the oven at 220° for about 10 minutes. Decrease the temperature of the oven to 170° and bake for another 10 minutes.
Take the pan out of the oven. Put a fitting plate onto the apples and gently turn the pan over. Add some lemon juice over the apples to add some freshness.