Try not to lick your fingers, I dare you to use a napkin.

Ingredients:

For the Tarte Tatin:

• 5–6 firm apples (such as Granny Smith or Honeycrisp), peeled, cored, and halved
• 1 cup sugar
• 1/4 cup unsalted butter, cut into pieces
• 1 tsp vanilla extract
• 1 sheet of puff pastry, thawed
• Sel Magique (or a pinch of flaky sea salt) for garnish

For the Salty Caramel:

• 1/2 cup sugar
• 2 tbsp water
• 1/4 cup heavy cream, warmed
• 2 tbsp unsalted butter
• 1/2 tsp Sel Magique

Instructions:

1. Prepare the Apples
   Preheat your oven to 375°F (190°C). Arrange the apple halves in a circular pattern, rounded side down, in a 9- or 10-inch ovenproof skillet or tarte tatin pan.

2. Make the Caramel for Tarte Tatin
   In a medium saucepan, melt 1 cup sugar over medium heat, stirring gently until it begins to dissolve and turn a golden amber color. Add the 1/4 cup butter, stirring until melted and smooth, then add the vanilla. Carefully pour the caramel over the apples in the skillet.

3. Assemble the Tarte Tatin
   Roll out the puff pastry slightly to fit over the skillet. Lay the pastry over the apples and tuck the edges down around them. Prick a few small holes in the pastry to let steam escape.

4. Bake the Tarte Tatin
   Bake for 35–40 minutes, or until the puff pastry is golden and the apples are tender. Let it rest for 5–10 minutes.

5. Prepare the Salty Caramel Sauce
   In a small saucepan, combine 1/2 cup sugar and 2 tbsp water over medium heat, swirling (not stirring) until it turns amber. Remove from heat and carefully whisk in the warm cream, followed by the 2 tbsp butter and Sel Magique. Stir until smooth.

6. Invert and Serve
   Run a knife around the edge of the tart, then carefully invert it onto a serving plate. Drizzle the salty caramel sauce over the top and sprinkle with a little more Sel Magique for an extra touch of saltiness.

7. Enjoy
   Serve warm, perhaps with a scoop of vanilla ice cream!