- Butter and line the bottom of a 22 cm springform pan with parchment paper.
Wash, peel, core, and quarter the apples, then mix them with the vanilla sugar. - Preheat your oven to 350°F.
- Pour 150 g of La Patelière caramel topping into the bottom of the pan.
Place half of the apples in the pan, leaving as few gaps as possible. Add the remaining caramel sauce, then the second half of the apples. Press down firmly; it’s fine if your apples form a dome, as they will melt during baking. - Cover with a circle of puff pastry and bake at 180°C until the apples are well caramelized and the pastry is golden brown, about 1 hour for a 20 cm pan.
- Remove the tatin from the oven and wait 10 minutes for it to cool before turning it out, taking care not to burn yourself. You can use a springform pan for ease.
