Peel and core the apples. Cut in half.

In a deep sauté pan (with oven proof handles), about 20 cm in diameter, put the sugar and turn the heat to medium. Cut the vanilla bean lengthwise, scrape the seeds with a knife and add them to the sugar. Watch the sugar and as soon as the sugar becomes amber color, take the sauté pan aside. Take care not to burn the sugar and take the pan off the stove a little before the desired color, as the heat of the pan will continue to cook the sugar after the pan has been taken off the stove. Now mix the vanilla bean into the caramel.

Put peeled, cored and halved apples into the pan, placing them as tight inside the pan as possible. Dust apples with a little bit of sugar.

Cut the butter into small pieces and put in between and on top of the the apples.

Cut the puff pastry to the size of the pan. Prick with a fork all over. Lay over the apples, pressing tightly against them and sealing around the edges.

Bake in the oven at 360F, for about 40 min. Remove from oven and let cool to room temperature.

Pressing against the puff pastry with your hand to hold the cake from falling out, pour out the juices. Then put a serving plate on top of the sauté pan against the puff pastry, and flip the tart onto the serving plate (apple side up, pastry side down).

Heat up the drained juices and let thicken. Pour over the tart.

Serve the tarte Tatin with Vanilla ice cream or heavy cream.