There’s a famous restaurant in Los Angeles called @ivyrestaurants , where I grew up celebrating birthdays and graduations. They’re known for their iconic Tarte Tatin, which I always thought was incredibly delicate and difficult to make. I finally decided to recreate it the way I remembered it — and I couldn’t believe how easy it was. It turned out absolutely spectacular. Tarte Tatin — 10-Inch Skillet • 3 lb large Pink Lady apples, about 7–9, peeled/cored • 1 cup granulated sugar, divided • 7 tbsp unsalted butter, cut into pieces • 1–2 tsp vanilla paste • 1 sheet all-butter puff pastry, thawed • ¼ tsp fine sea salt, optional DIRECTIONS 1. Prepare the pastry. Roll out puff pastry and cut into a 10-inch circle. Prick all over with a fork and refrigerate. 1. Prepare the apples. Peel, core, quarter apples. Keep quarters large and intact. 1. Make the caramel. Add ½ cup sugar to a dry 10-inch stainless-steel skillet over medium heat. Stir until it begins to melt and caramelize. Add rema...