Preheat the oven to 200 C or 375 F and line a baking tray with parchment paper.

Peel, quarter and core the apples, then place the quarters into a large bowl and toss them with the lemon juice and cinnamon until all the apples are coated. Set aside.

In a small, oven safe saucepan or skillet (8 inches in diameter) over medium heat, melt the butter. Then add the sugar, vanilla, salt and let the mixture boil.

Tightly arrange the apples core side up (rounded side down). It may seem like a lot of apples but they will shrink as they cook. Although you shouldn’t stir the apples, you can prod them gently to settle. You can turn the heat down to medium-low at this stage.

Once the sugar/butter mixture begins to caramelise (turns a light amber colour, about 10 min) and the apples are soft, turn off the heat and let the mixture sit for 10 more min.

In the meantime, prepare the puff pastry by dusting a surface with flour and gently rolling out the dough.

Cut the puff pastry into a large circle shape using a knife. It doesn't need to be perfect, a circular shape just makes it easier to settle atop the apples.

Place the circle of puff pastry atop the pan with the apples, tucking the excess inwards towards the apples rather than outwards.

Place the saucepan or skillet onto the lined baking tray and bake for 25-30 minutes or until the puff pastry turns a golden brown colour. The tray will collect any liquid that might spill over.

Shortly after removing the pan from the oven, place a large plate on top and using oven mitts, flip the tarte tatin over, using one quick movement. Some liquid might ooze out- that's fine! And if small pieces of apple stick to the pan, no worries, gently remove them from the pan using a spoon and place them back into the tart.