Method:

1. Preheat the oven to 210°C. 

2. Peel the apples then quarter them and remove the core. Place them curved side down in an 8 inch pie tin or dish.

3. Sprinkle the sugar over the base of a clean stainless steel or enamel interior pan.   Place it over medium heat and cook stirring every so often until the sugar has melted and is amber in colour.

4. Add the butter and stir until combined. Remove from heat and stir in the vanilla.

5. Pour the caramel evenly over the apples.

6. Lay both sheets of puff pastry together over the apples then trim so they are about 1 inch wider than where the apple sit. Tuck the edges under the apples

7. Poke 3 little holes in the top to vent the steam.

8. Bake 25 - 30 minutes until the pastry is golden and crisp.

9. Stand for a couple of minutes then place a serving plate over top and carefully flip over.

10. Serve immediately.