[Serves 8]

INGREDIENTS

12 medium apples, a mixture of Fuji, Heirloom Arkansas black, Pippin, or other

flavorful apples

1 1/4 cups granulated sugar

1 t cinnamon

1/4 t fine sea salt

1 vanilla bean, scraped

8 oz butter, melted and cooled

1 sheet puff pastry

METHOD

Set aside 8, 3-inch baking ramekins or soufflé cups. Place one cup of the sugar and the water in a small saucepan. Boil the mixture until it begins to color; swirl the pan; and continue to cook until the caramel is medium amber. Whisk in the vanilla bean seeds and divide the caramel between the ramekins.

Peel the apples. Using a mandoline, slice the apples into 2mm thick slices. Mix the remaining 1/4 cup of sugar, salt and the cinnamon together. Layer the apple slices on top of the caramel, sprinkling the cinnamon sugar mixture between every few layers. Divide the cinnamon sugar mixture equally among the ramekins. Spoon the melted butter over the apples, dividing it equally among the ramekins. Place the ramekins on a baking sheet and place another baking sheet on top of the ramekins to cover them and weight the apples down.

Bake at 350°F for 40 minutes, rotating the sheet halfway through baking. When the apples are done, a knife should insert into the apples with no resistance. Cool for 20 minutes and then unmold the apples onto a clean sheet.

Cut the puff pastry into rounds the same size as the apples, and bake at 375°F until puffed, browned and crispy all the way through, about 30 minutes. Allow the crusts to cool (or they will collapse with the apples).

Top the pastry with the apples and re-warm to serve.

Serve with applesauce made with Arkansas black apples, Three Sisters Serena cheese and candied hazelnuts.