|50 g||puff pastry sheet|
With Sauternes' sweetness, acidity, and notes of honey, it's an ideal pairing with this classic French dessert.
Cook sugar in small saucepan over medium heat until it dissolves and turns golden brown. Remove from heat and stir in butter and vanilla bean seeds.
Preheat oven to 180°C/360°F. Peel, core, and cut apple into medium-thick slices. Arrange in concentric circles over caramel.
Cut out a circle of puff pastry large enough to cover apples. Score circle all over with the tip of a sharp knife. Place pastry over apples, pressing it down gently to cover.