5 ripe honey crisp apples, peeled, cored, and sliced
1 cup sugar
2 ounces Butter Olive Oil
1 tablespoon rosemary
1 tablespoon Gravenstein Apple White Balsamic Vinegar
1 sheet puff pastry, cut into 11” circle
Preheat oven to 375 degrees.
Cook sugar in a 10” ovenproof sauté pan over high heat until it begins to caramelize around edges. Reduce heat to low and stir occasionally so that sugar does not burn. Once sugar is an even amber color, remove pan from heat and stir in Butter Olive Oil. Let cool. Neatly arrange apple slices around bottom of pan. Sprinkle apples with rosemary, Gravenstein Apple White Balsamic Vinegar and pinch of salt. Dock dough with fork or dough docker and place it on top of apples. Tuck edges of dough under apples.
Bake for 25 minutes. Remove from oven and allow it to cool for 5 minutes. Carefully flip tart onto serving dish. Serve immediately with ice cream.