> 3 Granny Smith apples (about 1¼ lbs)
> 1/2 cup sugar
> 1/2 tsp ground cinnamon
> 1 tbsp vanilla extract
> 1 (17.3 oz) pkg frozen puff pastry sheets, thawed
> 1/4 cup apple jelly
> 1/2 cup caramel dessert sauce
> 2 tbsp tahini
Preheat oven to 400°F. Peel, core, and cut the apples into very thin slices. In a large bowl, toss apples with the sugar, cinnamon, and extract.
Line a rimmed baking sheet with parchment. Unfold the puff pastry sheets and place snugly on baking sheet, gently pressing the edges together along longer sides to make 1 large sheet.
Arrange apples in rows on puff pastry, leaving a ½-inch border of pastry on all sides. Bake 30–35 min., until apples are tender and tart is golden brown.
Microwave the jelly until runny. Brush jelly over apples. In a medium bowl, whisk the caramel sauce and tahini until smooth. Drizzle tahini caramel sauce over the tart before serving.
Top with a pinch of flaky sea salt, like Maldon.