Remove puff pastry from the freezer and allow to defrost in the refrigerator until pliable.

Preheat the oven to 425 degrees Fahrenheit.

Cut puff pastry to a 12.5-inch-wide circle. Place in fridge until ready to use.

With the heat turned off, place sugar, split vanilla bean and seeds in a frying pan. Rub between your fingers until fragrant.

Top with honey, salt, and margarine. Evenly place cubes of margarine around the edges of the pan to protect the sugar from burning too quickly.

Turn the flame to medium-high, stirring often, and allow the mixture to melt and caramelize to a light, yellow amber color.

Add the sliced apples and cook until soft. Retrieve from the heat.

Arrange the apples in a 12-inch cast-iron skillet. Drizzle with caramel.

Top with chilled puff pastry, being sure to tuck the edge in around the apples.

Bake for 20 to 25 minutes or until golden brown.

Immediately flip the tarte out onto a plate, being very careful not to get burned. Allow to cool slightly.

Serve warm with vanilla ice cream.