Tarte Tatin Caramelisée

Directions

1. Step 1

   Peel, core, and quarter the apples. Toss them with lemon juice to prevent browning. Roll out puff pastry slightly larger than your tart pan (9-10 inches round). Refrigerate.

2. Step 2

   Preheat oven to 200°C (400°F). In an oven-safe, heavy-bottomed skillet (or cast iron pan, 9-10 inches), melt butter over medium heat. Add sugar and cook without stirring until it turns into a golden-amber caramel (about 8-10 minutes).

3. Step 3

   Carefully arrange the apple quarters tightly in a concentric pattern over the hot caramel. Cook for 10-15 minutes, allowing apples to soften and absorb caramel. Remove from heat.

4. Step 4

   Place the chilled puff pastry disc over the apples, tucking the edges down around the fruit.

5. Step 5

   Bake for 30-35 minutes, or until the pastry is puffed and golden brown.

6. Step 6

   Let cool in the pan for 10-15 minutes (this allows the caramel to set slightly). Carefully invert the tart onto a serving plate. Serve warm, perhaps with crème fraîche or vanilla ice cream.