Classic French Tarte Tatin

Directions

1. 1

   Cook the caramel with patience

   Melt the butter and sugar together in an oven-safe skillet over medium heat, stirring just until the sugar dissolves, then stop stirring and let it cook undisturbed for 8-10 minutes, swirling the pan occasionally, until it deepens to a rich amber color.

2. 2

   Arrange the apples with care

   Take the skillet off the heat and pack the apple halves cut-side up into the caramel in a tight, circular pattern, fitting them as snugly as possible - they'll shrink as they cook, so a tight initial arrangement prevents big gaps later.

3. 3

   Soften the apples in the caramel

   Return the skillet to medium-low heat and cook for 15-20 minutes, until the apples have softened and the caramel underneath has deepened even further in color and thickened slightly.

4. 4

   Drape the pastry over the top

   Remove the skillet from heat and lay the puff pastry sheet over the apples, tucking the edges down into the pan around the fruit like tucking in a blanket.

5. 5

   Bake until deeply golden

   Bake at 400F (200C) for 20-25 minutes, until the pastry has puffed dramatically and turned a deep, even golden brown.

6. 6

   Let it rest before the big flip

   Resist flipping it right away - let the tart rest for 5-10 minutes first. This brief cooling period allows the caramel to set up just enough that it won't run everywhere when you invert it.

7. 7

   Invert with confidence

   Place a large serving plate upside down over the skillet, then, holding both firmly together, flip them in one decisive motion. Lift the skillet away to reveal the glossy caramelized apples on top. Serve warm, ideally with a scoop of vanilla ice cream melting into the warm caramel.