Tarte Tatin

🔥 Prep

• Peel, core, and slice the 6 apples into wedges.
• Measure out 150 g sugar and place in a small bowl.
• Soften 50 g butter at room temperature.
• If frozen, thaw 1 piece puff pastry and roll it out on a lightly floured surface.
• Measure 1 tsp cinnamon and mix with the sugar if desired.

🔥 Cook

• 1. Place a 9‑inch (23 cm) oven‑safe skillet over medium heat and add the 150 g sugar; cook, stirring occasionally, until it melts and turns a deep amber color, about 5‑7 minutes.
• 2. Add the 50 g butter to the caramel; stir until fully melted and glossy, about 1 minute.
• 3. Add the sliced apples and sprinkle the 1 tsp cinnamon; toss to coat and cook over medium‑low heat for 8‑10 minutes, turning occasionally, until the apples begin to soften but still hold shape.
• 4. Arrange the apples in a tight, overlapping circle in the skillet, pressing gently.
• 5. Lay the rolled puff pastry over the apples, tucking the edges down the sides of the skillet.
• 6. Transfer the skillet to a pre‑heated oven at 200 °C (390 °F) and bake for 20‑25 minutes, or until the pastry is puffed and golden brown.
• 7. Remove from the oven and let cool for 2 minutes; then place a large plate over the skillet and, using oven mitts, swiftly invert the tart onto the plate.
• 8. Serve warm.

🔥 Serve

• Dust the tart lightly with powdered sugar just before serving.
• Accompany with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with a cup of strong coffee or tea for a classic French finish.