An upside-down caramelized apple tart, invented by accident at the Hotel Tatin, where apples cook in butter and sugar until amber before pastry is laid on top and the whole thing is flipped after baking.
Make the caramel
Melt the sugar and butter together in an oven-safe skillet over medium heat until it turns a deep amber caramel.
Arrange the apples
Off the heat, pack the apple halves tightly into the caramel, cut side up, fitting them snugly in a circular pattern.
Cook the apples in caramel
Return the skillet to the heat and cook until the apples soften slightly and the caramel bubbles up around them.
10 minTop with pastry
Lay the puff pastry sheet over the apples, tucking the edges down inside the pan around the fruit.
Bake until golden
Bake until the pastry is puffed and deep golden brown all over.
30 minRest before flipping
Let the tart rest in the pan for ten minutes so the caramel settles slightly before you invert it.
Flip and serve
Place a serving plate over the pan and confidently flip the tart so the caramelized apples end up on top, then serve warm.
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