Tarte Tatin

Buttery, caramelized apples tucked under crisp puff pastry — big payoff, minimal fuss.

Ingredients

• 6 apples (Granny Smith, Honeycrisp, or Golden Delicious work well)

• 3 tablespoons unsalted butter

• 7 tablespoons sugar

• 1 sheet store-bought puff pastry

Instructions

1. Prep the Oven and Apples
   Preheat the oven to 400°F. Peel and halve the apples lengthwise, then cut each half into thirds — thinner wedges help keep the tart delicate. Remove the cores and set aside.

2. Cut the Pastry
   Lay the puff pastry on the counter. Invert a 9½-inch cast iron skillet on top and use a knife to cut around it, creating a circle. Chill the pastry round in the fridge until ready to use.

3. Make the Caramel
   In the same skillet, melt the butter and sugar over medium heat. Let it bubble until it turns a deep amber color, then remove from heat.

4. Arrange the Apples
   Carefully layer the apple slices in a circular pattern directly into the caramel, overlapping slightly. Create a second layer in the center if needed.

5. Add the Pastry and Bake
   Place the chilled puff pastry over the apples and press down gently. Transfer the skillet to the oven and bake for 40–45 minutes, until the pastry is golden and crisp.

6. Invert and Serve
   Let the tart cool for a few minutes. Then, wearing oven mitts, place a plate over the skillet and carefully flip the whole thing over so the tart releases onto the plate, apples-side up.

Serve warm, ideally with a scoop of vanilla ice cream.

Note: Don’t worry if the apples brown a little after slicing — it won’t matter once they’re caramelized.