French Caramelized Apple Puff-Pastry Tarte Tatin (6 Slices)

Preheat oven to 205°C (400°F). Prepare an oven-safe skillet about 25 cm across and thaw puff pastry as directed on the package.

Peel and core 4–5 apples, cutting each into quarters.

Spread sugar over the skillet, add 90 mL water, and heat over medium for about 5–7 minutes until light amber caramel forms.

Carefully melt in 56 g butter. Add apples and cook over medium for about 15 minutes, turning occasionally until caramel is deep amber; beware of splattering hot sugar.

Turn off heat and arrange apples curved-side down in a circle. Roll pastry to roughly a 28 cm round, lay on top and tuck its edges around the apples.

Place a rimmed baking tray under the skillet and bake 35–40 minutes until the pastry is deep golden brown.

Cool on a rack for 15 minutes (up to 30 for cast iron). Wearing oven mitts, carefully invert onto a rimmed plate; watch for hot caramel.