Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 2 tablespoons (30g) unsalted butter, cold and cubed
  • 6-8 medium apples (Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and quartered
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 sheet (14oz/400g) ready-made all-butter puff pastry, thawed (but still cold)

Instructions:

  1. In the skillet, combine sugar and water over medium heat. Cook, without stirring, until the sugar dissolves and turns a deep amber color.
  2. Remove from heat and whisk in the cubed butter until melted and smooth.
  3. Toss apple quarters with melted butter and spices (if using). Arrange apple slices in the caramel-lined skillet, packing them tightly in a circular pattern, starting from the outside edge and working inwards.
  4. Return the skillet to medium heat and cook for 15-20 minutes, or until the apples are softened and slightly caramelized.
  5. While the apples are cooking, lightly flour a clean surface. Roll out the puff pastry to a 10-inch (25cm) circle, slightly larger than the skillet.
  6. Carefully place the puff pastry over the apples in the skillet. Tuck the edges of the pastry down inside the skillet to create a crust around the apples.
  7. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown and puffed.
  8. Let the tart cool in the skillet for 5-10 minutes.
  9. Place a serving plate over the skillet. Using oven mitts, carefully and confidently invert the tart onto the plate.
  10. Serve warm, cut into wedges, and topped with crème fraîche or vanilla ice cream.