Tarte Tatin with Caramelized Apples

Roll out the puff pastry on a surface dusted with 10 g flour to a thickness of about 3 mm and cut out a 24 cm circle. Prick the pastry lightly with a fork, cover, and place in the freezer for 30 minutes.

Preheat the oven to 180°C. Peel the apples, halve them, remove the cores, and cut into quarters.

In a heatproof baking dish or cast-iron skillet about 20–24 cm in diameter, heat the sugar over medium heat for about 5 minutes, until it melts and turns into a deep amber caramel.

Remove the dish from the heat, stir in 60 g cold butter cut into cubes, and melt the remaining 25 g separately. Arrange the apples in the caramel in tight concentric circles, rounded side down, filling any gaps, and brush them with the melted butter.

Bake the apples for 30 minutes. Remove the dish, cover the apples with the chilled pastry disc, tuck the edges down inside the dish, and prick the pastry a few times to let steam escape.

Return the dish to the oven for another 40–45 minutes, until the pastry is golden and crisp.

Let the tart cool in the dish for about 1 hour. Run a knife along the edge, cover the dish with a rimmed plate, and carefully flip it over so the apples end up on top. Serve the tart warm or at room temperature.