Authentic French Tarte Tatin (with an Easy Crust)

Ingredients

• 2 to 3 Apples (I like to use Jonathan)
• 60 grams Sugar
• 30 grams Unsalted butter (or salted butter)
• 1 sheet Frozen puff pastry

Instructions

1. Chop the apples into 6 to 8 slices for a medium-sized apple.
2. They should be thick!
3. In an oven-safe skillet, heat the butter and sugar over high.
4. Agitate the skillet to even out the caramel.
5. Thaw the frozen puff pastry.
6. When smoke starts to rise, reduce to low-medium heat, quickly arrange the apples in the pan, simmer for 5 minutes, then turn off the heat.
7. Preheat oven at 200C for 20 minutes.
8. After turning off the heat, cover the apples with the puff pastry.
9. Bake for 20 minutes at 200C.
10. This is what it should look like after baking.
11. Turn it upside-down onto a serving platter, and serve!
12. Addendum: Don't worry if the apples are watery!
13. The juices will add flavor and melt nicely into the caramel.
14. Addendum: Even if you think you've overcooked the apples, the juices will blend with the caramel surprisingly well.
15. The caramelized flavor of the browed and softened apple will suit a mature palate!
16. It's important to remove the skillet from the heat after positioning the apples on top of the caramel sauce!