Preheat oven to 375°F (190°C). In a 9-inch oven-safe skillet, melt butter over medium heat. Add sugar and cook, stirring constantly, until caramelized.
Arrange apple slices tightly in a circular pattern over the caramelized sugar. Cook for 15-20 minutes, until apples are softened and slightly caramelized.
Roll out puff pastry to a 12-inch circle. Place pastry over apples, tucking edges down inside the skillet.
Bake for 20-25 minutes, or until pastry is golden brown and puffed up.
Let cool for 10 minutes. Place a serving plate over skillet and carefully invert the tart.
Serve warm, with crème fraîche or vanilla ice cream if desired. Enjoy the delightful Tarte Tatin!
Brush with apricot jam, warmed in the microwave for a few seconds, for shine.
The apples burned a bit, and the pastry was soggy. I think I might have cooked it too long.
Best dessert ever! Seriously, this Tarte Tatin is incredible. The combination of textures is perfect.
Very tasty! The caramel was a bit tricky to get right, but overall, it was a success.
It was alright. I think the apples needed a bit more cooking time to fully soften.
It was okay. I found the apples a bit too sweet for my liking.
