Tarte Tatin

Ingredients

• 1 tbsp all-purpose flour – for dusting
• 10 ounces all-butter puff pastry – thawed if frozen
• 2.5 pounds apples – peeled, cored, halved
• 1 cup granulated sugar
• 6 tbsp unsalted butter
• 0.25 tsp kosher salt

Instructions

1. Heat the oven to 400°F (200°C). Dust a work surface with the all-purpose flour and roll the all-butter puff pastry to an 11-inch round, about 1/8 inch thick; transfer to a parchment-lined tray and refrigerate.
2. Prepare the apples: peel, core, and halve them; pat dry with paper towels so excess moisture doesn't dilute the caramel.
3. In a 9- to 10-inch heavy, ovenproof skillet with 2-inch sides, sprinkle the granulated sugar in an even layer, dot with the unsalted butter, and add the kosher salt.
4. Pack the halves tightly in the skillet, cut sides up around the edge and any remaining pieces in the center; they should fit snugly as they will shrink during cooking.
5. Set the skillet over medium heat and cook without stirring until the sugar melts and the syrup turns light amber, 10–15 minutes. Continue cooking, rotating the pan and basting the fruit with the bubbling syrup, until the caramel is deep amber and the halves are just tender when pierced, 15–20 minutes more.
6. Remove from the heat. Lay the chilled round over the fruit and use a spoon or spatula to tuck the edges down between the fruit and the pan. Cut 3–4 small slits in the center to vent steam.
7. Bake until the top is deeply golden and crisp and the juices are thick and bubbling at the edges, 25–35 minutes.
8. Cool on a rack for 5–10 minutes to let the caramel thicken slightly. Run a knife around the edge, place a large serving plate over the skillet, and carefully invert in one confident motion; lift off the skillet. If any pieces stick, return them to place.
9. Let stand 10 minutes before slicing. Serve warm.