Apple Tarte Tatin

This is another recipe I've been waiting for a good time to make. My mom actually having a cast iron skillet, plus a big brunch with my brother and sister-in-law provided the perfect opportunity. This. was. so. good. 

1 sheet puff pastry, thawed
7 apples
1 stick butter
1 C sugar


Preheat the oven to 375 degrees, with a baking sheet inside. Peel, core, and quarter the apples. Melt the butter in a 10 inch cast iron skillet. When melted, take off heat and whisk in the sugar, the mixture will be thick, but that's ok. 

Spread it evenly over the bottom of the skillet. Line up the apples in a circular pattern on top of the butter and sugar. If all the apples don't fit, don't worry, the apples will cook down and you can fit more later. Cook the apples over medium high heat for about 15 minutes, until the butter and sugar have formed a nice caramel color. 

Meanwhile, roll out the dough a little, and use a plate to cut it into a circle, slightly larger than the skillet. When the apples and caramel are done, place the dough on top, tucking in the edges. Bake for about 30 minutes, on top of the preheated baking sheet, until the pastry is puffy and browned. 

Allow to cool for 30 minutes. Invert onto a plate using pot holders. If any apples stick to the skillet, just remove them and put them back in their place in the tarte. 

Beautiful, simple, and so yummy!