Tarte Tatin

Ingredients

• 6 firm tart apples, such as Granny Smith
• ¾ cup granulated sugar
• 6 tbsp unsalted butter
• ¼ tsp kosher salt
• 1 sheet puff pastry, thawed
• Crème fraîche for serving

Method

1. Heat the oven to 400°F. Peel, core and quarter the apples.
2. Melt the sugar in a 10-inch ovenproof skillet over medium heat, swirling, until it turns a deep amber. Stir in the butter and salt.
3. Pack the apple quarters tightly into the caramel, rounded side down. Cook over medium heat until the juices bubble and thicken, about 15 minutes.
4. Take the pan off the heat. Lay the pastry over the apples and tuck the edges down inside the pan, then cut a few small slits.
5. Bake until the pastry is puffed and deep golden, 25 to 30 minutes.
6. Cool 5 minutes, run a knife around the edge, set a platter on top and carefully flip. Serve warm with crème fraîche.

Notes