-
1
Preheat oven to 425F.
-
2
Roll pastry sheet into a 101/2-inch square on a floured work surface with a floured rolling pin.
-
3
Brush off excess flour and cut out a 10-inch round with a sharp knife, using a plate as a guide.
-
4
Transfer round to a baking sheet and chill.
-
5
Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom.
-
6
Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles.
-
7
Apples will stick up above rim of skillet.
-
8
Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18 to 25 minutes.
-
9
(Don't worry if juices color unevenly.)
-
10
Put skillet in middle of oven over a piece of foil to catch any drips.
-
11
Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.
-
12
Bake tart until pastry is browned, 20 to 25 minutes.
-
13
Transfer skillet to a rack and cool at least 10 minutes.
-
14
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter.
-
15
Replace any apples that stick to skillet.
-
16
(Don't worry if there are black spots; they won't affect the flavor of the tart.)
-
17
Brush any excess caramel from skillet over apples.
-
18
Serve immediately.
