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1
Pre-heat the oven to 200C.
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2
Peel the apples, cut them in half and remove the central part and the seeds.
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3
Put to side.
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4
Preheat the oven-proof pan over medium heat and melt the sugar in it.
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5
As it melts, it will go brown and gooey (`caramelized').
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6
Keep stirring slowly.
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7
Turn heat off; add the butter and stir until smooth and homogeneous.
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8
Now put the apples into the same pan with the cooked sugar mixture, placing them in a circle, working from outside in.
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9
It doesn't really matter how you place them, but make sure you pack in as many as you can so they can hold together even if they shrink during cooking.
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10
Put puff pastry on top, gently pressing.
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11
Place the pan in the pre-heated oven and bake about 25-30 minutes at 200C.
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12
When done, pastry will be golden brown.
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13
Remove from oven and let it sit for 10 minutes to cool then place a large plate over the pan and flip over to release the tart (please be extra careful in this process and protect your hands with a towel.
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14
hot caramel is merciless).
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15
Place back or rearrange any wild piece of apple that moved during the flipping .Et voila!
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16
Your piping hot delicious tarte tatin is ready.
