A happy accident in French pastry making, tarte Tatin is made by covering caramelized apple slices with pastry, baking the tart, and turning it upside down to serve. The caramel seeps into the apples, setting it apart from a classic apple tart.
Melt the sugar and butter in an oven-safe skillet over medium heat. Cook for 8 to 10 minutes, until the caramel is a deep golden color.
Arrange the apple halves snugly over the caramel and cook over medium heat for 8 to 10 minutes.
Lay the puff pastry over the apples and tuck the edges down inside the skillet.
Bake in a preheated 190°C / 375°F oven for 25 to 30 minutes, until the pastry is puffed and golden.
Let the tart rest for 10 minutes, then carefully invert it onto a serving plate.
Store covered at room temperature for up to 2 days. Best served warm.
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