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Tarte Tatin is a classic French dessert known for its caramelized apples and buttery pastry. This upside-down tart is simple yet elegant, perfect for showcasing the sweetness of seasonal apples.

Ingredients: 6-8 large apples, preferably Granny Smith. 1 cup 200g granulated sugar. 1/2 cup 115g unsalted butter, cubed. 1 sheet of puff pastry, thawed if frozen.

Instructions: Before you start cooking, heat the oven to 375F 190C. For each apple, peel, core, and cut in half. Over medium heat, melt the sugar in a 9-inch 23 cm oven-safe skillet. Swirl the pan every so often to make the sugar turn golden brown. As the sugar turns into a caramel, add the butter cubes and stir until the butter melts and everything is well mixed. Arrange the apple halves in the pan so that the cut sides are facing up. Pack them tightly together in a circle. The apples should be cooked for 15 to 20 minutes, or until they start to get soft and the caramel gets thicker. The puff pastry should be rolled out to fit the skillet. Carefully place it over the apples and tuck the edges around them. Put the pie in the oven for 25 to 30 minutes, or until the crust is crisp and golden brown. Let the tart cool for 5 to 10 minutes, then carefully flip it over onto a platter to serve. Warm it up and serve it with vanilla ice cream or whipped cream.

Prep Time: 20 minutes

Cook Time: 50 minutes