Instructions

Preheat the oven to 375°F.

Core the apples and cut into quarters (or 6ths if they are large).

Roll the puff pastry on a floured surface, until it is slightly larger than the pan you plan to use for your Tarte Tatin.

Melt the butter with the sugar over medium-high heat in whatever pan you're planning for your splendiferous Tarte Tatin. Cook for a few minutes, until the butter has melted, the sugar has dissolved, and the mixture is beginning to caramelize (just beginning to turn brown and smell heavenly). Remove from the heat.

Arrange the apple slices in concentric circles in the pan. Nestle the puff pastry over the apples, tucking in the sides. A few slits on the top will allow steam to escape.

Place in the oven until the pastry on top turns a gorgeous shade of brown, about 20 - 30 minutes. Cool for about 5 minutes, as you have a glass of wine and summon up your bon courage!

Find a sturdy serving plate or round cutting board that's larger than the pan with the Tarte Tatin, and place it upside down on the pan. Hold the plate tightly against the top of the pan and un, deux, trois, FLIP! Pas de problème, c'est facile!

Et voilà, c'est magnifique!