I used this gorgeous Le Crueset 9" skillet to make this recipe.
Peel and core the apples and cut the apples into about sixths except for one half of an apple--keep that in tact--it will go into the center of the tart. Place apples into a ziplock bag or a bowl and sprinkle with about 3 tablespoons of the sugar, the cinnamon and the lemon juice and let macerate while you're making the caramel.
Melt butter over medium-high heat until it just starts to turn golden brown.
Sprinkle the sugar over top of the butter and let sit, undisturbed for a few minutes. Keep an eye on it to check when it starts turning brown into caramel.
While this is happening, take the puff pastry out of the box and roll out slightly on a lightly floured cutting board. Cut out a circle of about 10".
When the butter/sugar mixture begins to turn brown, place the apples in the pan, starting with the half apple in the center, then circled with the slices of apples.
Let the mixture cook for a couple of minutes, and then top with the puff pastry circle, taking care to tuck the edges in around the apples.
Place in the preheated oven and bake for about 30 minutes, or until the pastry is a nice golden brown.
Take the tarte out of the oven and let it cool for about 30 minutes. Once cooled, place a plate over top of the pan and carefully flip the tarte out of the pan and onto the plate. Enjoy with ice cream, or just dive in!
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Keri Williams
Food Blogger
Hi! I'm Keri--thanks for visiting my site! I'm an avid cook with a passion for meal planning and resourcefulness in the kitchen. I hope you enjoy my menu ideas and recipes!
