Caramel-Apple Tarte Tatin Recipe
Preheat oven to 375°. Cut the puff pastry 1 to 1 1/2 inches bigger than your skillet—about an 11- or 12-inch circle (this does not need to be perfect). Refrigerate the dough until you are ready to use it.
Core and peel the apples. Then cut them into 8 wedges each, 16 pieces total. Melt the butter in a 9-inch nonstick skillet over medium heat. Add the sugar and cook until golden brown and fragrant—about 3 to 5 minutes. Turn the heat to medium-low and add the apple slices. Cook, stirring occasionally, until apples are tender on the outside but still firm in the center and not mushy, about 5 more minutes.
Stir in the cinnamon, brown sugar, nutmeg and salt. Then arrange the apples in a single layer.
Lay the pastry over the apples and carefully tuck the edges down to enclose them, so that the edges of the pastry touch the bottom of the pan. It's okay if the pastry folds over on itself a bit. Use a paring knife to cut several slits in the top of the pastry so the tart can vent as it bakes.
Place the pan in the oven and bake until the pastry is golden brown—25 to 30 minutes. Then transfer the pan to a wire rack to cool for 5 minutes.
Invert a plate over the tart in the pan. Then hold the plate and pan together and quickly flip them over so the tart drops onto the plate, apple-side up. Cut the tart into wedges and serve it warm.