Tarte Tatin

This recipe is so easy. We used Trader Joe's Pastry. It looks so professional - like something you'd find in a fancy French Bakery - and taste great.

- frozen puff pastry sheet, thawed.
- 1/2 cup sugar
- 1/4 cup of unsalted butter (1/2 stick)
- 5 to 6 Gala apples (or a mixed variety) peeled, quartered lengthwise, and cored

Preheat oven to 425°F. Roll pastry sheet into a round circle on a floured work surface with a floured rolling pin, planning for it to be tucked into a 12 inch oven proof skilled. Brush off excess flour and cut out a 10-12-inch round with a sharp knife, using a plate as a guide. Transfer to a baking sheet and chill for a few minutes.

Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in a circle. Apples can stick up above rim of skillet.

Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, about 15 minutes.

Next lay the pastry round over apples. Place skillet in middle of oven. Bake about 30 minutes or until pastry is browned. Allow to slightly cool for 5 to 10 minutes then place a platter over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Replace any apples that stick to skillet. Brush any excess caramel from skillet over apples. Serve immediately.