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Caramelized apples topped with pastry and baked — a traditional French tart made upside down.
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Legend has it this upside-down tart was born from an accident: the Tatin sisters, who ran a hotel in France's central Loire region, mistakenly assembled a tart backwards. The apples are caramelized first with butter and sugar directly in the pan, then topped with pastry and baked, finally flipped over to serve. The moment of flipping the piping-hot tart onto a plate is the dish's biggest highlight.
Peel the apples, quarter them, and remove the cores.
In an ovenproof pan, combine the butter and sugar and cook over medium heat until caramelized.
Arrange the apples in the pan and cook for about 5 minutes to soften slightly.
Top with the puff pastry, tucking the edges in.
Bake at 375°F (190°C) for 25-30 minutes until the pastry is golden.
Let cool briefly, then place a plate over the pan and flip boldly to finish.