I made this within an hour and it was an amazing dessert. There are dozens of recipes out there but I adapted mine from "Home Cooking with Jean-Georges" and it was incredible. It is carmelized and not super sweet so a slab of ice cream (I used butter pecan) or whipped cream really goes well with it. —GirlCook
9 ounce sheet frozen puff pastry, thawed
unsalted butter, room temp or see below
Preheat the oven to 400 degrees.
STEP 1 Roll out the thawed puff pastry ---
(on a lightly floured surface into a 10" round, put it on a cookie sheet and freeze it while you prep the rest.)
STEP 2 Mash together butter and sugar with your fingers and coat the bottom of the skillet ---
(my butter wasn't room temp so working it for a few minutes softened it up--you'll make a sugary paste and spread it evenly on the bottom of a 10-inch ovenproof skillet preferably with a nonstick coating).
STEP 3 Cut up the apples into thick slices (about 8 slices per apple) and snugly fit them in the pan on top of the sugar mixture ---
You'll be flipping this over so making circles with the apples looks great. The apples will shrink so really fill them in.
STEP 4 Set the pan over high heat and cook until the sugar carmelizes ---
It will bubble and turn a medium-dark amber around the edges. You may need to turn the pan for even browning. It took about 10 minutes.
STEP 5 Carefully (this is hot!) transfer to the oven and bake until the apples are soft ---
The recipe called for 20 minutes but mine were soft in 10 minutes.
STEP 6 Top with the frozen puff pastry and bake for 15 minutes ---
Bake until it is puffed and golden brown.
STEP 7 Cool at room temp for an hour
STEP 8 Warm over medium heat to loosen the tarte from the pan (1 Minute) and invert it ---
Time the minute once the caramel heats up and sizzles, then place a plate over the skillet and flip the pan over and voila!