Chop the apples into 6 to 8 slices for a medium-sized apple. They should be thick!
In an oven-safe skillet, heat the butter and sugar over high. Agitate the skillet to even out the caramel. Thaw the frozen puff pastry.
When smoke starts to rise, reduce to low-medium heat, quickly arrange the apples in the pan, simmer for 5 minutes, then turn off the heat. Preheat oven at 200℃ for 20 minutes.
After turning off the heat, cover the apples with the puff pastry.
Bake for 20 minutes at 200℃. This is what it should look like after baking.
Turn it upside-down onto a serving platter, and serve!
Addendum: Don't worry if the apples are watery! The juices will add flavor and melt nicely into the caramel.
Addendum: Even if you think you've overcooked the apples, the juices will blend with the caramel surprisingly well. The caramelized flavor of the browed and softened apple will suit a mature palate!
It's important to remove the skillet from the heat after positioning the apples on top of the caramel sauce!
Story Behind this Recipe
This recipe is based on the tarte tatin recipe I learned during my time in France.
I use a Teflon-coated pan with a removable handle. I recommend it since it is both oven-safe and you can flip out the contents easily. The key is to thickly slice the apples and not to let them overcook! It's a great way to enjoy the crisp texture of apples.