Tarte Tatin

Instructions

1. 1
   Preheat your oven to 190°C (375°F).
2. 2
   In an ovenproof skillet (ideally a 24cm cast-iron skillet or a dedicated Tarte Tatin pan), melt the cubed butter over medium heat.
3. 3
   Sprinkle the granulated sugar evenly across the melted butter surface without stirring; allow it to dissolve and begin to liquefy for about 2 minutes.
4. 4
   Pack the apple quarters tightly into the skillet in a neat concentric circular layout on top of the sugar-butter base, rounded side down, mirroring the pattern seen in `tarte tatin.png`.
5. 5
   Cook the apples over medium-low heat for 15-20 minutes. The sugar and fruit juices will transform into a thick, deeply amber-colored caramel glaze, heavily coating the apples.
6. 6
   Remove from the heat and dust with ground cinnamon or vanilla extract if desired. Let the skillet cool for 5 minutes to let the caramel juices settle slightly.
7. 7
   Drape the rolled-out pastry sheet neatly over the cooked apples. Carefully tuck the overlapping edges of the dough down into the inner sides of the pan around the fruit, forming a thick rim container.
8. 8
   Cut a small slit or steam hole right in the center of the dough to allow moisture to escape during baking.
9. 9
   Bake at 190°C (375°F) for 25-30 minutes, or until the pastry crust becomes fully cooked, puffed, and develops a beautiful golden-yellow color as shown in the image.
10. 10
    Remove from the oven and let it rest strictly for 5 to 10 minutes (if left too long the caramel hardens completely; if turned instantly the hot juices spill out). Place a flat white serving plate over the skillet, and with a swift, confident motion, flip upside down. Serve warm, ideally on its own or with a dollop of Crème Fraîche.