Buttery Apple Cinnamon Tarte Tatin Recipe

Preheat your oven to 375°F (190°C) and roll out the puff pastry sheet on a lightly floured surface. Cut a circle that is about 1 inch wider than the top of your 9-inch ovenproof skillet, then prick it all over with a fork and place it back in the fridge.

In the ovenproof skillet over medium heat, melt the cubed unsalted butter. Sprinkle the granulated sugar, ground cinnamon, nutmeg, and salt evenly over the melted butter, letting it dissolve without stirring too much.

Arrange the apple halves tightly in the skillet, standing them on their sides in a circular pattern. Cook the apples in the butter-sugar mixture for 15 to 20 minutes, gently turning them once, until the liquid turns into a thick, amber-colored caramel.

Remove the skillet from the heat and carefully drape the cold puff pastry circle over the caramelized apples. Use a wooden spoon to tuck the edges of the pastry down into the sides of the pan, snugly wrapping the fruit.

Bake the tarte tatin in the preheated oven for 25 to 30 minutes, or until the puff pastry is puffed and deep golden brown. Let it cool in the skillet for 5 minutes so the caramel can set slightly, but do not wait too long or the fruit will stick.

Place a large serving plate upside down over the skillet, then quickly and carefully invert the pan to flip the tart onto the plate. Lift the skillet away to reveal the glistening, caramelized apples on top, and serve warm with a scoop of vanilla bean ice cream.