Tarte Tatin

1.Prepare the apples:

Preheat your oven to 400°F (200°C). Peel, core, and quarter the apples. If they are large, cut each quarter in half lengthwise so you have thick, uniform wedges.

2.Make the dry caramel:

In an ovenproof, heavy-bottomed 9-to-10-inch skillet (such as cast iron or copper), evenly sprinkle the 3/4 cup of sugar across the bottom. Place the skillet over medium-high heat. Do not stir; let the sugar melt and turn into a deep, amber-colored caramel, swirling the pan gently if needed to ensure even color.

3.Add butter and arrange the apples:

Carefully remove the skillet from the heat and stir in the cubed butter and a pinch of salt (be cautious as it may splatter). Tightly pack the apple wedges into the hot caramel in concentric circles, standing them on their edges because they will shrink as they cook.

4.Cook on the stovetop:

Return the skillet to medium heat and cook for 15 to 20 minutes, allowing the apple juices to release and thicken into the caramel. The apples should become tender but hold their shape. Remove from heat and let cool slightly.

5.Top with pastry:

Roll out the chilled puff pastry on a lightly floured surface slightly larger than your skillet. Drape the pastry over the apples, tucking the edges down neatly between the apples and the inside wall of the skillet. Cut a small X in the center of the pastry to allow steam to escape.

6.Bake, invert, and serve:

Bake in the preheated oven for 20 to 25 minutes, or until the puff pastry is puffed and deeply golden brown. Let the tart rest in the pan for 10 minutes to let the caramel set slightly. Place a large serving plate over the skillet, and with a confident, swift motion, invert the tart so the apples are on top. Serve warm with crème fraîche.