Instructions
Follow the steps and taste along the way.
Prepare the apples and oven
Preheat the oven to 200 °C. Peel and core the apples, then cut them into wedges about 2 cm thick. Toss them with the lemon juice and cinnamon. Set out a 24 cm nonstick or well-seasoned ovenproof skillet.
Make the caramel
Melt the butter in the skillet over medium-low heat. Add the sugar and salt, and stir until the sugar has dissolved and the mixture is bubbling and light amber in color, about 6 to 8 minutes. Don’t let it turn dark brown, or the caramel will become bitter.
Soften the apples
Add the apple wedges to the caramel and carefully toss to coat. Arrange them snugly side by side, cut side down, and cook for 5 to 7 minutes. The apples should soften slightly around the edges but hold their shape.
Cover with pastry
Remove the skillet from the heat. Lay the puff pastry over the apples, covering them completely, and tuck the edges between the apples and the side of the skillet. Prick the pastry in several places with a fork to allow steam to escape.
Bake and turn out
Bake at 200 °C for 25 to 30 minutes, until the pastry has risen considerably and is evenly golden brown. Remove the skillet from the oven and let the tart rest for 5 minutes. Place a large plate over the skillet, hold it firmly in place, and carefully turn the tart out onto the plate. Serve warm.
