Upside down apple pie from chef and host of Conviction Kitchen, Marc Thuet.
1 cup unsalted butter
2 cups sugar
10 baking apples, peeled, halved, and cored
12" round puff pastry
Step 1: Preheat the oven to 350°F.
Step 2: Melt the butter and sugar in a 12" cast-iron pan. Simmer until the sugar caramelizes, turning dark golden brown, 10-15 minutes.
Step 3: Place 12 apple halves in the caramel upright in concentric circles, packing them as tightly as possible. Place 8 halves on top of the tightly packed apples (you'll need them when the apples shrink during cooking). Bake for 20 minutes.
Step 4: Remove from the oven and fill the holes with the 8 apple halves from the top.
Step 5: Poke the puff pastry with a fork and place on top of the apples, tucking into the edges. Cook for 20 minutes longer, or until the pastry is golden and crisp. Let cool.
Step 6: To unmould, place a serving dish on top of the tarte and carefully flip over. Serve cold or hot.
Reprinted with permission from Marc Thuet's French Food My Way (2010 Penguin Group Canada).
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