Recipe

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).