Maple Tart Tatin

• 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
• All-purpose flour
• 1/4 cup (1/2 stick) unsalted butter, cut into 1" pieces
• 1/4 cup pure maple syrup
• 1/3 cup sugar
• 5-6 Fuji, Pink Lady, or Honeycrisp apples (about 2 1/2 pounds), peeled, cored, halved
• Vanilla ice cream

1. Unfold puff pastry on a lightly floured surface. Using a lightly floured rolling pin, roll into a 12" square about 1/8" thick. Using a 12" plate as a guide, cut out a 12" round with a sharp paring knife. Transfer pastry round to a baking sheet; cover with plastic wrap and chill until ready to use.
2. Preheat oven to 425u0b0F. Swirl butter and maple syrup in a 12" heavy ovenproof skillet over medium heat until butter melts. Sprinkle sugar over, evenly coating bottom of skillet. Add apples, cut side down; increase heat to medium-high and cook until sugar melts, occasionally swirling apples in pan, about 5 minutes. Reduce heat to medium and cook, continuing to swirl apples in pan, about 5 minutes longer. Flip apples (rounded side down), and cook, swirling apples occasionally, until syrup is thick and golden brown, 5-10 minutes longer.
3. Cover apples with pastry round, tucking in edges of pastry. Bake until pastry is light golden brown, about 10 minutes. Reduce heat to 375u0b0F; bake until pastry is puffed and deep golden, about 20 minutes longer.
4. Let tarte Tatin cool for 15 minutes. Invert a serving plate over skillet. Using oven mitts, firmly hold plate and skillet and invert tarte onto plate. Remove skillet; rearrange apples if needed and scrape any caramel in skillet over. Serve warm or at room temperature with ice cream.

butter, flour, unsalted butter, maple syrup, sugar, apples, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/maple-tart-tatin-380634 (may not work)