Tarte Tatin

• 14 ounce All butter puff pastry
• 1 stick unsalted butter
• 3/4 cup sugar
• 12 pieces Golden Delicious apples (peeled, cored and halved)
• 1 dash creme fraiche

1. On lightly floured work surface, roll out puff pastry to 1/8" thickness. Cut out a 12" round, transfer to baking sheet and refrigerate; reserve the pastry scraps for another use.
2. In a 10" cast iron skillet, melt the butter. Add the sugar and cook over low; stirring occasionally until sure is dissolved and mixture simmers (2 min). Remove from heat. Arrange apple halves standing upright in the skillet in 2 snug concentric circles. Return to heat and cook undisturbed until an amber caramel forms; about 30 minutes.
3. Preheat oven to 375*. Top apples with puff pastry and bake about 40 minutes; until the pastry is golden and the apples are tender. Let cool for 15 minutes.
4. Place large plate over skillet and carefully invert. Serve warm with dollop of creme fraiche.

butter, butter, sugar, golden delicious apples, crueme fraueeche

Taken from www.epicurious.com/recipes/member/views/tarte-tatin-56a54fa66030914351671914 (may not work)