Classic Tarte Tatin

• flour, for dusting
• 1 sheet frozen puff pastry, thawed
• 4 tablespoons unsalted butter, room temperature
• 12 cup sugar
• 7 -9 gala apples (3-4lb) or 7 -9 braeburn apples, peeled, quartered and cored (3-4lb)
• creme fraiche, for serving

1. Preheat oven to 425F.
2. On a lightly floured surface, and using a floured rolling pin, roll puff pastry into a 10 1/2 inch square.
3. Brush off excess flour.
4. Using a plate as a guide, cut a 10-inch round.
5. Tranfer pastry round to a parchment-lined baking sheet, and refrigerate until firm, about 30 minutes.
6. Meanwhile, coat bottom and sides of a 10-inch skillet with 4 tablespoons butter.
7. Sprinkle sugar evenly over bottom.
8. Arrange apple slices closely together in concentric circles in skillet, with rounded sides down.
9. Place over medium-high heat, and cook without stirring, until juices are deep golden and bubbling, 18-20 minutes.
10. Line oven rack with foil to catch any juice, and place skillet on foil.
11. Bake for 20 minutes (apples will settle slightly).
12. Remove from oven and place pastry round over apples, bake until pastry is dark golden brown 23-28 minutes.
13. let cool in skillet on a wire rack for 10 minutes before serving.
14. Invert tart on a serving dish.
15. Gently remove any apples that may stick to skillet, and place on tart.
16. Serve with Creme Fraiche.

flour, pastry, unsalted butter, sugar, gala apples, creme fraiche

Taken from www.food.com/recipe/classic-tarte-tatin-405866 (may not work)