Apple Tarte Tatin

• 3 tablespoons unsalted butter
• 1/2 cup sugar
• 6 apples
• 1 10-inch circle of short-crust pastry, unbaked

1. Preheat oven to 400 degrees.
2. Melt the butter in a nine-inch cast-iron skillet.
3. Sprinkle with the sugar and cook over a high heat, stirring constantly, until the mixture has turned a caramel color.
4. Remove from heat.
5. Peel, core and quarter apples, slice each quarter in half lengthwise.
6. Arrange the rounded sides down, in a circle on top of the caramel in the skillet.
7. Place dough over apples, turning edges under.
8. Using point of a sharp knife, make slits in the dough so steam can escape while tart is baking.
9. Bake for 30 to 35 minutes or until apples are tender when tested with skewer and crust is golden brown.
10. Cool for 20 minutes and remove by inverting a serving plate on top of skillet and turning skillet over.

unsalted butter, sugar, apples, circle

Taken from cooking.nytimes.com/recipes/5526 (may not work)