Tarte Tatin or Caramel Apples in Puff Pastry

• 4 medium granny smith apples, peeled, halved and cored*
• 12 cup sugar
• 12 cup unsalted butter, softened and cut into 1-inch pieces
• 8 ounces puff pastry, thawed
• 34 cup heavy cream

1. Preheat oven to 450f (230C).
2. In a 10-inch overproof skillet over low heat, combine the sugar with 3 tablespoons water.
3. Cook, stirring constantly, until sugar dissolves.
4. Turn heat up to high and cook until mixture is golden brown and caramelized.
5. Remove skillet from heat and whisk butter into caramel until melted and smooth.
6. Arrange apple halves, cut side up, over caramel.
7. Roll puff pastry into an 11-inch circle, trimming as necessary.
8. Drape pastry directly over apples, tucking the edges.
9. Place skillet in oven and bake 25-30 minutes or until pastry is fluffy and golden brown.
10. Allow tart to rest until cool.
11. Invert a plate over the pan and turn cake upside down onto the plate.
12. * Pears may be substituted for apples.

granny smith apples, sugar, unsalted butter, pastry, heavy cream

Taken from www.food.com/recipe/tarte-tatin-or-caramel-apples-in-puff-pastry-452903 (may not work)