Tarte Tatin

1. Prepare the Dough

Roll out the dough on a lightly floured surface until it forms an 11-inch circle. Transfer this dough to a parchment-paper-lined baking sheet and refrigerate it until you’re ready to use it.

2. Prep the Apples

Quarter, peel, and core your apples. Don’t worry if they start to brown a bit—this will be hidden by the caramelization process.

3. Preheat the Oven

Preheat your oven to 400°F.

4. Make the Caramel

Melt the butter in a 9-inch cast-iron skillet over medium-high heat. Once melted, add the sugar and stir with a wooden spoon or heat-proof spatula until the mixture turns a deep amber brown and becomes bubbly.

5. Arrange the Apples

Carefully arrange the apple slices in the caramelized sugar in the skillet, pressing down lightly to fit as many as possible.

6. Cover with Dough

Take your prepared pastry circle from the refrigerator and place it over the apples. Tuck the edges of the dough down around the apples and cut a few slashes in the dough to allow steam to escape.

7. Bake the Tart

Bake the tart on the middle level of your oven for 35 to 40 minutes, until the pastry is well browned and the contents shift slightly when you gently shake the pan.

8. Flip and Serve

Once baked, place a serving plate larger than the skillet over the top of the pan. Carefully flip the tart onto the plate. If any apples stick to the skillet, simply lift them out with a spatula and place them back on the tart.