Tarte Tatin

The Tarte Tatin was created accidentally by the sisters Tatin who overcooked apples with sugar and butter, and decided to save the dessert, by placing dough on the top, and once baked, serve it as an upside down pie. 
Now, this dessert has become a typical french recipe!
Here is our version of the famous Tarte Tatin!

Serves: 6 ppl
Ingredients:                                                Oven Temp: 375 F
1 Puff Pastry dough                                    Cooking Time: 30 min       Filling: 
4 apples (Golden or Opal)                                    
1/4 cup sugar                                                           
2 tbsps butter
Caramel:
1 cup sugar

Instructions:
Cooking the Apples:
Step 1: Cut your apples in four, peel and core them. 
Step 2: In a pan, melt your butter on medium heat; then place the apple quarters vertically around the pan. 
Step 3: Sprinkle the sugar on the apples and let it cook 10 minutes on one side, then flip them to the other side, and cook them for another ten minutes. 
Make your Caramel:
Step 4: Meanwhile, prepare your caramel. In a small sauce pan, add 1 cup of sugar under a medium-high heat. Stir occasionally, until you reach a light brown color. Your caramel will cook fast, so make sure you are constantly looking at it. If you burn your caramel, you will need to start from scratch again. 
Make the Tarte Tatin:
Step 5: Pour your caramel in a round cake/baking dish, (9-inch).  Lay your cooked apples on top of the caramel, keeping the same round shape you did in your pan.
Step 6: Cover the apples with your dough and make sure your dough is tucked in all around the pan. 
Step 7: Place in oven, and cook for about 30 min. 
Step 8: Get a round plate dish and cover your Tarte Tatin. Then very carefully flip it, so that your Tarte Tatin is now on your round plate dish, with the caramelized apples facing on top.