Upside-Down Caramel Apple Tart with Puff Pastry

What you need

• 1.2 kg (2.6 lb) firm apples, about 7, such as Golden Delicious or Reinette
• 1 tbsp lemon juice
• 100 g (7 tbsp) unsalted butter
• 200 g (1 cup) sugar
• 250 g (9 oz) all-butter puff pastry, thawed if frozen
• crème fraîche, or lightly whipped cream, to serve

Method

Restated from the original video

1. 1

   Peel, quarter and core the apples, then toss them with the lemon juice.

2. 2

   Melt the butter in a 24-26 cm (10 in) ovenproof frying pan over medium heat. Scatter the sugar evenly over it.

3. 3

   Cook without stirring, tilting and swirling the pan, until the caramel turns an even amber, 6-8 min.

4. 4

   Take the pan off the heat and stand the apple quarters upright on their cut edges, packed tightly in circles. They shrink as they cook.

5. 5

   Return the pan to medium-low heat and cook until the apples are tender and glazed in deep caramel, 25-30 min. Spoon the caramel over them every few minutes and lower the heat if it starts to smell burnt.

6. 6

   Heat the oven to 190 °C (375 °F).

7. 7

   Roll the pastry about 3 mm (1/8 in) thick and cut a circle 2 cm (3/4 in) wider than the pan. Prick it all over with a fork.

8. 8

   Lay the pastry over the apples and tuck the edge down inside the pan with a spoon handle.

9. 9

   Bake until the pastry is puffed, crisp and golden brown, 25-30 min.

10. 10

    Let the tart stand for 10 min so the caramel thickens slightly but is still runny.

11. 11

    Put a large plate over the pan and, wearing oven gloves, flip it over in one quick move. Lift off the pan and press any stray apple back into place.

12. 12

    Serve warm with crème fraîche.

Imported from vokrugsveta.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.