I love Tarte Tatin, an upside down pie created from the Lamotte-Beuvron region of France in the 18th century. There are different methods for making Tarte Tatin and this one is the easiest in my mind. It's one of the easiest apple pie to make. Tarte Tatin is best served with warm with vanilla ice cream or fresh cream. For a better presentation, you should make this in a round pie dish.
8 apples (preferably baking apples, I'm using Golden Delicious).
1 cup sugar
1/4 cup butter
1 tablespoon water
1/2 tablespoon vanilla extract
Frozen puff pastry sheet(s), defrosted
Core and cut apples in wedges (about 6 or 8). Preheat oven to 400 degrees. To prepare caramel, by heat sugar and water on a pan over medium heat. Swirl the melting sugar around. Make sure you don't stir the sugar and be careful not to burn your sugar. If it starts to brown really fast, lower the heat.
Do not walk away and do something else, you should always have your eyes on the sugar. Once it all the sugar melts and the syrup has a deep amber color, turn off the heat.
Add in butter and vanilla extract. Swirl it around until all the butter melts.
Pour the caramel on a casserole dish. It's OK that the caramel doesn't spread all over the bottom, since when you bake your apples it will turn more liquidy.
Arrange apple pieces on top of the caramel. Start with a single layer and once that's done, pack any leftover apple slices on top of the first layer. Bake apples in the oven for 40 minutes. Cover the apples with aluminum foil and bake for another 10 minutes.
Remove apples from the oven. Pack apple pieces tightly by pressing them down.
Roll out puff pastry and put it on top of the apples. If you are using a large casserole dish, you might need two sheets of puff pastry.
Bake for another 20 minutes or until the puff pastry is golden brown.
Once the Tarte Tatin is cooled, invert it. I usually line my cutting board with aluminum foil then invert the Tarte Tatin from the dish.
Serve warm with vanilla ice cream or fresh cream. Yum!