Tarte Tatin

Steps

1. Preheat the oven to 375°F.

2. Peel and core the apples. Cut one of the apples in half and reserve a full half. Slice the remainign apples into quarters. Toss with 2 tablespoons of sugar.

3. Roll the thawed pastry dough and cut into a 12-inch circle, place the circle in the refrigerator until ready to use.

4. In a 10-inch cast-iron skillet, melt the butter and honey together over medium heat. Once the butter begins to bubble and turn a light golden brown, sprinkle the ½ cup of sugar over the top (DO NOT STIR) and cook for 5 minutes.

5. Once the mixture begins to get dark brown with bubbles, add the apples so the halved apple is in the center, cut-side up, and the rest of the apples are arranged so they go around the center apple. They should be tucked in next to each other on their sides and tightly packed. Continue to cook over medium heat for 10 minutes. The butter mixture should turn a dark brown color.

6. Take the dough circle out of the fridge and place it over the top of the apples, gently and carefully tucking it in around the edges.

7. Transfer the skillet to the oven and bake for 25 to 30 minutes until the pastry is golden brown. Remove from oven and cool in the skillet for 30 minutes.

8. Very carefully, but quickly, invert a large plate or cake stand over the top of the skillet and flip them so the tarte is now apple-side up on the plate.

9. Slice and serve warm with whipped cream or keep at room temperature for up to 4 hours before refrigerating. This is best served BEFORE refrigerating otherwise the puff pastry texture changes.