Tarte Tatin

Ingredients

• 1 package puff pastry, thawed but cold
• 5 apples, peeled and sliced
• juice of one lemon
• 100 grams butter
• 1 cup sugar
• 1 teaspoon cinnamon

Preparation

A cake from French cuisine

Mix the lemon juice with the apples.
In a heavy skillet with an iron handle that can go into the oven, melt the butter.
Add the sugar and heat until it reaches a golden color.
Add the cinnamon and mix.
Arrange the apples in the sugar and butter mixture
and continue cooking for about ten minutes,
using a spoon to occasionally baste the apples with the butter and sugar sauce until the apples take on a caramel color.
Roll out the puff pastry and cut a circle the size of the skillet.
Remove the skillet from the heat, cover the apples with the pastry, and push the edges of the pastry inward so the pastry wraps all the apples.
Place the skillet on a large baking tray, to catch any liquids that may be released from the tart during baking.
Bake at 190 degrees for about 20 minutes, until the pastry is golden.
Flip the pastry onto a large plate.

If you don't have a skillet that can go into the oven, you can prepare the apples in a regular skillet, then transfer them to a baking dish, cover with pastry, and put it in the oven.