Prep Time: 10 minutes 
Cook Time: 30-40 minutes
Serves 6-8

1 frozen puff pastry sheet, thawed (we like P.C Brand, or if you're feeling really ambitious click HERE to learn how to make it yourself!) 
1/3 cup unsalted butter, softened
1/2 cup sugar
7 to 8 apples (3 to 4 pounds), peeled, cored and sliced into thick slices (we love honeycrisp apples, or use your favourite ‘pie’ apples)

1. Preheat oven to 400 degrees F. 
2. Remove pastry from package, roll out and cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to floured plate and chill until required. 
3. Peel, core and slice apples into 1/2 inch thick slices (try to keep the slices stacked together as much as possible, this will make for easier assembly) 
4. Spread butter thickly on bottom and side of cast-iron or another 9" oven-proof pan and sprinkle sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. It's ok if they overlap a little, as they will shrink while they cook.  
5. Cook apples over medium heat, undisturbed, until juices are deep golden and bubbling, 18 to 20 minutes. (Don't worry if juices color unevenly.) 
6. Put pan in the middle of oven rack. 
7.  Bake 10-12  minutes (apples will settle slightly), until you see deep caramelization.
8. Remove from oven and quickly lay pastry on top of apples.  
9. Bake tart until pastry is browned, 10-12 minutes. Transfer skillet to a rack and cool a few minutes before inverting.   
10. Invert (aka quickly flip over!) onto a cutting board, platter or plate.  Replace any apples that stick to skillet.  Brush any excess caramel from skillet over apples.   Cut into slices.   Delicious served with ice cream! 
11. Cook's note: Tart can cool in skillet up to 30 minutes. It can also stand, uncovered, up to 5 hours, then be heated over moderately low heat 1 to 2 minutes to loosen caramel.

Make the best pie crusts with our step-by-step Pie Crusts Class!  Click HERE for details!