How to prepare !
Add hundred gram sugar to a pan, heat on medium flame till it turns golden brown.
Remove from the stove and whisk in 85g unsalted butter at room temperature.
Put it back on the stove
Whisk for one more minute.
Transfer the caramel formed to a nine inch pan for which I use a cake tin. Then set it aside.
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Peel, slice and core 6 apples and arrange beautifully on the caramel as shown in the picture above
How to make puff pastry
For puff pastry take 1 1/2 cup refined wheat flour, add a teaspoon of salt , make a dough with COLD water and set it aside
Cover with a damp cloth for 15 minutes.
Sprinkle flour on the counter knead the dough for about 1 minute
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(a) Roll with a rolling pin into a rectangular shape.
(b)Brush off any excess flour and apply room temperature butter on 2/3rd of the dough
(c). Leave a gap of 1/2 inch on both sides.
(d) Book fold the dough, cover with plastic wrap and refrigerate for one hour .
Repeat this process from (a) thrice. we may need a 3/4 cup of butter.
Now book fold without the butter thrice with chilling in the fridge in between.
To cover the apples roll out the puff pastry , cut out a circular portion slightly larger in diameter than the diameter of the pan.
Cover the apples with the puff pastry and tuck in the edges.making use of the extra radius
Prick the pastry with a fork. This prevents it from puffing up in the oven.
Bake at 180 degrees Celsius for 30 to 40 minutes or until the puff pastry is golden brown.
Remove from the oven and let it cool for 5 to ten minutes before transferring on to a plate.
Apple tarte tatin is best served with a scoop of vanilla ice cream