Heat the oven to 400 degrees.

Peel and cut the apples in half from top to bottom. Cut each half into thirds working from the center out, so the outer sides are thicker. (You may also cut the apple in quarters; however, I don’t like a thick apple for this dessert). Remove the core with a small pairing knife. Set aside.

Taking a 9 1/2 inch cast iron skillet, lay out the puff pastry on the counter, and turn the cast iron skillet upside down on top of the puff pastry. Using a knife cut around the edge of the skillet to remove the excess puff pastry. Take the puff pastry circle and keep it in the fridge until you are ready to use it.

Place your sugar and butter into the same cast-iron skillet over medium heat. As the butter and sugar begin to heat, it will bubble and gradually turn into a dark amber or caramel color. Once it has reached this point, remove the pan from the heat. Very carefully begin placing the apples in a circular pattern. The apples should slightly overlap onto each other. You will need to make an additional circular pattern in the middle.

Remove the puff pastry from the fridge and gently place it over the apples while pressing down slightly.

Place the cast-iron skillet in the oven for about 40 to 45 minutes. Once done, carefully take a plate and place it on top of the cast-iron skillet. Using gloves swiftly flip the whole thing over and the tart will fall out onto the plate with the apple being on top.

Note: Once the apples have been cut, don’t worry if they start to brown, it won’t matter once cooked.

Serve with ice cream.