Tarte Tatin

What to get ready

• Apple 8
• Sugar 160 g
• Unsalted butter 120 g
• Puff pastry 240 g

Method

1. 1 Peel the apples, remove the cores, and cut them into wedges. Let them drain for 10 minutes to remove excess water.
2. 2 Melt the sugar in a cast iron skillet until it caramelizes to an amber color, then add the unsalted butter and stir well.
3. 3 Arrange the apples face down, making sure they fit snugly on the caramel layer, and simmer over low heat for 20 minutes to allow the apples to absorb the caramel.
4. 4 Place the puff pastry sheet on top, tucking the edges of the dough down around the rim of the pan.
5. 5 Bake at 190°C for 30 minutes, or until the top of the cake is golden brown and puffed up.
6. 6 Let it cool for 10 minutes, then invert the pan onto a plate so that the caramelized apple layer is on top.

With an appliance

• Air fryer 1 hr 36 min

  For step 5: spray oil on the edges of the small pan, run the oven on high heat at 205 degrees for 18 minutes and rotate the pan after 9 minutes; the crust will puff up and turn golden faster in 12 minutes, the large pan must be divided into smaller tarts.