Apple Tarte Tatin

Ingredients:

• 2.5 cups of sugar
• 12 Granny Smith apples
• 1 sheet (220 g) puff pastry
• Premium flour, as needed
• 2 cups vanilla ice cream

Preparation:

1. Preheat oven to 175°C.
2. Place the sugar in a 25cm (10-inch) cast-iron skillet. Heat gently over medium-low heat, stirring frequently, until the sugar melts and turns golden brown, 12 to 15 minutes. Remove the skillet from the heat.
3. Peel the apples, core them, and cut them in half. Start by arranging the apple halves vertically in a circle along the sides of the pan. Fill the center of the pan with smaller apples. Fill any gaps with smaller pieces. Since the fruit will shrink during baking, it's best to fill the pan completely with no gaps.
4. Return the pan to the stovetop over high heat and cook until the fruit is soft and the bottoms have absorbed the caramel, 12-15 minutes. Remove from the heat again and flip each apple slice halfway so the tops of the fruit are in the caramel underneath. Return the pan to the heat and cook for another 5-8 minutes. Remove the pan from the heat.
5. On a lightly floured surface, roll out the puff pastry so it's 2.5 cm larger than the pan. Carefully place it on the pan. Gently fold the edges of the pastry inward to completely enclose the fruit (as if you were placing the fruit in a baking dish).
6. Bake until bubbly around the edges, golden brown, and fragrant, 25-30 minutes. Remove the pie and let cool for 5-10 minutes. Then spoon into bowls and serve with vanilla ice cream.