Upside-Down Caramelized Apple Tart with Buttery Pastry

Preheat your oven to 190°C.

Peel, core, and quarter the apples. If using, toss them gently with lemon juice to prevent browning.

In an oven-safe, heavy-bottomed skillet (24-26 cm diameter), melt butter over medium heat. Add granulated sugar and water, stirring until the sugar dissolves. Let it simmer without stirring until it turns a rich amber caramel (about 8-10 minutes). Remove from heat.

Carefully arrange the apple quarters tightly in a single layer over the caramel, cut-side down. You might need to stack some to fit them all.

Place the puff pastry sheet over the apples, tucking the edges down around the fruit inside the pan. Pierce the pastry a few times with a fork.

Bake for 30-35 minutes, or until the pastry is golden brown and puffed.

Remove from oven and let cool for 5 minutes. Place a large serving plate over the skillet and, using oven mitts, carefully but quickly invert the tart onto the plate. Serve warm.