👨‍🍳 조리법

1. 1

   Preheat oven to 375°F (190°C). In a 9-inch oven-safe skillet or tarte tatin mold, melt the butter over medium heat. Sprinkle the sugar evenly over the melted butter. Cook without stirring until the sugar melts and turns a deep amber caramel color. Swirl the pan gently if needed. Add salt and lemon juice, swirl again, and remove from heat.

2. 2

   Arrange the apple quarters tightly in the caramel, core-side up, starting from the outside and working towards the center. Pack them as densely as possible, as they will shrink during cooking.

3. 3

   Roll out the puff pastry into a circle slightly larger than the skillet. Place the pastry over the apples, tucking the edges down along the inside of the pan to enclose the apples.

4. 4

   Prick the pastry a few times with a knife to allow steam to escape. Bake for 25-35 minutes, or until the pastry is deep golden brown and the caramel is bubbling around the edges.

5. 5

   Remove from the oven and let rest for 3-5 minutes. Place a large serving plate over the skillet and, using oven gloves, confidently flip the tart onto the plate. Serve warm.