Tarte tatin (4)

Wash and dry the apples; Peel them, cut them into quarters and remove the cores and petioles.

In a pan heat resistant round oven, melt the butter with the sugar sweet focus until you get a light caramel.

Turn on the oven to 180 degrees.

Roll out the puff pastry into a thin disk of 4 mm thick; stamped the surface with a fork.

Put the apples in a pan with the caramel with the open part facing upwards.

Lie on the sheet to cover all the fruit and push toward the edges with the help of a wooden spoon.

Put the Pan in the oven already warm and simmer for 50 minutes.

The frying time has elapsed, the cake baked and lean over a dish slightly larger diameter.

Invert the cake with a quick and decisive movement.

Let it cool slightly and bring it to the table accompanying it with the caramel.