Easy Apple Tarte Tatin

Preparation

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1. When there are 30 minutes left before baking, preheat the oven to 200 ºC to ensure it is well-heated.
2. Place the sugar in a pan over medium heat and let it cook without stirring until it starts to melt and change color.
3. When the sugar begins to have a light golden color, add the cinnamon stick split in half to infuse it with aroma.
4. Cook the sugar until it acquires a nice golden color, making sure it doesn’t become too dark to avoid a bitter taste.
5. Remove the pan from the heat and add the butter cut into cubes, gently stirring to stop the caramel from cooking further.
6. While still hot, pour the caramelized sugar into an oven-safe mold and spread it evenly to cover the entire bottom of the mold. Set aside.
7. As the caramel cools, peel the apples, remove the cores, and cut them into quarters.
8. Place the apple quarters at the bottom of the mold, on top of the caramel.
9. Roll out the puff pastry sheet and cut it to fit the size of the mold.
10. Place the puff pastry sheet over the apples and prick it several times with a fork to prevent excessive rising during baking.
11. Bake at 200 ºC for about 15-20 minutes, or until the puff pastry is golden and crispy.
12. Allow the pie to cool at room temperature for a few minutes, to make it easier to unmold.
13. Carefully turn it over and unmold onto a serving plate, ensuring that the apple caramel does not remain in the mold.