Details:

• For the filling, you can use pears, plums, quinces, and apricots – it all depends on the season and your taste preferences.
• The pie should be covered with puff pastry, but regular pie dough will also work. In theory, even shortcrust pastry could work.
•  A little alcohol is added to the caramel when making tarte tatin to enhance the aroma. Jamie Oliver’s version uses Calvados, but you can use brandy or omit the alcohol altogether – the pie will still be delicious.
• You can slice the apples crosswise for a beautiful top, but if you cut them into small pieces, the taste won’t suffer, and the pie will be easier to eat.
• Take the butter out of the fridge in advance to let it soften. If you bought frozen puff pastry, defrost it beforehand.
•  You will need a pan that can go from the stovetop to the oven. It should not have any parts that could potentially melt.

Ingredients:

•  4-5 apples
• Puff pastry – enough to cover the pan
• 100 grams sugar
• 100 ml Calvados (or brandy, optional)
• 50 grams butter
• Vanilla ice cream – to taste

Instructions:

1. Preheat the oven to 180°C (350°F). Place the pie pan on the stovetop over medium heat.
2. Peel and core the apples, then cut them into small pieces.
3. Roll out the puff pastry to completely cover the pan. It should be about 5 millimeters thick.
4. Pour the sugar into the pan and add the Calvados. Stir gently until the sugar completely dissolves and the caramel turns a pleasant honey color.
5. Add the apples to the caramel and stir to coat them. Turn off the stove.
6. Cut the butter into cubes and evenly distribute it over the apples. Do not stir the butter in.
7. Cover the apples with the puff pastry, gently pressing it against the edges of the pan with a spoon to avoid burns. Trim any excess pastry. Use a fork to poke a few holes in the pastry to allow steam to escape and prevent the pie from puffing up too much.
8. Place the pan in the oven and bake for 20-25 minutes, until the pastry is golden brown.
9.  When the pie is done, remove it from the oven and let it sit for 5-10 minutes. Then cover the pan with a large plate and quickly but carefully invert the pie. Remove the pan, leaving the apples on top and the pastry on the bottom.
10. Serve with vanilla ice cream.