I’m a big fan of apple desserts.

If I’m at a restaurant and there is some sort of applelicious dessert on the menu, you can put good money on the fact that it will soon be in my belly.

With apple season in full swing, there have been a plethora of appley-inspired desserts at all my local spots.

And, of course, that means I’ve been having my doctor-recommended apple-a-day.

But I must say I’ve been a bit disappointed.

I feel like I've been having one after another dry, lack-luster dishes.

So though I’m not an expert when it comes to pastries, I decided to experiment at home until I made a dish that satisfied my need for sweet apple goodness.

This dessert is soft, gooey, a little chewy, and BIG on flavor.

Its classic flavors of caramel, cinnamon, and apple combine into a perfect dessert that will make you never want to go out for dessert again.

This is one of the best desserts I’ve ever made, and it’s time for it to make its debut!

Caramel Apple Tarte Tatin

servings: Makes one 9-inch tarte tatin

Ingredients:

1 sheet frozen puff pastry, thawed
2 golden delicious apples
3 tablespoons unsalted butter
¼ cup sugar
¼ teaspoon cinnamon
¼ cup brown sugar
Pinch of nutmeg
Pinch of kosher salt

Directions:

Preheat the oven to 375ºF. Cut the puff pastry 1 to 1½ inches bigger than your skillet—about an 11- or 12-inch circle (this does not need to be perfect). Refrigerate the dough until you are ready to use it.
Core and peel the apples. Then cut them into 8 wedges each, 16 pieces total. Melt the butter in a 9-inch nonstick skillet over medium heat. Add the sugar and cook until golden brown and fragrant—about 3-5 minutes. Turn the heat to medium-low and add the apple slices. Cook, stirring occasionally until apples are tender on the outside but still firm in the center and not mushy, about 5 more minutes.
Stir in the cinnamon, brown sugar, nutmeg, and salt. Then arrange the apples in a single layer.
Lay the pastry over the apples and carefully tuck the edges down to enclose them, so that the edges of the pastry touch the bottom of the pan. It’s okay if the pastry folds over on itself a bit. Use a paring knife to cut several slits in the top of the pastry so the tart can vent as it bakes.
Place the pan in the oven and bake until the pastry is golden brown—25-30 minutes. Then transfer the pan to a wire rack to cool for 5 minutes.
Invert a plate over the tart in the pan. Then hold the plate and pan together and quickly flip them over so the tart drops onto the plate, apple side up. Cut the tart into wedges and serve it warm.