Upside-down apple pie (tarte Tatin)
- 2 packets puff pastry
- 8-10 apples
- 100g sugar
- 150g fresh butter
- powdered cinnamon - as much as you like
Cut from each puff pastry sheet a disc with 30cm diameter. Take the butter out of the fridge until it reaches room temperature. Peel the apples, cut them in half or into thick slices(depending on size) and remove the cores. Grease two round baking tins with the butter, and sprinkle with sugar and cinnamon.
Add apples (cut side on top), trying not to leave any gaps.
Cover each tin with a puff pastry sheet, taking care to cover the sides as well. Bake the pies for 50-55 minutes until golden brown, flip them over onto serving dihses, with whipped cream or creme fraiche.