Tarte Tatin by Christylle

Plenty of opportunity to burn yourself with this recipe so be careful.

You will need l deep metal tart dish (the usual shallow ones are not deep enough), one packet of puff pastry , a lot of apples, more than you think, probably 2kg or more depending on the size of your dish, not cooking apples, a good knob of butter (50-75gr), juice of a lemon, sugar.

Put the butter, juice of lemon and sugar (I would think about 3-4 tablespoonful) in the dish and on top of the gas, cook it slowly. it will turn into a nicely deep brown caramel, you need it nicely brown not pale but not burnt either.
leave it to cool a bit, turn the oven on 180, and meanwhile cut IN HALF, peel and core the apples. Then stand them in the dish stacked tightly (That's why you need a lot of apples) until you have filled the dish. they should support each other. bake in the oven for about 20 minutes.

Now if they have given out A LOT of juice put the dish on top of the gas and simmer slowly until some of the juice has evaporated. Otherwise, roll out your puff pastry, not too thin, and cut out a circle the size of the dish and then lift it on top of the apples. try not to burn yourself. Push the edges of the pastry down round the inside of the dish, between the dish and the apples, (use a spoon otherwise you will burn yourself). back in the oven and cook it until it is nicely brown. Not pale and not burnt. Now take it out

NOW BE CAREFUL you need to turn it out while it is hot, but there are some boiling juices in there, so: take a flat dish bigger than your tart dish place it on top on the tart dish, grab the whole lot on both sides with a cloth and in one fair swoop turn it over FAST turning it AWAY FROM YOU, preferable towards a tiled wall so if the juices splash out they won't go too far . Otherwise, if you turn the dish towards you, the juice may splash you and believe me it hurts. remove the tart dish. The apples are now on top and should be a golden brown. eat warm.