Get an oven safe saute pan with deep sides. In the bottom put, 1/4 cup of sugar across entire pan. 1 pat of butter per apple.

Peel, half and core the amount of apple it takes to fill your pan. A water melon baller is great for coring, as you want to leave as much apple as possible. Arrange the apples in concentric around the pan with the narrow end of the apple downward. With extras placed on top.

Cook on the stove top over medium heat, being mindfull of the syrup that forms, if too much forms empty a little out ultimately you will want a little caramelization of the sugar.

As the apples shrink, add some of the extra apples to the top.

When the juice is nice and reduced and the apples are mostly cooked, cover the pan immediately with full thickness pepperridge farms puff dough and tuck in the edges. Then put some sugar on top of the dough.

Put it in a 350F oven to bake the crust.

When the dough is done, pull it out give it a little tweek side to side and make certain the dough is not stuck to the top.

Place a large plate on top of the pan.

And deftly invert it.

Serve your Tarte Tatin ( apple pie ) with caramel sauce and vanilla ice cream.

Now that you have learned how to make tarte tatin - upside down apple tart, please be sure to view these other tart recipes.