- 7-8 firm Gala apples
- 1/2c unsalted butter
- 1c sugar
- 1 sheet store bought puff pastry
You will need a ten (10) inch heavy gauge sauté pan.
Peel and quarter apples. Core carefully so apples will spoon together in pan. (Have apples prepared before you begin cooking.)
Melt butter in the sauté pan. Then add sugar and swirl until nice and bubbly. You may need a few drops of water to keep the sugar and butter from separating. Cook on medium-high heat until the butter and sugar mixture becomes a light caramel color. Add apples quickly and continue cooking and shaking until you get a medium dark caramel color.
Remove from heat and top with puff pastry. Trim pastry around the pan and bake at four hundred (400) degrees until golden brown, approximately twenty (20) minutes.
Let sit for three (3) to four (4) minutes, then invert carefully onto a plate. (Be very careful; there may be some drips of hot liquid.) Let cool and eat with crème anglaise or ice cream.