2 or 3 apples
Cast iron skillet
1 stick of butter, shaved over apples
Cinnamon Vanilla extract
~1 c loose brown sugar
2 tbsp of heavy cream
Over low heat, arrange sliced apples in one nice tight presentation layer like a fan. Sprinkle lightly with brown sugar and shave butter with a paring knife equally on top of apples to distribute butter evenly. Drizzle heavy cream over top of apples to get the sugars bubbling. Add enough brown sugar to absorb the sugars and cream, contibuing to sprinkle brown sugar until the pan liquids are thick and bubbly. Keep on low heat! Do not stir! It will all caramelize without any help and it shouldnt burn on low.
Preheat oven to 400 F. An hour before baking, defrost puff pastry, unfolded, dusted lighlt with flour and covered with kitchen towel so it doesnt dry out. Pinch seems together once defrosted and using a pan lid that fits your cast iron skillet as a mold, cut a circle to fit your skillet. This will go on top and create the tarts crust once done.
Transfer pastry to top of apples and brush with egg wash. Bake 15 minutes. Let cool for 10 minutes and then flip onto a serving dish or plate, scraping out all remaing caramel and juices on top of apples. This is a really beautiful and decadent dessert. You can serve withh whipped cream but you will never miss it if not.
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