Steps

1. Frozen puff pastry sheet should be semi-thawed, then roll it out until it's about half its original thickness. (Key Tip!) Rolling out the pastry helps control its puffiness when baked, creating the perfect texture for Tarte Tatin.
   🕒 02:03
2. Cut out a circle from the rolled-out puff pastry, slightly larger than the cake mold. Prick the entire surface with a fork.
   🕒 02:43
3. Place the pricked puff pastry in the refrigerator until ready to use.
   🕒 03:17
4. Peel 3 apples, cut them into quarters, remove the cores, and then cut each quarter in half. (Key Tip!) For Tarte Tatin, the tart and slightly crumbly variety of apples like Honeycrisp or Fuji are recommended. If unavailable, use green apples.
   🕒 03:28
5. Divide the 60g granulated sugar into two 30g portions.
   🕒 04:10
6. Place 30g of granulated sugar in a frying pan and melt over medium heat without adding water. (Key Tip!) Melting the sugar without water allows it to caramelize faster, saving time.
   🕒 04:21
7. Once it starts to melt and change color, swirl the pan and continue heating until a nice caramel color is achieved.
   🕒 04:44
8. Just before it reaches the desired caramel color, remove from heat and let the residual heat deepen the color. Add 25g unsalted butter. (Key Tip!) Finishing off the heat using residual warmth prevents the caramel from burning.
   🕒 05:26
9. Stir the butter until well combined, then add all the sliced apples to the pan. Toss them briefly in the caramel without applying heat.
   🕒 05:40
10. Sprinkle the remaining 30g granulated sugar over the apples. Place over medium heat to allow the sugar to dissolve and coat the apples. (Key Tip!) Adding sugar in two stages prevents it from becoming too bitter and helps the apples release their moisture due to osmotic pressure, preventing them from breaking down too much.
    🕒 06:14
11. Once the mixture starts to bubble, cover with a lid (drop lid) and simmer over low heat for 5 minutes.
    🕒 06:46
12. After 5 minutes, gently flip the apples using a rubber spatula or similar tool, then cover again with the lid and simmer for another 5 minutes.
    🕒 07:15
13. After another 5 minutes, remove the lid, gently flip the apples again, and simmer uncovered for another 5 minutes.
    🕒 07:53
14. Simmer for a total of 15 minutes. Check if the caramel has thickened. If it's still watery, continue simmering a bit longer. (Key Tip!) Confirm the syrup's thickness; if it's runny, reduce it further.
    🕒 08:18
15. Arrange the apples in the cake mold, ensuring the cut sides are facing down and create a neat pattern. Place any broken pieces in the center. (Key Tip!) Placing the cut side down with the skin facing outwards results in a beautiful finish.
    🕒 08:39
16. Pour all the remaining caramel from the frying pan over the apples. Lightly press down to create an even surface.
    🕒 09:16
17. Place the chilled frozen puff pastry over the apples. Tuck the edges down into the sides of the mold using a knife or skewer. (Key Tip!) The pastry will shrink when baked, so it's good to cut it slightly larger than the mold.
    🕒 09:38
18. Place the mold on a baking sheet and bake in a preheated oven at 180°C (350°F) for 25-30 minutes. (Key Tip!) After 25 minutes of baking, check the pastry's color and remove when it reaches your desired golden brown.
    🕒 10:06
19. Once baked, lightly press the surface and let it cool on a wire rack.
    🕒 10:31
20. After it has cooled down, refrigerate for 3-4 hours to firm up completely.
    🕒 10:41
21. To unmold, first warm the sides of the mold with a warm, damp cloth. Then, place the bottom of the mold in a shallow dish of hot water for about 5-10 seconds. (Key Tip!) Gently warming the entire mold makes it easier to release the tart.
    🕒 12:34
22. Run a thin knife or skewer around the edge of the mold and check if the tart can rotate inside the mold.
    🕒 13:15
23. Place a serving plate over the mold and invert it to release the tart. If any apples stick to the mold, carefully remove them and reposition them on the tart.
    🕒 13:35