Tarte Tatin with Apples: Caramelized

Instructions:

1. Peel, core, and halve the apples, then slice each half into thick wedges approximately 1 inch thick.
2. Toss the apple wedges in a bowl with lemon juice and cinnamon to prevent browning and add warmth; set aside.
3. Place 200g of sugar directly into an oven-proof skillet over medium heat. Swirl the pan occasionally without stirring until the sugar melts into a deep amber liquid.
4. Once the sugar reaches a mahogany color, stir in the cubed butter until fully emulsified into a smooth, glossy syrup.
5. Arrange the apple wedges in the pan, packing them tightly in a circular pattern with no gaps.
6. Cook the apples in the caramel over medium heat for 8–10 minutes until they begin to soften slightly.
7. Roll out the chilled puff pastry and cut a circle roughly 1 inch wider than the pan.
8. Lay the pastry over the apples, tucking the edges deeply into the caramel to create a seal.
9. Brush the pastry with the beaten egg wash and sprinkle with 1 tbsp of granulated sugar.
10. Bake in the oven until the crust is golden brown and crisp.