1. Prepare the apples

• Peel, core, and halve (or quarter) the apples depending on their size.
• Place them in a large bowl, add melted butter, sugar, and cinnamon, and toss to coat evenly.
• Set aside while you prepare the caramel.

2. Make the caramel

• Add sugar and water to a heavy-bottomed saucepan over medium heat. Do not stir, simply swirl the pan occasionally.
• Once it turns a rich golden colour (or reaches 180°C / 355°F), remove from the heat and whisk in the butter until smooth.

3. Assemble the tart

• Pour the caramel into a 22-24 cm (9-10 in) ovenproof dish.
• Arrange the apples neatly on top, cut side up.
• Bake at 180°C / 350°F for about 15 minutes to soften the apples slightly.

4. Add the pastry

• Remove from the oven, place the puff pastry over the apples, tucking in the edges inside the pan.
• Cut a small slit in the centre to let steam escape.
• Bake again for 30 minutes, until the pastry is golden and crisp.

5. Unmould with ease

• Let the tart rest for 5-10 minutes before flipping.
• Place a large plate over the pan, flip it swiftly, and lift off the pan, the apples will release beautifully.
• Serve warm with vanilla ice cream or a dollop of crème fraîche for that irresistible contrast.