Butter Caramel Fondue Tarte Tatin

• 6 firm apples (such as Cortland, Honeycrisp, or Golden Delicious)
• 1 jar of Chocolats Favoris Butter Caramel Fondue
• 1 sheet of store-bought puff pastry (pre-rolled)
• 1 knob of butter (optional, for a glossy finish)
• 1 pinch of fleur de sel (optional, to enhance the caramel flavour)

Prepare the apples

• Peel and core the apples.
• Cut them into even wedges for uniform cooking.

Caramelize the base

• In a cast-iron skillet (or any oven-safe pan), pour in the butter caramel fondue that has been microwaved for 10 seconds beforehand.
• Add a small pinch of fleur de sel if desired.

Add the apples

• Arrange the apple wedges in a rosette pattern over the warm caramel.
• Cook over medium heat for about 5–7 minutes, until the apples begin to soften and absorb the caramel.

Cover with puff pastry

• Unroll the puff pastry and gently place it over the apples, tucking the edges snugly along the inside of the skillet.
• Prick the pastry lightly with a fork to prevent it from puffing up too much.

Bake in the oven

• Bake at 400°F (200°C) for about 18–20 minutes, until the pastry is golden and crisp.

Unmold

• Remove from the oven and let rest for 5 minutes.
• Place a large serving plate over the skillet, then quickly (but carefully) flip the tart so that the caramelized apples end up on top.

Finishing and serving

• If desired, brush the apples with a little melted butter for a glossy finish.
• Serve warm, ideally with a scoop of vanilla ice cream or a spoonful of crème fraîche.