Apple Tattin

Ingredients:

115 gr granulated sugar
30 gr butter
60 ml water (1/4 of cup)
6 red apples (Gallic)
Puff pastry

Preparation:

Put in a pot to the fire the sugar with the water, and mix until dissolving the sugar.
Let boil until obtaining a caramel color dark amber.
Remove from fire, add the butter and keep mixing.
Immediately spill the caramel on a mold of 20 cm and let cool.

Cut apples in pieces and place in form centered on the caramel, taking care of not leaving spaces free.

Stretch the puff pastry on a greasing surface until obtaining ½ cm of thickness.
Cut a hoop of the size of the mold, prick it with possesor and place it on apples.

Bake at 190ºC (375ºF) for 30 to 40 minutes.

Let rest until it cools and strip.