The simplest tart taten with apples

While the oven is heating to 215 degrees, prepare the apples by peeling, coreing and slicing them into thick slices. When choosing a variety, make sure that the fruit is not too soft, otherwise the pieces will creep in the oven.

Prepare the caramel. This step is perhaps the most difficult to prepare without a recipe, especially if you are inexperienced. The amount of ingredients should be calculated based on the fact that there should be enough melted butter to moisten all the granulated sugar. By volume, this is about half a glass of butter for one and a half glasses of sugar. Yes, if the amount of butter and sugar in a French recipe doesn't horrify you, then you are definitely doing something wrong.

After a few minutes of boiling, the sugar will begin to melt, turning into a bubbling caramel. At this stage, do not stir the ingredients, but wait until dark spots appear on the surface, and only then stir the contents of the pan with a gentle shake. Caramel will take on the color of boiled condensed milk. This is a signal that it's time to lay out the apple pieces.

Roll out the puff pastry layer to about a centimeter thick. By eye, adjust the size of the dough sheet to the size of the pan and cover the filling, slightly bending the edges inward. Make a cruciform cut in the center to allow steam to escape.

Leave the apple tart to bake in the oven for 15 minutes, then lower the temperature to 180 degrees and continue cooking for another 10-15 minutes.

Chill the taten from the oven for about five minutes and then gently turn onto the wire rack, avoiding hot caramel splashes. You can serve the tart just like that or with a scoop of ice cream.