An accidental masterpiece of upside-down baking. Apples are violently caramelized in butter and sugar directly in a pan before being capped with pastry and baked. The alchemy involves the high-heat reduction of apple juices into a thick, sticky toffee that glazes the fruit when inverted.
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The Caramel. In a heavy, oven-safe skillet, melt the butter and sugar over medium heat. Cook without stirring until it turns a deep, golden amber caramel. Do not let it burn.
The Fruit. Carefully arrange the apple halves in the hot caramel, rounded side down. Pack them very tightly together; they will shrink as they cook. Cook on the stovetop for 10-15 minutes until the apples soften slightly and the juices reduce to a thick syrup.
The Cap. Preheat oven to 400°F (200°C). Drape the pastry over the apples. Use a spoon to tuck the edges of the pastry down into the sides of the pan.
. Prick a few holes in the pastry for . for 25-30 minutes until the pastry is puffed and deeply golden brown.
The Rest (Crucial). Remove from oven and let sit for exactly 5 minutes . If you flip too soon, the caramel will run everywhere; if too late, the caramel will stick to the pan.
The Inversion. Place a large plate over the pan. In one quick, confident motion, flip the pan and plate together. Lift the pan to reveal the caramelized apple dome. Serve warm with crème fraîche.
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