Categories: Pies 
      Yield: 6 servings 
  
    300 g  Puff pastry (2/3 lb 
    200 g  Sugar (7 oz) 
    100 g  Butter (3 1/2 oz) 
      2 kg Apples (4 3/8 lb), peeled, 
           -- cored, cuted in halves 
  
  For a 26 cm (10.2 in) diameter pie form 
   
  Roll out the pastry ( 2 mm, 1/10 in, thick) to a 30 cm (11.8 in) disc and 
  leave it to rest in the refrigerator. 
   
  Pre-heat the oven to 220 oC (435 oF). 
   
  Butter a 26cm-diameter disc of baking parchment and carefully line the base 
  of the tin with it. Spread the sugar over the paper, shaking it evenly over 
  the surface, place in the middle of the oven and bake for some 8 minutes to 
  caramelize the sugar. Keep care !! Caramelize to light golden brown !! Then 
  add the butter, let it melt, tttooto and leave to cool a little. 
   
  (You can try without baking parchment: it's difficult to unmold !!) 
   
  Place the halved apples vertically side by side (i.e. they MUST be higher 
  than the rim of the tin !). Bake for some 25 minutes (at the same 
  temperature), tttooto. 
   
  'Line' (i.e. cover) the apples with the pastry disc . Bake for 20 ... 25 
  minutes (at the same temperature), tttooto. 
   
  Let cool 5 minutes on a rack, then turn over and unmold the 'tarte tatin' 
  on a plate, remove the baking parchment. 
   
  The 'tarte tatin' look now like an apple pie :-) 
   
  Serving: warm or lukewarm with 'creme chantilly' 
   
  (tttooto = take the tin out of the oven !!)