Check off each step as you cook.

1. 01Prepare the pastry.Heat the oven to 375°F / 190°C. Roll pastry on a lightly floured surface into a circle about 1 inch wider than the skillet. Put it on a plate and refrigerate while you cook the apples.
2. 02Make an amber caramel.Put sugar and water in the skillet over medium heat. Stir until dissolved, then let bubble without stirring until amber, swirling gently if needed. Remove from the heat and carefully stir in butter; it will foam.
3. 03Cook the apples.Set apple quarters into the caramel in a snug layer, using smaller pieces to fill gaps. Return to medium-low heat and cook for 12–15 minutes, moving pieces gently as they soften. If the juice is very loose, let it bubble for a few more minutes. Take off the heat and let the fiercest bubbling stop.
4. 04Add the pastry and bake.Lay the cold pastry over the apples. Use a spoon to tuck the edge just inside the pan without touching the caramel. Cut a small steam vent in the center. Bake for 30–35 minutes until deeply golden and crisp.
5. 05Rest, then turn out.Rest for 15 minutes. Wearing dry oven mitts, place the rimmed serving plate over the pan, grip both securely, and invert in one controlled movement away from you. Lift the pan carefully and replace any apple pieces left behind. Serve warm.

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