Single Serving Apple Tarte Tatin

1. Preheat the oven to 425 degrees F.
2. Peel and quarter the apple around the core giving you half moon shapes. Use a thin, sharp knife to slice the apple super thin, about 1 1/2 millimeters. Try to keep the apple slices together so you can fan them out easier later on. Place the apples (as held together as you can) into a dish of boiling water. Allow them to sit for 5 minutes to help them soften. While they’re soaking, go to step 3.
3. On low heat, melt 1 tablespoon of butter in a small cast-iron or heavy bottoms skillet. My mini cast iron is a 5 inch square. Right when the butter is melted, remove the pan from the heat and sprinkle the sugar evenly over the top of the butter. Set aside.
4. After the apples soak, remove the chunks and dry them off a bit on paper towels. Use your hands to slightly fan out the apples and arrange them any way you like on top of the sugar in the pan. I uses about 75% of my apples, it will depend on the size of your apple. You want to cover as much of the sugar as possible.
5. Place the skillet over medium heat and cook until the sugar dissolves and begins to caramelize and the apples start to slightly soften about 8- 10 minutes. Remove from heat, set aside.
6. Sprinkle work surface with flour, unroll your pie dough and cut it to fit your pan. Mine is a 5 inch square so I cut about a 5.25 inch square on all sides.
7. Place crust on top of apples and tuck in edges in around apples, covering them completely.
8. Bake in the preheated oven until crust is golden brown, about 15-18 minutes. Allow to cool for 3 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.