Reproduced with kind permission of GoodHouseKeeping.com

Ingredients
3 pound(s) (5 to 7 large) apples, peeled, cored, and cut in half
2 tablespoon(s) butter 
3/4 cup(s) sugar
1  (half 17.3-ounce package) sheet frozen puff pastry, thawed as label directs
 
DIRECTIONS
Preheat oven to 425 degrees F. Place apples in 9-inch glass pie plate; cover with waxed paper, and cook in microwave on High 7 minutes.
Meanwhile, in heavy 10-inch skillet with oven-safe handle (or with handle wrapped in a double layer of foil for baking in oven later), melt butter over medium-high heat. Add sugar and cook about 5 minutes or until amber in color, swirling skillet frequently. Immediately remove skillet from heat (caramel will continue to darken).

With tongs, transfer apples from pie plate to skillet, coating flat sides of apples first with caramelized sugar. Then arrange apples, rounded side down, rotating them slightly to fit in a single layer in skillet.
On lightly floured surface, unfold puff pastry sheet. Fold in each corner of puff pastry about 2 inches and press down to form an "octagon." With lightly floured rolling pin, roll dough into 12-inch round. Place dough round on top of apples in skillet; tuck in edge of dough around apples. With knife, cut six 1/4-inch slits in dough to allow steam to escape during baking. Bake tart about 25 minutes or until crust is golden.

When tart is done, cool in skillet on wire rack 10 minutes. Center large platter upside down on top of skillet. Wearing oven mitts to protect your hands, and grasping platter and skillet firmly together, quickly invert tart onto platter. Cool 20 minutes to serve warm.