In a saucepan over medium-low heat, evenly heat up the sugar. Do not stir! As the sugar heats up, it will turn into a caramel color.
Add the cold butter and swirl (again do not stir), remove the saucepan from the heat source. Swirl the caramel until it has completely mixed and emulsified into a single sauce.
Stir in the cinnamon.
Pour the caramel into a baking mould and let it rest while preparing your apples.
Arrange the prepared apples on the bottom of the mold where the caramel is (this will form the top part when the tart is unmolded). Pile up evenly the rest of the apples on top of the bottom layer (this will be the middle layer of the tart).
Place your frozen puff pastry on top of the apples (this will be the bottom of the tart when turned over), while tucking the excess parts into the sides of the mold. Poke a few holes to release the steam, then generously brush with butter.
Bake it at 180°C for 20-30 minutes or until the crust is golden brown.
Let it rest for a few minutes, then turn over the tart onto a prepared plate before serving.
Notes for Trish:
Best to get Granny Smith Apples
Get some cheap vanilla Ice Cream
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