- 1 14-ounce package all-butter puff pastry (preferably Dufour), thawed in refrigerator
- All-purpose flour
- 1/4 cup (1/2 stick) unsalted butter, cut into 1″ pieces
- 1/4 cup pure maple syrup
- 1/3 cup sugar
- 5-6 Fuji, Pink Lady, or Honeycrisp apples (about 2 1/2 pounds), peeled, cored, halved
- Vanilla ice cream
Unfold puff pastry on a lightly floured surface. Using a lightly floured rolling pin, roll into a 12″ square about 1/8″ thick. Using a 12″ plate as a guide, cut out a 12″ round with a sharp paring knife. Transfer pastry round to a baking sheet; cover with plastic wrap and chill until ready to use.
Preheat oven to 425°F. Swirl butter and maple syrup in a 12″ heavy ovenproof skillet over medium heat until butter melts. Sprinkle sugar over, evenly coating bottom of skillet. Add apples, cut side down; increase heat to medium-high and cook until sugar melts, occasionally swirling apples in pan, about 5 minutes. Reduce heat to medium and cook, continuing to swirl apples in pan, about 5 minutes longer. Flip apples (rounded side down), and cook, swirling apples occasionally, until syrup is thick and golden brown, 5-10 minutes longer.
Cover apples with pastry round, tucking in edges of pastry. Bake until pastry is light golden brown, about 10 minutes. Reduce heat to 375°F; bake until pastry is puffed and deep golden, about 20 minutes longer.
Let tarte Tatin cool for 15 minutes. Invert a serving plate over skillet. Using oven mitts, firmly hold plate and skillet and invert tarte onto plate. Remove skillet; rearrange apples if needed and scrape any caramel in skillet over. Serve warm or at room temperature with ice cream.