507711655-Opera-Patisserie-Cedric-Grolet-1

Using a rolling pin, roll it out to a thickness of ⅛ inch (4 mm).
Assembly and baking
Preheat the oven to 340°F (170°C). Make a caramel, using the
superfine sugar and ⅓ cup plus 1½ tablespoons (100 g) of water, in
an 8-inch (20-cm)-diameter cake pan. Peel and core the apples, then
cut the apples into disks and arrange them evenly over the caramel.
Place the puff pastry over the top, lining the sides of the greased
cake pan. Bake in the oven for 35 minutes.
Remove from the oven and refrigerate for 1 hour. Return to the oven
for 10 minutes to loosen it. Turn over the tarte tatin. Serve it with
crème Normande.