Set your oven to 375°F (190°C). Grab a round baking pan or oven-proof skillet something about 9 inches in diameter is perfect. This dish is all about the drama of flipping it upside down later, so make sure you’ve got something oven-safe and sturdy.

Pop your pan on the stove over medium heat. Add your butter, both sugars, a pinch of salt, and cinnamon (if using). Stir it all together until it melts and starts to bubble like a sweet, golden lava.

Then gently lay your apple slices into the pan in a circular pattern. Try to tuck them in snug kind of like a puzzle. Let them cook for about 10 minutes until they start to soften and that delicious caramel forms. Keep an eye on the heat you want bubbly, not burnt.

While the apples are doing their thing, roll out your puff pastry on a floured surface. Cut it into 6 even rectangles. You don’t need to be perfect here rustic is charming!

Once the apples are caramelized, let them cool for a few minutes. (Hot caramel = very ouch. Trust me.) Then, on a baking sheet lined with parchment paper, lay down one rectangle of puff pastry, pile about 4 slices of caramelized apple on top, and press the pastry edges down gently with a fork. This seals them just enough to hold in that caramel goodness.

Into the oven they go! Bake for around 30 minutes, or until the pastry is puffed up and beautifully golden. Your kitchen will smell amazing by now, by the way.

Once baked, let the tarts sit for a few minutes to cool this helps the caramel firm up slightly and makes flipping a bit less risky. Then, with all the courage of a parent trying to sneak veggies into dinner, flip each tart over onto a plate. (You can use a spatula or place a plate on top and invert it quickly.)

Sprinkle a little confectioners sugar over the top for that final bakery-style flourish. Serve them warm if you can, maybe with whipped cream or a scoop of vanilla ice cream. Or both. Always both if it’s been that kind of day.