Tarte Tatin is one of my favourite desserts all time: caramelised melt-in-your-mouth apples with a buttery puff pastry.
Roll out the puff pastry to a 3-4 mm thickness. Peel the dough off from the table before cutting the shape out as it will contract and get smaller. Place the dough back on the table and cut out a circle the size of the Tarte Tatin tin + 2cm. Use a fork to poke holes in the dough to prevent it from puffing up whilst baking. Place the dough in the fridge for a few hours (or overnight) - this will also prevent the dough from shrinking during the baking.
Let the tart cool a for 30 min before flipping it. To do this, place a plate on the crust and flip the tin. The Tarte Tatin should come out nicely.
Note: this Tart Tatin can be prepare a day or even a week in advance and stored either in the fridge (the day before) or the freezer (a week in advance). Just prepare the apples and place the dough on the tart before storing.