04Add the apples into the caramel and cook for about 10 to 15 minutes, until the apples are tender. Be sure to stir the caramel and apples every minute or so.
05Meanwhile, roll out your pie dough or puff pastry dough to elongate it a bit to ensure it can cover the diameter of your 10 inch-skillet.
06Once the apples are tender, use two forks to help you flip each apple wedge over so that the cut side is facing up. Arrange the apples in a radial pattern.
07Center the pastry dough over the skillet and place on top of the apples to completely cover all the apples. Tuck the edges of dough into the skillet, under the apples, using a spoon.
08Bake the tart for approximately 35 to 40 minutes, rotating the tart halfway through. Once the pastry is golden, remove the tart and let it rest for a few minutes. Grab a serving plate that's large enough to cover the entire skillet and place it upside down on top of the skillet. Flip the skillet (and essentially the tart) over onto the plate. Serve warm with vanilla ice cream.