1. Heat oven to 375 degrees. Halve apples lengthwise and remove cores; set aside one of the halves. Cut remaining apple halves in half lengthwise again. Combine apples and 2 tablespoons sugar in a medium bowl and toss to coat. Let sit 15 minutes.

2. On a lightly floured surface, roll pastry sheet into an 11-1/2" square. Using a sharp knife, cut pastry sheet into an 11" round; transfer to a baking sheet and refrigerate.

3. Melt butter and honey in a 10" cast-iron or oven-safe nonstick skillet over medium heat. Sprinkle evenly with remaining 1/2 cup sugar (do not stir) and cook until sauce is light golden brown, about 5 minutes.

4. Remove skillet from heat and carefully place reserved apple half in center of skillet, cut-side up. Arrange remaining apple pieces on their side, propping them up against each other so they stand straight up and form a tightly packed concentric circle around the center apple half.

5. Return skillet to medium heat and cook until sauce turns a deep amber color and is reduced by about half, 10 to 12 minutes.

6. Remove skillet from heat and slide prepared dough over top. Carefully tuck edges of dough against the inside edges of skillet and bake until golden brown and puffed, 25 to 30 minutes. Transfer to a wire rack and let cool 20 minutes.

7. Place a serving platter upside down over skillet and hold it in place with one hand. With the other hand, grip handle of skillet using a potholder. Flip skillet over to invert tarte tatin on to platter. Cut into wedges and serve with whipped cream.

Source: Hannaford fresh Magazine, September - October 2017