1 sheet frozen puff pastry (from a 17 1/4 oz package), thawed
1/2 stick unsalted butter, softened
1/2 c. sugar
7-9 gala apples (you don't want to be short, i always get 10) peeled, quartered lengthwise and cored
special equipment: a well seasoned 10" cast-iron skillet
Put racks in middle and lower third of oven and preheat to 425.
Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into a 10 1/2" square. Brush off excess flour. Using a plate as a guide, cut out a 10" round with a sharp knife. Transfer to baking sheet and refrigerate.
Spread butter thickly on bottom and sides of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit in tight concentric circles in pan, standing them on end (i usually trim the edge off of one end of the slice so it will stand more easily). Apples will stick up above the rim of the skillet (see pic above).
Cook apples over moderately high heat, without stirring, until juices are deep golden and bubbling, 18-25 minutes. (Don't worry if the juices color unevenly).
Lay a sheet of foil on lower oven rack, to catch any drips, and put skillet on middle rack. Bake for 20 minutes (apples will settle slightly).
Remove skillet from oven and lay pastry round over apples. Bake until pastry is browned, 20-25 minutes. Transfer skillet to a rack to cool for at least 10 minutes.
Just before serving, invert a platter with a lip over skillet and, using potholders to hold skillet and platter tightly together, invert tart onto platter. Replace any apples that stick to skillet. (Don't worry if there are caramelized black spots in apples). Brush any caramel remaining in skillet over apples. Serve immediately.
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