Peel apples and cut into regular, rather large wedges. Soak in water and lemon so that they don't get brown.

Prepare the salted caramel and pay attention not to burn yourself. Put half of the cane sugar into a non-stick pan with thick bottom and melt on medium heat. Rotate the pan, but don’t turn the sugar. As soon as the sugar is melted, add the remaining sugar and continue rotating the pan. As soon as all the sugar is melted, add soft butter and salt (we suggest you to go away from the pan as it could splatter and you might burn yourself).

If your pan doesn’t fit into the oven, pour the caramel in a baking tin and rotate it until the bottom and all sides are covered.

Drain and dry apple wedges and arrange them vertically on the caramel in the baking tin. They should be very close to each other, as the distance between them gets larger during baking. Use the remaining apple wedges to “plug” holes. Sprinkle the apple wedges with melted butter, cane sugar and nutmeg. Cover with the puff pastry and turn the excessive dough on the sides inside. Prick the surface with the prongs of a fork and bake in the oven at 180° for about 30 minutes.

Make sure the Tarte Tatin is lukewarm before turning it upside down (this is definitely the most difficult and delicate task). Serve the Tarte Tatin alone, with a cup of warm tea, whipped cream topping or vanilla ice cream.