Preheat the oven to 375 degrees.
Flour the countertop and roll out the pastry dough into a circle slightly larger than the diameter of your cake pan or skillet. Make sure you keep moving your dough as you roll, flouring the surface more if needed, so the dough doesn’t stick to the countertop. Once your dough is rolled out, if you want a more finished look, try and cut any rough edges away with a knife. I have two cake tins of the same size, so I use the other as a guide.
Gently lift your pastry dough (easiest way to do this is to fold it once, and then once more before lifting), and carefully place it on top of the apples. Unfold it and if it is slightly larger than the cake tin, just gently fold in the edges. If you’re doing this in your skillet be careful — the skillet’s hot and you don’t want to burn yourself!
Place the cake pan or the skillet in the oven and bake 35 minutes. The puff pastry should be a light gold when you remove the tart from the oven.Let the pan or skillet cool on a rack for 30 minutes. Then run a knife along the sides of the pan to loosen the tart and place a dish on top of the pan. In a quick motion, invert the pan — the tart should drop quite easily into the plate.
Remove the pan and the parchment, if it comes off with the tart. If any of the apple slices have gone askew, just rearrange them. Et voila.If you baked your tart in a skillet, be careful when you invert the tart because the skillet is still quite warm. Use oven mitts when doing this.
Let the tart cool thoroughly before serving.