Maple Syrup Tatin Pie

1. Pour the maple syrup in a 23 cm. nonstick frying pan and bring to a boil for 5 minutes. Then turn off the heat.
2. Peel the apples and remove the core.
3. Slice all of the apples in 5 mm. pieces. Set the apple slices side-by-side on the caramel formed by the syrup.
4. Thaw the puff pastry sheet and perforate with a spiked rolling pin to prevent excessive flaking. Place the puff pastry on top of the apples.
5. Bake in a 175°C oven for 30 minutes or until the pastry sheet is light golden.
6. Remove from the oven to rest for 5 minutes.
7. Flip the tatin onto a larger plate for service.

NOTE: Maple sugar icing can be added on top before serving. French vanilla ice cream is always a perfect pairing.