In a heavy bottom saucepan over medium heat, bring cider to a boil. Reduce heat and simmer until reduced by half. Stir in sugar and cook until a caramel begins to brown. Stir in sugar; cook 5 minutes or until caramel begins to brown. Stir in butter, molasses, cinnamon and nutmeg, whisk well to avoid lumps.
Add apples to pan with caramel, ensuring apples are submerged. Cook until slightly tender. Remove from heat and allow to cool slightly.
Arrange wedges decoratively in a 9" pie tin. Cover apples with puff pastry sheet and tuck edges down between apples and bottom of pie tin.
Bake until pastry is fully cooked and golden brown, about 20 to 25 minutes. Hold hot for service or cool completely for to-go options. If serving in portions, run knife around edge of pie tin and flip tarte tatin onto cutting board. Portion and serve warm.
1 cup apple cider
4 Granny Smith apples, peeled, cored, cut 1/8 Wedges