Caramel Apple Tarte Tatin

Preheat the oven to 400 degrees.

Dissolve the sugar and water in a saucepan on medium heat , stirring constantly until the mixture is clear , about 6 to 8 minutes.

Turn the heat to high and cook without stirring until the caramel turns a honeybrown color , about 5 more minutes.

Remove from the heat immediately and cool while you prepare the apples.

Peel , core , and quarter the apples.

Melt the butter in na 8-9 inch skillet or cast iron pan.

Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices.

Cover and cook on medium heat for 8 to 10 minutes , until the apples begin to soften.

While the apples cook , carefully stir the sour cream into the cooled caramel.

When the apples are becoming tender , sprinkle on the lemon juice and salt and pour the caramel evenly over the apples.

Trim the corners from the pastry to make a rough circle about 10 inches in diameter.

Fit the dough over the apples , tucking in the edges aroun.

sugar, water, apples, butter, sour cream, fresh lemon juice, salt, puff pastry