Apple Tarte Tatin

The French version of apple pie.  

8 tart apples, peeled, cored and cut in half 

1 tbsp lemon juice

2 tbsp unsalted butter

1/2 cup sugar

1 pie crust or puff pastry

Preheat oven to 450 F.

In a bowl combine apples and lemon juice, toss to coat. Melt butter in a oven proof pan, add sugar and cook on medium heat until caramelized. Remove pan from heat. Arrange apples in a circular pattern over caramel, fitting them in tightly. Cook over medium heat for 10 minutes or until caramel starts to bubble trough apples. 

Place dough over apples, tuck edges under. Bake for 35-40 minutes, or until crust is lightly browned. Cool for 5 minutes.Run a sharp knife around the edge of the tart. Place a plate up side down on top of pan. Carefully invert tart onto  plate . Serve warm with creme fraiche, vanilla ice cream or whipped cream.   

Adapted from THE ULTIMATE DESSERTS COOKBOOK by Rosemary Wilkinson