1. Soak the apples in the lemon juice and 1qt water

2. Melt sugar and cinnamon in a nonstick pan. Stir constantly to ensure sugar doesn’t burn. Should be a caramel color, with no lumps.

3. Add butter into sugar and stir in. Reduce the heat to low

4. Add all of the apple and coat well with the caramel. Medium heat and constant turning of the apples. Be careful not to crush the apples.

5. Cook this mixture of 5min on medium heat.

6. In a 10-inch pie dish, coated with butter, arrange the apples in the pan in a circular pattern. Do not create layers, pack the apples in as much as you can.

7. Pour the remaining caramel over the arranged apples

8. Place the cut puff pastry over the top and tuck the edges in to secure the apples

9. Bake for 35 min at 375F (convection) or 45min (non-convection)

To cool (optional): Place a dish rag over the top and put a plate on top of the dish rag to apply weight to the tart. This will allow the caramel to adhere more to the puff pastry. Cool in a fridge for 2hrs.

To turn out: Remove cloth and place a dish bigger than the pie dish and flip the entire pie dish over on to the plate. Gently tap the bottom of the pie dish until it sounds hollow then remove the pie dish.