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1
Preheat oven to 375 degrees.
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2
Position rack in bottom third of oven.
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3
Peel, quarter and core the apples.
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4
Place in a large mixing bowl and toss with the lemon juice.
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5
Set aside.
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6
Place the sugar in a 10-inch skillet or tarte Tatin pan over low heat.
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7
When some of the sugar begins to melt, begin stirring with a wooden spoon until all the sugar is melted and begins to turn a pale golden color.
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8
Remove the pan from the heat.
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9
Begin arranging apple pieces in the skillet, rounded side down, in concentric circles, fitting them together as close as possible.
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10
Fill the center with 2 or 3 apple pieces, as needed.
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11
Arrange the remaining pieces, rounded side up, in concentric circles, filling in the gaps left in the first layer.
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12
Cut the butter into small pieces and scatter over the apples.
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13
Place the pan over medium heat.
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14
Cook until the sugar turns a deep caramel color and the juices released from the apples are nearly evaporated, about 15 to 20 minutes.
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15
Roll the dough and cover the apples according to the directions in the pastry recipe.
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16
Bake until the crust is golden brown, about 25 to 30 minutes.
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17
Remove from oven and set aside for 10 minutes.
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18
Run a small, sharp knife around the edge of the tarte to loosen.
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19
Place a large plate or platter over the skillet.
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20
Holding the plate and skillet together using 2 kitchen towels, carefully but quickly invert the tarte onto the plate.
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21
Let stand a few minutes to cool slightly.
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22
Cut into wedges and serve with creme fraiche if desired.
