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1
Thaw pastry according to directions, then roll it out on a lightly floured surface to the size of the pan in which you will be making the tarte (11 inch round). Transfer to a lightly floured baking sheet (parchment paper is great), and chill until needed.
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2
Peel, core and cut apples in half lengthwise. Sprinkle with lemon juice.
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3
In the pan which you will use for tarte, cook butter with sugar and cinnamon, until sugar is dissolved, stirring occasionally. Continue cooking for 6-8 minutes, or until the mixture starts resembling caramel.
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4
Remove from heat, arange apples tightly in the pan(they will shrink), and return to medium heat to simmer the apples in the pan for 20-25 minutes or until they start to brown. In the meantime, preheat oven to 450 F. Remove apples from heat, and cool down slightly.
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5
Place pastry on top of the apple filled pan, and tuck the edges of the pastry inside the edge of the pan. Pierce pastry in 2-3 places, then bake for about 25-30 minutes, or until pastry is golden. Cool for 15 minutes.
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6
Cover the pan with a serving plate, and carefully invert the pan, and the plate together over a sink (in case some caramel drips), and then lift the pan. Serve warm as is, or with some cream
