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1
Preheat the oven to 400 degrees.
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2
Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes.
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3
Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes.
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4
Remove from the heat immediately and cool while you prepare the apples.
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5
Peel, core, and quarter the apples.
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6
Melt the butter in na 8-9 inch skillet or cast iron pan.
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7
Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices.
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8
Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften.
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9
While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot).
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10
When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples.
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11
Trim the corners from the pastry to make a rough circle about 10 inches in diameter.
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12
Fit the dough over the apples, tucking in the edges around the inside of the pan.
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13
Bake for 30 minutes, until the pastry is puffed and golden.
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14
Remove from the oven and let stand for 5 minutes.
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15
Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate.
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16
Serve warm.
