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1
Cut a thin slice from the stem ends of the apple halves so they will stand upright.
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2
In a large bowl, toss the apple halves with the lemon juice to coat thoroughly.
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3
Set a 12-inch flameware or cast-iron skillet over low heat.
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4
Add the butter and heat until melted.
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5
Stir in the sugar and salt and cook for 5 minutes, until the sugar has dissolved but hasn't browned.
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6
Pack the apple halves into the skillet, standing them upright in concentric circles.
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7
Cook over moderate heat until all but the tops are softened and their juices have formed a rich caramel, about 1 hour and 15 minutes.
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8
For even cooking, rotate the skillet 45 degrees about every 10 minutes.
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9
Lightly press down the apples with a spatula as they soften.
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10
Shake the skillet occasionally to prevent the apples from sticking.
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11
Meanwhile, preheat the oven to 400.
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12
On a lightly floured work surface, roll out the puff pastry to a 14-inch round about 1/8 inch thick.
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13
Prick the pastry all over with a fork.
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14
Refrigerate for 10 minutes.
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15
Drape the pastry over the apples and tuck in the edge with a spoon.
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16
Bake for about 30 minutes, until the pastry is golden brown and cooked through.
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17
Remove from the oven and carefully invert the tart onto a platter.
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18
Let cool for 10 minutes, then cut into wedges and serve.
